Beetroot Hummus Recipe – Vibrant, Creamy, and Packed with Flavour
Published on November 18th, 2025
Easy
Beetroot hummus is one of those recipes that instantly brightens the table—rich, earthy, beautifully pink, and wonderfully smooth. It’s everything you love about classic hummus, with the natural sweetness of beetroot and a creamy texture that makes every dip irresistible. Whether you’re preparing a mezze-style dinner, adding colour to a weekend brunch, or simply craving a nutritious snack, this recipe delivers both flavour and visual charm.
In this version, we’re keeping the method simple while boosting the taste with tahini, lemon juice, garlic, and cumin. To make it even more special, we top it with a refreshing mix of cucumbers, spring onions, olives, dill, nigella seeds, and crumbled feta. It brings contrast, crunch, and a savoury finish that lifts the whole dish.
Why This Beetroot Hummus Stands Out
• The colour alone makes it a showstopper.
• It’s naturally vegan-friendly (swap feta for a plant-based alternative).
• It takes simple ingredients and turns them into something memorable.
• Works beautifully as part of a mezze spread – think Flatbreads, Middle Eastern ingredients, Spices & Seasonings, and Oils & Vinegars from LemonSalt.
• Meal-prep friendly: keeps well and tastes even better the next day.
Ingredients For the Beetroot Hummus
- 1 jar chickpeas (660g / drained weight 425g), drained and rinsed
- 125 g cooked beetroot
- 2 cloves garlic, minced or crushed
- 1 tsp ground cumin
- 1/4 cup olive oil (60 ml)
- 1/4 cup tahini (60 ml)
- Juice of 1 lemon
- 1/4 cup water (60 ml)
- Salt & pepper to taste
Ingredients For the Topper
- 2 baby cucumbers
- 2 spring onions
- 5 green olives
- 50 g feta cheese (or non-dairy alternative)
- 1/4 tsp ground cumin
- 2 tsp nigella seeds
- 1 tbsp finely chopped fresh dill
- Drizzle of olive oil
- Squeeze of lemon juice
Step-by-Step Instructions
- If you prefer ultra-smooth hummus, take a few minutes to remove the chickpea skins. Place the drained chickpeas on one half of a clean tea towel, fold the other half over, and gently rub to loosen the skins. Pick out the skins and discard. While this step is optional, it really does make a difference in achieving that silky, creamy finish.
- Add the chickpeas, beetroot, garlic, cumin, olive oil, tahini, and lemon juice to a food processor or blender. Blitz until the mixture starts to become smooth. Add the water gradually and continue blending until the hummus reaches your preferred consistency. Taste and season with salt and pepper. Adjust lemon or cumin as needed. Transfer the hummus to the fridge while preparing the topper—this helps it firm up slightly.
- Finely dice the baby cucumbers, spring onions, and olives. Add them to a bowl and crumble the feta on top. Scatter in the cumin, nigella seeds, and dill. Finish with a drizzle of olive oil and a small squeeze of lemon juice. Mix gently so the ingredients stay fresh and bright rather than mashed.
- Spread the beetroot hummus onto a serving plate and create a small well or a crescent shape. Spoon the topper neatly along one side or across the centre.Add a final drizzle of olive oil and serve.
What to Serve With beetroot hummus
If you’re wondering what to serve with tabbouleh, it pairs brilliantly with:
• Grilled halloumi
• Roasted aubergines
• Hummus and flatbread
• Falafel
• Grilled chicken or fish
It also works well on a mezze table next to dips, salads, and warm bread.
How Long Does Tabbouleh Last in the Fridge?
This hummus is perfect with:
• Flatbread or warm pitta
• Crackers or crispbread
• Fresh vegetables for dipping
• Beside Persian dishes like Kuku Sabzi
• With salads such as Salad Shirazi or cherry & feta salads
For ingredients like tahini, quality olive oil, and aromatic spices, explore categories such as Oils & Vinegars, Spices & Seasonings, and Middle Eastern Ingredients on LemonSalt.
Tips & Variations
• No tahini? Replace it with Greek yogurt or leave it out entirely for a lighter version.
• Roasted garlic adds sweetness and depth.
• Want it brighter? Add a splash more lemon or a tiny bit of beetroot juice.
• Make it spicy: Blend in harissa or Aleppo pepper.
• Storage: Lasts 3–4 days in the fridge in an airtight container.
Conclusion
This beetroot hummus is colourful, wholesome, and so simple to make. With its creamy base and fresh, crunchy topper, it’s the perfect addition to any table—and a beautiful way to enjoy nutritious ingredients with big flavour.
If you want, I can also create the meta title, meta description, and alt text section for this recipe.
Leave a comment
