Beetroot Hummus

healthy beetroot hummus

Beetroot Hummus


  • 2 medium sized beetroot, boiled 
  • 1 tin of chickpeas, drained and rinsed
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of olive oil
  • Himalayan salt and pepper to season


  1. Make sure your beetroot are cooked. I prefer to boil them, simply peel, chop and boil on the element for 15-20 minutes or until soft (use a knife to check).
  2. Blend all ingredients in a food processor or blender. 
  3. Taste the hummus, add more lemon juice for a tart taste and olive oil for creaminess.
  4. Add himalayan salt and pepper to season.