Beetroot Hummus

November, 2018

Hummus is a great high protein snack to munch on at work with crackers or vegetable sticks. You can also add it to salad, toast or serve with a cheese platter.

Beetroot Hummus

Serves - to hunger


For the hummus:

  • 1/2 cup beetroot (tinned or fresh)

  • 1 can  chickpeas, rinsed and drained

  • 1 1/2 tbs extra virgin olive oil

  • Juice of 1 lemon

  • 1 garlic clove

  • 1 tsp cumin

  • 1 1/2 tbs tahini

  • Water as needed

For the crackers:

  • 1 Lebanese bread

  • Spray olive oil

  • Paprika

  • Salt  


For the hummus:

  1. In a food processor or with a stick blended blend beetroot, chickpeas, olive oil, lemon juice, garlic, cumin and tahini until smooth. Add a dash of water if you want a thinner consistency

  2. Serve or place in an air tight container and use within 3-5 days

For the crackers:

  1. Pre-heat oven to 150°c

  2. Place Lebanese bread on a baking tray and lightly spray with olive oil. Sprinkle with paprika and salt

  3. Cook for 5-10 minutes, checking regularly so it doesn't burn. Cool completely before breaking into pieces. 


Nourishing Fortnightly Newsletter

Subscribe below if you want to receive my latest blogs, recipes and nutrition tips straight to your inbox!

Nourish With Balance.

© Talia Cecchele, 2020