Beetroot houmous recipe

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Classic houmous made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

72 people made this

IngredientsServes: 8

  • 225g dried chickpeas
  • 1 large onion, chopped
  • 450g beetroot
  • 7 tablespoons tahini
  • 3 cloves garlic, crushed
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon ground cumin
  • 4 tablespoons extra virgin olive oil

MethodPrep:25min ›Cook:1hr20min ›Ready in:1hr45min

  1. In a large bowl, cover chickpeas with cold water and soak overnight.
  2. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to the boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 250ml of cooking liquid. Allow to cool.
  3. Meanwhile, in a large saucepan, cover the unpeeled beetroot with water and bring to the boil over medium heat. Cook until tender; drain and allow beetroot to cool before removing the skins and chopping.
  4. Puree beetroot in a food processor; add the chickpeas, onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil to serve.

Tip:

If you're short of time, use tinned chickpeas.

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Reviews & ratingsAverage global rating:(57)

Reviews in English (47)

by JONZO

Altered ingredient amounts.Although this lovely bright pink houmous is tasty, it is TIME consuming. If you have the time it is worth it, but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserved liquid, in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy, so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon, while I have other things to do around the house while the beets are boiling.-15 Sep 2008

by Natalie

Made it healthier.A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it, however, I will significantly cut the amount of cumin, as it overwhelms the flavour! It does make a lot, and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrots, cut peppers and cauliflower!-15 Sep 2008

by KIM CARR

Took shortcuts.This was SO popular at work with some pitta and vegetables to dip in it. I used tinned chickpeas instead of soaking fresh (bad me!) but it still tasted GREAT! I did go ahead and boil them again with the onions, though. Terrific recipe!-15 Sep 2008


Beetroot hummus with gluten-free squid ink flatbread

Unleash your experimental side and create a this stunning beetroot hummus dip recipe complete with gluten-free squid ink black flatbread for a touch of visual drama. Quick and simple to make with no compromise on flavour.

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I recently went on a long weekend jaunt to the Cotswolds, for some pretty scenery and lots of eating. The scenery soothed the spirits and the food we ate inspired this simple, colourful, gluten-free dish.

On our way to Cheltenham, we had a mini-break within our mini-break in Bristol, so we could go to Casamia, a fabulous family run restaurant with one menu that changes depending on the season. I was blown away by my dinner, particularly the freshness and zing of the tomato and whipped Mozzarella course. I will certainly be back to try autumn’s offerings, but it wasn’t Casamia, with its Michelin star, that inspired my dish. It was a quick lunch at Tom Hunt’s Eat Poco where I ate beetroot “houmous” with the most glorious sourdough I have eaten in some time. Eat Poco’s version was magenta pink and topped with oil and chopped dill.

After I’d already made my own version, I bought Hunt’s book, The Natural Cook, and found that his recipe doesn’t contain tahini or chickpeas, hence the inverted commas in “houmous”. I had decided to stick to a more traditional hummus, but with added beetroot and I was extremely pleased with the results. Although the colour isn’t quite as pure as the Eat Poco version, it is still vibrant and enticing. I decided to use smoked garlic as I had some kicking around waiting to be used and opted for chopped chives instead of dill as a garnish.

On the way back to London, we stopped off in Winchester to have lunch with friends at The Black Rat. The breadbasket arrived, along with a few lumps of coal. Or so it seemed. For these lumps of coal were, in fact, little squid ink bread rolls. Very nice they were too. There was something especially pleasing about the enormity of contrast between the jet black bread and the pale ivory butter. Hello, I thought. I’m going to make some of that when I get home. But instead of pieces of bready coal, I decided to make squid ink gluten-free flatbreads, to make scooping up the purply-pink hummus a little easier.

So, here we are. Two colourful gluten-free recipes, inspired by two very delicious and colourful holiday meals.


Beet Hummus

I love the bright color of this slightly sweet beet hummus. A little cumin & coriander enhance its flavor, making it an addictive appetizer or snack!

I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-y. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe.

Beet Hummus Recipe Ingredients

To make this recipe, 10 simple ingredients are all you need:

  • Beets. Roast them at 400 until fork tender.
  • Garlic. It adds kick & depth of flavor.
  • Chickpeas. It wouldn’t be hummus without them!
  • Tahini and extra-virgin olive oil. Add them to get a creamy, rich final dip.
  • Warm water. Just a splash loosens the dip, so it blends to creamy perfection.
  • Cumin and coriander. I list them as optional, but I highly recommend using the spices to give the hummus delicious depth of flavor.
  • Sea salt and fresh black pepper. The final finishing touches!

Once you roast the beets, add everything to a food processor and blend until the hummus is smooth. Serve with baguette, pita, crackers, or fresh veggies. Enjoy!


Not only is it beautifully colourful making any snack table look divine. This beetroot hummus recipe tastes incredible. And as its home made you know exactly what’s in it!

The idea started when the lovely people from Cuisinart sent me the Cuisinart Mini Blender and Salt and Pepper Mill. You see for me blenders can be a faff, I do love a smoothie maker ( Especially for frozen cocktails) but the whole bulk of blenders drives me a little mad! So the fact that you can get a mini version that is easy to store and clean got me a little giddy. And its beautiful rose gold colour makes it all the more beautiful!

Anyhow I digress, but we know how I get giddy about the little details? The blender got me thinking, this is an easy way to make home made dips. A great way to control calories and ingredients in a recipe without much mess.

However I also wanted to make my beetroot hummus recipe easy and achievable. No soaking chickpeas and cooking beetroot, I wanted quick, easy and minimal fuss. And I think I just may have found it! By using pre cooked steamed beetroot and tinned chickpeas this easy homes recipe can be made inside 15 minutes.


What other hummus recipes can I try?

  • Bintu's Rocket Hummus from Recipes from a Pantry
  • Janice's Roasted Carrot Hummus from Farmersgirl Kitchen
  • Kevin'sCharred Spring Onion & Butterbean Dipfrom The Crafty Larder (OK so technically not hummus but too good not to include)
  • My Roasted Garlic Hummus from The Veg Space
  • Bintu's Chocolate Hummus from Recipes from a Pantry (Yes you did read that correctly - chocolate hummus. )

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Hummus. but made with Beetroot! You got it. the BOSH! vegan Beetroot hummus recipe of dreams.

We love beetroot. It’s a great source of fibre, vitamin B9, potassium, iron and good old vitamin C. They’ve been known to improve blood flow and lower blood pressure.

Enter our divine beetroot hummus dip recipe.

Not only does it look stunning, it’s also got health credentials up the wazoo. It’s the full package so treat it with some respect. So much more than just a pretty face. A great plant based party snack. Now, chop up some celery and get dipping!!


Beetroot Houmous

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

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Ingredients

  • 75 g walnut halves or pieces
  • 20 g sesame seeds
  • 300 g cooked beetroot, peeled, cut in pieces (3 cm)
  • 85 g cream cheese
  • 1 garlic clove
  • 35 g bread, stale, roughly torn
  • &frac18 tsp ground cumin
  • 15 g lemon juice
  • ¼ tsp fine sea salt, plus extra to taste
  • 2 pinches ground black pepper, plus extra to taste
  • 1 Tbsp olive oil, for drizzling

Beetroot Houmous

Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

  • 75 g walnut halves or pieces
  • 20 g sesame seeds
  • 300 g cooked beetroot, peeled, cut in pieces (3 cm)
  • 85 g cream cheese
  • 1 garlic clove
  • 35 g bread, stale, roughly torn
  • &frac18 tsp ground cumin
  • 15 g lemon juice
  • ¼ tsp fine sea salt, plus extra to taste
  • 2 pinches ground black pepper, plus extra to taste
  • 1 Tbsp olive oil, for drizzling

Notes about this recipe

+ View Larger photo: Sam Stowell

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