Beetroot Hummus (Vegan and Gluten Free)

Beetroot Hummus (Vegan and Gluten Free)

A twist to the classic chickpeas hummus with the addition of beetroot to give it a nice pink colour along with flavour and nutrition.
Course Condiments
Cuisine Middle Eastern
Keyword Beetroot, Chickpea, FoodBloggersLove, GlutenFree, MLLA, Olive Oil, Tahini, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Renu Agrawal-Dongre


  • 200 gm boiled or canned chickpeas
  • 1-1.5 tbsp Tahini (I made my homemade, will post my recipe soon)
  • Juice of ½ lemon (around 1.5 tbsp)
  • 2 tbsp extra virgin olive oil + ½ tsp for garnishing
  • 1/2 tsp salt
  • 1/4 tsp Roasted cumin powder
  • a pinch of paprika for garnish


  1. Soak the chickpeas for 6-8 hrs or overnight.
  2. Boil the chickpeas with some salt in a pressure cooker or a wide pan until soft and done.
  3. If using canned chickpeas, rinse them in normal water, drain and keep aside.(I have not tried using canned chickpeas any time)
  4. Once cooled, Drain and set aside. (Do not discard the water it is boiled in, it can be used in any curry’s a good replacement as a vegetable stock)
  5. Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
  6. Let it cool.
  7. In a food processor or a blender, add the chickpeas, beetroot, Tahini, lemon juice, 2 tbsp olive oil, cumin powder. Add salt if you have not added while cooking the chickpeas.#
  8. Blend it to a smooth paste. Water is not needed as beetroot has water, but if at all you are not able to make a smooth paste, add it like 1 tsp at a time.
  9. Drizzle with olive oil and paprika and enjoy with your favourite side.