If you’re looking to add a pop of colour and nutrition to your snack routine, this beetroot hummus is a must-try. Combining earthy beetroot with classic hummus ingredients, this recipe delivers a smooth, flavourful dip that’s as beautiful as it is nourishing.
Chickpeas provide a satisfying base with plant-based protein and fibre, while beetroot brings natural sweetness along with essential nutrients. Tahini and olive oil add healthy fats for balance, creating a well-rounded option—perfect for those focused on mindful nutrition.
One of the best parts about this recipe is how simple it is to prepare. With just a handful of pantry staples and a blender or food processor, you can create a creamy, restaurant-quality dip in minutes. It’s an easy way to elevate your snack game without adding extra stress to your routine.
This beetroot hummus pairs well with fresh vegetables, wholegrain crackers, or even as a spread on wraps and sandwiches. Whether you’re prepping for the week or putting together a quick starter, it’s a versatile option you’ll come back to again and again.
Ingredients
- 1 tin (400 g) of chickpeas, rinsed
- 225 g beetroot
- 60 g tahini
- 60 ml extra virgin olive oil
- 60 ml lemon juice
- 1 clove garlic
- 1 tsp cumin
- ½ tsp salt
Method
- Combine all ingredients in blender or food processor; blend until the desired consistency is reached.
- Enjoy with your favourite dipping foods!
Download the recipe (PDF, US English version)
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.