beetroot hummus in abowl topped with feta cheese

Easy beetroot hummus

A quick and easy dip or light snack. Serve with vegetable sticks, pitta bread or tortilla chips for dipping.
Course Dip
Cuisine International
Skill Level very easy
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 –12
Calories 145kcal
Author Jacqueline Bellefontaine


  • 400 g can chickpeas
  • 250 g cooked beetroot cut into chunks
  • 2 tbsp tahini
  • 1 lemon finely grated zest and juice
  • 1-2 cloves of garlic crushed
  • salt
  • 4 tbsp extra virgin olive oil
  • feta cheese, to serve (optional)


  • Drain the chickpeas, reserve a little of the canning liquid.
  • Place in a food processor, with the beetroot and blitz until finely chopped.
  • Add the tahini, lemon juice, zest, garlic, 2 tbsp of olive oil. Season well with salt. Blitz again to form a creamy paste adding enough of the cooking/canning liquid to get the desired consistency.
  • Transfer to a serving bowl and crumble the feta cheese on top if using. Drizzle with a little olive oil and serve


Freeze: for up to 3 months.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or the feta cheese garnish.) 


Calories: 145kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1.2mg