Beetroot Hummus

Serves 4


  • 400g chickpeas, soaked
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, crushed
  • 1 lemon, juiced
  • tbsp olive oil
  • 1 large beetroot, peeled and boiled
  • ΒΌ tsp paprika
  • Cracked pepper and sea salt to taste


  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Add a dash of water if the mixture is too thick to blend.
  3. Serve with fresh vegetable sticks or pieces (cucumber, carrot, capsicum, celery).
  4. Store excess hummus in an airtight jar or container in the fridge.
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