Beetroot Hummus Recipe
A vegetarian Middle Eastern recipe with beetroots, kabuli chana (white chickpeas), black pepper powder. Ready in 6h 30m, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size
- 2
Then, pressure cook them with a pinch of salt till they are softened
salt - to taste - 3
Pre-heat the oven at 200 C for 15 minutes
- 4
Meanwhile, wash the beetroots thoroughly and peel the skins off them
beetroots(4) - 5
Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil
- 6
Drizzle about 1 teaspoon of olive oil over the cut beets, sprinkle some salt and toss well till coated
salt - to tasteextra virgin olive oil(1/4 cup) - 7
Place the tray in the oven and roast the beetroots for fifteen minutes
beetroots(4) - 8
Toss the pieces of beetroot around once in between so they get evenly roasted
- 9
When the beetroots have roasted, take them out of the oven and set them aside to cool completely
beetroots(4) - 10
Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down
beetroots(4)black pepper powder(1 tablespoon)cloves garlic(10)-5 basil leaves(4)lemon juice - from one lemontahini(1 tablespoon) - 11
Drizzle the olive oil little at a time, adding a little water to help blend it easily
extra virgin olive oil(1/4 cup) - 12
This will bring the blended mixture together
- 13
Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus
extra virgin olive oil(1/4 cup) - 14
Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl
- 15
Sprinkle some herbs and serve
- 16
Serve the Beetroot Hummus with Salad
Rate this recipe
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Beetroot Hummus Recipe
A vegetarian Middle Eastern recipe with beetroots, kabuli chana (white chickpeas), black pepper powder. Ready in 6h 30m, serves 8.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size
- 2
Then, pressure cook them with a pinch of salt till they are softened
salt - to taste - 3
Pre-heat the oven at 200 C for 15 minutes
- 4
Meanwhile, wash the beetroots thoroughly and peel the skins off them
beetroots(4) - 5
Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil
- 6
Drizzle about 1 teaspoon of olive oil over the cut beets, sprinkle some salt and toss well till coated
salt - to tasteextra virgin olive oil(1/4 cup) - 7
Place the tray in the oven and roast the beetroots for fifteen minutes
beetroots(4) - 8
Toss the pieces of beetroot around once in between so they get evenly roasted
- 9
When the beetroots have roasted, take them out of the oven and set them aside to cool completely
beetroots(4) - 10
Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down
beetroots(4)black pepper powder(1 tablespoon)cloves garlic(10)-5 basil leaves(4)lemon juice - from one lemontahini(1 tablespoon) - 11
Drizzle the olive oil little at a time, adding a little water to help blend it easily
extra virgin olive oil(1/4 cup) - 12
This will bring the blended mixture together
- 13
Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus
extra virgin olive oil(1/4 cup) - 14
Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl
- 15
Sprinkle some herbs and serve
- 16
Serve the Beetroot Hummus with Salad
Rate this recipe
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