Skip to content
Beetroot Hummus

Beetroot Hummus

A fresh and vibrant take on the classic hummus, ideal for snacking on a warm summer day and holiday entertaining platters.

Free from gluten and dairy and super easy to whip up.

Scoop it up with fresh vegetable crudites or try these delicious gluten-free crackers  



  • 2 tsp cumin
  • 250g beetroot
  • 1 tbsp olive oil
  • 1/2 cup water
  • 1 lemon, juice and zest
  • 2 cans (3 cups) chickpeas
  • 3 cloves garlic
  • 1/4 cup tahini
  • Black and white sesame seeds
  • 2 tsp The Wholefood Pantry Himalayan Salt
  • 2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)


1. Preheat the oven to 200 degrees.

2. Peel and cut beetroots into 2cm chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins.

3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth.

4. Put into an airtight container and store in the fridge for 3-4 days.


Previous article Plant-based Mac & Cheese