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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.
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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 small Beetroot (around 1/4 cup)
  • 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


  • Soak the chickpeas for 6-8 hrs or overnight.
  • Boil the chickpeas with some salt in a pressure cooker or a wide pan until soft and done.
  • If using canned chickpeas, rinse them in normal water, drain and keep aside.(I have not tried using canned chickpeas any time)
  • 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)
  • Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
  • Let it cool.
  • 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.#
  • 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.
  • Drizzle with olive oil and paprika and enjoy with your favourite side.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu