Best Beetroot Hummus

Take your snack game to the next level with this healthy, nutritious, super creamy, gorgeous hot pink homemade hummus dip. Perfect with raw chopped veggies, homemade roasted veggie chips, rice crackers, or as a sandwich spread.

Hello beet hummus & smashed avo toast!

This beetroot hummus is quick to whip up with minimal ingredients and fuss. If you’re really stuck for time you can even buy the pre-cooked ready-to-go beetroot from the supermarket (you’ll usually find it in the fresh vege fridge with the salad bags).

Best beetroot hummus
Best beetroot hummus

Best Beetroot Hummus

A super creamy roasted beet hummus with roasted beet, lemon, and a hint of garlic and cumin to give it a that oomph. Perfect with raw chopped veggies, homemade roasted veggie chips, rice crackers, or as a toast topper.

Makes: 1 small bowl dip

Best Beetroot Hummus

Prep time:

Cook time:

  • 1x tin chickpeas, rinsed and drained
  • 2x small beetroots, roasted*
  • 1 lemon, juiced
  • 1 small glove garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp cumin
  • salt & pepper to taste
  • *Either buy raw fresh beets and roast or boil them, or buy pre-cooked to save on cooking time.

  1. If using raw beetroots, wash and scrub them with a vegetable brush and cut off the root bit. Cut in halves or quarters (depending on size) and dry roast in a 180 degree C oven for 30 minutes. Alternatively boil them in a saucepan for 20 minutes.
  2. Add all ingredient sinto a food processor or blender. Blitz until smooth. If the dip is too thick/dry, add a little more extra virgin olive oil. Taste and adjust salt, pepper and lemon juice as necessary

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Beetroot Hummus on toast