[ Why beetroot hummus? ]

Last month my lovely friend from the US was staying over, she is both gluten free and dairy free and after our search for nice spreads for our bread, we found this beetroot hummus or as we call it “pink hummus” that we could eat. After eating our “pink hummus” we finally decide that we have to try to recreate the hummus and adapt the flavour a little bit to our standards. And of course with experimenting this means that our lovely friend could eat the beetroot hummus at home as well. So Lauren go ahead ^_^

Because I add the roasted sesame seeds it has a more fuller sesame flavour & if you want a more spicier version add in a red chili pepper. I use dried chickpeas since the flavour is much better and less sour than the ones that come in the cans, it’s a bit more work but worth the effort.

Beetroot Sesame lemon hummus


  • 250 gr of dried chickpeas or 500 gram of canned chickpeas
  • 1 big lemon juice & zest
  • 4 tbsp of tahini
  • 2 small beetroots (120 gr)
  • 1/4 cup / 50 ml of olive oil
  • 3 cloves of garlic
  • 3 tbsp of sesame seeds
  • salt & pepper to personal taste
  • optional extra olive oil

In a pan filled with water, soak the dried chickpeas over night.

The next day boil the chickpeas, after a few minutes scoop out the foam, and let it simmer on low heat until the peas or soft. Rinse the peas and if you want to take of the peal, soak the peas in water and wait until the peal starts floating in the water and scoop it out.

If you use canned chickpeas, just rinse the peas and add to a your blender.

Preheat your oven to 175° C. Clean the beets and rub the beets with a bit of olive oil & wrap them in aluminium foil and roast them for about an hour or until soft.

Take them out of the aluminium foil and add them to your blender or shred them into small pieces. Mix in the chickpeas, tahini, lemon juice, lemon zest, garlic & salt and pepper. Add the olive oil bit by bit until you have a smooth mixture.

In the mean time roast your sesame seeds in the pan & grind them into powder and add to your hummus. If your mixture is to dry add some more olive oil or water.


Author Renate

:: I am Renate :: and I am in love with loads of things in life, beside my partner in crime, I love drinking tea, creating recipes, exploring the world, being green & loving my work as a graphic designer.

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