Beet Hummus



I often prepare a dip at the beginning of the week so I can either take it with me out and about, or have it waiting for me in the fridge so when I get home or I’m feeling super hungry I can tuck in. I also love to serve this hummus with pita bread, mint and yogurt.

Beetroot make a great and colourful substitute to the usual hummus. Mixed with spices this is the ultimate dip-n-go snack!


Are you a beetroot lover? Let me know! Leave a comment below.






Serves: 4

Prep: 15 min  Cook: 0 min Total: 15 min



3 small beetroots, already cooked/roasted and chopped

½ can chickpeas, rinsed and drained

Juice of 1 lemon

1 tablespoon tahini

1 clove garlic, chopped

Pinch of curry powder

Pinch of smoked paprika

Pinch of salt

Extra virgin olive oil

Pitta bread, mint and yogurt.



1- Add the beetroots, chickpeas, lemon juice, tahini, garlic, curry powder, paprika powder and salt into the bowl of your food processor or blender.

2- Puree until smooth. Add olive oil as needed.

3- Pour in a bowl and top with chickpeas, nuts or herbs.

Camille AubertComment