Hummus de remolacha
Appetizers,  Vegetables

Beetroot Hummus

The idea of this recipe occurred to me because I harvested some beets from my garden and I wanted to try something new, but at the same time the children could eat easily. Now that they are on vacation they eat all day long! So I like to prepare healthy things that can snack throughout the day.

The base of this hummus is a chickpea hummus that I often make. The only difference is that I have added a little bit of cooked beet root.


  • 600g cooked chickpeas
  • 1 teaspoon of Tahini (sesame paste, you can find it in large supermarkets)
  • 1 clove of garlic without the center
  • 50g cooked beets
  • Fresh water
  • Virgin olive oil
  • Salt and pepper
  • Paprika (optional)
  • Ground cumin (optional)
  • Chopped fresh parsley


The first thing we need to do is rinse and drain the cooked chickpeas very well. We will also have the cooked beets ready.

We put the chickpeas in the food processor and add the garlic, tahini, beets and pour enough fresh water to cover all the ingredients. Season with salt and pepper and add a drizzle of olive oil, and then grind it to a paste. I like to leave lumps, but you can also grind it to a smooth paste if you prefer.

We put it in a bowl and drizzle with a little bit of olive oil and chopped fresh parsley. If you want you can also add some paprika and ground cumin on top.

We serve with crackers for spreading or dipping, or with various crudités. It’s delicious with both. I hope you enjoy it!

Leave a Reply

Your email address will not be published. Required fields are marked *