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Creamy Beetroot Hummus served in a bowl with sesame seeds and chopped parsley

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!
Course Appetizer, Dip, Snack
Cuisine Middle Eastern
Keyword Gluten free, Nut free, Vegan
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 45 minutes
Total Time 1 hour 5 minutes
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).