Beetroot Hummus Chickpea Cream
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Beetroot "Hummus

I am so happy that hummus has now made its way into everyone's hearts.
The Lebanese don't know "regular mealtimes" and eat when they feel like it. When I was a child, I used to run into the kitchen, tear off a piece of pita bread and inhale half a bowl of hummus in passing. My friends were still unfamiliar with the cream back then - and today?

Today, there are numerous variations of hummus in the supermarkets and in the craziest colours. Spicy, mild, green, red and even sweet! And the best thing of all: I no longer have to explain to anyone what the "yummy stuff" actually is. That's great.

My mother makes the perfect hummus. And she only knows THE hummus - the original. Now guess what happened when I served her this variant with beetroot? "What is this delicious stuff." It tastes just like hummus - only different." Well, the world is turned upside down for a moment 🙂

If you want to present and enjoy the delicious and vegan chickpea cream in a completely different way, then get yourself some beetroot. It's the only new ingredient you can use to transform the original into something completely new. Not only visually, but also in terms of taste.

Beetroot brings in a slight sweetness and the unmistakable earthy taste. And the whole thing really harmonises fantastically with the garlic, tahini and the acidity of the lemon.

Are you curious? Then go to the supermarket, buy the few ingredients you need and in 10 minutes you'll have your beetroot hummus on the table. Hummus in a whole new way.

Recipe for beetroot "hummus

Beetroot Hummus Chickpea Cream
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Preparation time 5 minutes
Preparation time 15 minutes
Total time 20 min.
Servings 1 Servings
Calories 382


  • 200 g cooked chickpeas about one can
  • 350 g cooked beet approx. 3 pieces
  • 1 Garlic clove
  • 1 Lemon
  • 3 EL Tahini
  • 1/2 TSP Cumin
  • Salt
  • Olive oil For garnish


  • Pour the chickpeas, including the liquid, into a small saucepan and bring to the boil briefly.
  • Peel and quarter the garlic.
  • Quarter the beetroot.
  • Squeeze the lemon.
  • Put the chickpeas, garlic, cumin, salt, lemon juice, tahini and beetroot in a blender/food processor and blend well.
  • Then season again with salt if necessary.
  • Optional: Add a little more lemon juice as needed and desired.
  • Pour hummus into bowls and drizzle with a little olive oil to taste. One serving yields approx. 600 g.


Recipe contains affiliate links.

Nutritional values

Calories: 382kcal | Carbohydrates: 72g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 834mg | Potassium: 1609mg | Fiber: 22g | Sugar: 26g | Vitamin A: 178IU | Vitamin C: 76mg | Calcium: 168mg | Iron: 6mg

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  1. Hello,

    are the chickpeas pureed with the liquid or should the liquid be drained off after boiling?

    Many greetings

    1. Hey Steffi,
      You don't really need the liquid. But you can still make the dip a little creamier if necessary.

      Kind regards

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