Creamy Beetroot Hummus

Creamy Beetroot Hummus Overview

I love the taste of beetroot. It has been one of my most familiar flavors from childhood in Russia. We use a lot of beetroot in our cuisine, and the addition of beets to hummus has been a fantastic discovery for me. The smell, the creaminess of this Creamy Beetroot Hummus, the bright color has been a pleasing sight, hope you enjoy it as much as I do.

Baking beetroots will give a stronger flavor, in case you are up for a bit more hustle. Otherwise, boil it until soft.

A couple of ingredients, a little preparation, and this colorful, delicious wonder is ready to be indulged in. Place Creamy Beetroot Hummus to a bowl, top with sesame seeds, chopped parsley and olive oil (all optional). Enjoy it with toasted whole-grain bread, sliced veggies, or any other snack of your choice.

Creamy Beetroot Hummus

This hummus is perfect to serve as a dip for a party along with other dips and snacks (find more hummus and other snack recipes¬†here). Alternatively, it’s a great way to just treat yourself and your loved ones with a cheerful plate of delicious goodness!

Besides being delicious, this hummus is also a fantastic source of nutrition, being rich in protein and iron. Beetroot adds up to your daily fiber intake and some of the important vitamins and minerals (folate, manganese, potassium, and vitamin C). Bon appetit!

How to Serve Creamy Beetroot Hummus

Top your hummus bowl with some olive oil, sesame seeds and fresh parsley before serving (all optional). Enjoy the Creamy Beetroot Hummus on top of rice or corn puffs, with whole-wheat bread or/and fresh veggies sliced to sticks.

Creamy Beetroot Hummus

Try this variation of typical vegan dip to enjoy a new taste! This Creamy Beetroot Hummus will impress you and cheerful colors will surely make your day!
Prep Time20 minutes
Cook Time1 hour
Resting Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Dip, Snack
Cuisine: Middle Eastern
Keyword: Gluten free, Nut free, Vegan
Servings: 20
Calories: 47kcal


  • 2 tbsp Tahini (Sesame Seed Paste)
  • 2 cups cooked chickpeas
  • 3/4 cup aquafaba
  • 2 medium beetroots
  • salt
  • black pepper
  • 1/2 tsp cumin
  • 2 cloves of garlic pressed
  • 1/2 lemon to juice
  • parsley for topping - optional
  • 1 tbsp extra virgin olive oil for topping - optional
  • sesame seeds for topping - optional


  • Cook or bake your beetroots. For baking, wrap them together into a foil adding some 100 ml water so they cook with steam. It would take around 1h depending on the size of your beets. Start picking with a knife after approximately 45 mins to see if they are ready.
  • Once cooked and cooled, pill the skin of beets and slice them up to half-circles and add to your blender. Add aquafaba (water from cooking chickpeas), tahini  and chickpeas and blend together. Help the blender with spatula in case it starts struggling to mix ingredients. Add some water, if the mixture is too thick, to help blend. 
  • Once all is blended till smooth, add lemon juice, pressed garlic and spices and blend them together once again. 
  • Voila! Colorful and yummi hummus dip is ready to be served topped with some chopped parsley, sesame seeds and extra virgin olive oil (optional).

Nutrition Facts:

Nutrition facts below consider hummus on it’s own:

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