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Beetroot Hummus

November, 2018

Beetroot Hummus

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. 

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