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Beetroot Hummus

Updated July 25, 2022
An easy and healthy recipe for vibrant beetroot hummus made in a blender. This hummus is a great protein-packed vegan dip!
Total Time 10 mins
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pink hummus topped with coriander and sesame seeds

Good day, friends. I’m coming in PINK with this beetroot hummus recipe! It’s got all the things we love about hummus (creamy, flavoursome, oh-so-dippable) with the added bonus of it’s gorgeous pink hue. SWOON!

beetroot hummus in a bowl

how to make beetroot hummus

Making pink hummus at home couldn’t be simpler. I like to use pre-cooked beetroot to make this recipe super quick and easy. Simply add the beetroot to a blender along with chickpeas, tahini, olive oil, garlic, dried coriander, and salt and pepper. Simples!

what to serve with hummus

I love to serve hummus on a platter alongside lots of chopped veggies and crackers. It also goes great with cheese, in wraps, and even in your burgers!

A dollop of this hummus would also go great alongside my kale Greek salad.

a bowl of hummus with a spoon in it


Do I have to add beetroot?

You can omit the beetroot in this recipe to make a tasty plain hummus instead.

I can’t find tahini – what can I use instead?

If you can’t find tahini in your supermarket, you can either omit it or substitute equal quantities of toasted sesame seeds.

Can I prepare beetroot hummus ahead of time?

Beetroot hummus is best enjoyed immediately as it will discolour over time.

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

pink hummus topped with coriander and sesame seeds
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5 from 1 vote

Beetroot Hummus

An easy and healthy recipe for vibrant beetroot hummus made in a blender. This hummus is a great protein-packed vegan dip!
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: Mediterranean
Servings: 4
Calories: 165kcal
Author: Shivani Raja


  • 1 x 400g /14 oz can Chickpeas washed + drained
  • 1 Beetroot pre-cooked
  • 1 tbsp Tahini can sub sesame seeds
  • 2 tbsp Olive Oil
  • teaspoon Dried Coriander
  • ¼ bunch Fresh Coriander
  • 1 clove Garlic peeled
  • Salt + Pepper to taste


  • Add all of the ingredients to a blender and blend well until creamy.
  • If it is not blending easily, you add extra liquid in the form of beet juice or water.
  • Serve with your favourite crisps/chips, veggies and falafel. Enjoy!

Shivani’s Tips

  • You might notice a little discolouration after a few days, which is why this hummus is best consumed on the day of preparation.


For 1/4 recipe
Calories: 165kcal | Fat: 9.8g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 257mg | Carbohydrates: 16.4g | Fiber: 3.6g | Sugar: 1.8g | Protein: 4g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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