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Beetroot hummus recipe

Bright, bold and bursting with flavour, this beet hummus will be your new go-to dish for parties, snacks and tasty starters.

A super simple recipe from Pretty. Simple. Sweet., it’s great served with fresh, crusty bread and an assortment of veggies like carrot, bell pepper, tomatoes and celery.

How will you eat yours? Share a picture of your hummus plate to @herogomena with #herogolife.


Prep time: 10 minutes

Cook time: 60 minutes

Serves: 6 people


2 medium beetroots

1 x 430g can of chickpeas

2 cloves of garlic

1 lemon, zest & juice

2-3 tbsp tahini

2-3 tbsp olive oil

1/4 tsp salt

1/4 tsp ground cumin


  1. Preheat the oven to 190°C.

  2. Prepare the beetroots by cutting off the tops, then washing and drying the vegetables.

  3. Wrap the beets in aluminium foil. Put them both on a baking tray, then bake until very tender - this usually takes around 60 minutes, but can take longer.

  4. Take them out of the oven and leave them to cool a little.

  5. Peel the beets, then cut into thick slices.

  6. Once fully cool, put the beet slices in a food processor with the chickpeas and garlic. Blend for 1 minute.

  7. Add the lemon zest, lemon juice, tahini, olive oil, salt and cumin, and blend again until it reaches a creamy consistency.

  8. If you want to make it thinner or more creamy, just add a little water or some more tahini.

  9. Adjust the amount of salt, cumin, oil or lemon juice, if needed.

  10. Serve immediately with fresh bread and veggies like carrot, bell pepper, tomatoes and celery.

Storage tips

Once this hummus is ready, put it in an airtight container and keep it in the fridge for up to 4 days.


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