Beetroot Hummus

by Sophie Middleton

June 25, 2017

Between you and me, I’ve had a bit of a hummus addiction recently. There’s a company called Sabra that make a Hummus (Extra) in the U.K. and it is delicious! I usually scoop a dollop of the stuff out with an oven-baked falafel but I don’t know how much oil they add – probably quite a bit, because there’s even olive oil on the top with pine nuts.

I don’t want to be put off hummus and I know there are many variations of it around so I decided to try a beetroot hummus for my first go. Beetroot can be eaten raw or cooked  –  but for this recipe, I boiled the beetroot for 20 minutes as it makes it sweeter and diminishes its bitter taste. Beetroot is rich in fibre, vitamin A and C and folic acid. It also helps to lower blood pressure and cholesterol, so really adding some of this blood red vegetable into your diet will be great for a palette that’s not just green!

This is the perfect recipe when you have friends and family round and struggle to find any dips other than the packaged salsa, sour cream and questionable guacamole from a squeezy bottle.
All you need to do is grab some pitta bread and a few bits from Choithrams, Spinneys, Park’N’Shop, Waitrose (somewhere that’s going to have a good variety of groceries) and throw the ingredients into a blender, ready for your guests to arrive. Or you can always take them along to a friend’s house if you put the hummus in a Tupperware box! As always, this RYEcipe has less olive oil than most recipes out there and I use gluten-free pitta bread here.

Eid Mubarak my Fabulous Foodies!

Remember to share your recipes with me on Facebook and Instagram with the tags @theryelife and hashtags #theRYElife and #RYEKitchen.

Download your printable for this Beetroot Hummus Recipe here!

The Fabulous Foodie x

Beetroot Hummus Graphic

Quick Look
Servings - 10
138 - Calories
Time : 30 Minutes

You will need:

  • 280g of drained chickpeas
  • one crushed garlic clove
  • 3 peeled beetroots
  • 100ml of olive oil
  • 2 tsps ground cumin
  • half lemon squeezed
  • 2 tsps of tahini
  • pinch of salt
  1.  Slice the beetroot and pan fry in 2-3cm of water for 20 minutes.
  2. Drain the chickpeas and when the beetroot is finished, let cool for 5 minutes.
  3. Add all the ingredients into the food processor and whizz for 2 minutes.
  4. Slice the pitta into triangles or rectangles and pan fry in some olive oil for 3 minutes. Don't overcrowd the pan and flip regularly. Then leave to dry on a kitchen towel on a plate.
  5. Pour the beetroot hummus into a bowl and make a small rounded dip in the middle to add a little more olive oil, sprinkle with pine nuts, any spice and get dipping!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
View Profile

Related Posts

Beetroot Hummus

by Sophie Middleton
Sophie Middleton
138 Cal
30 Minutes

Fresh Pesto Recipe

by Sophie Middleton
Sophie Middleton
40 Cal
30 minutes