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beetroot hummus in two white cups on a white towel
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5 from 1 vote

Beetroot Hummus

Add some color to your table! Beetroot hummus is not only a pretty dip with its beautiful pink color but also a very delicious hummus variety with a delightfully sweet taste.
Course Basic Recipe
Cuisine Vegan
Keyword beetroot hummus recipe, canned beet hummus, how to make vegan beetroot hummus
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 198kcal
Author Aline Cueni


  • 1 can (250g) chickpeas drained
  • 1 cup (200g) canned beets sliced
  • ¼ cup (60g) tahini
  • cup (90ml) aquafaba see notes
  • 2 tbsp olive oil
  • 1 lemon only juice
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp ground cumin


  • Optional: Wash the drained chickpeas with cold water and peel them → This step is optional but makes your hummus super smooth.
  • Blend all ingredients in your food processor until you have a smooth beetroot hummus. 


  • Aquafaba is the water in which the chickpeas are stored and makes your hummus extra fluffy. It can also be used as a vegan substitute for egg white. 


Calories: 198kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 235mg | Fiber: 5g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 11.1mg | Calcium: 51mg | Iron: 1.7mg