Beetroot Hummus

Shop bought hummus is delicious but can be really high calorie, due to the amount of oil used in the recipe. This recipe reduces the amount of oil used to bring the calories down. Chickpeas are a great source of protein, iron and fibre as well as B vitamins, and of course tastes delicious with crudites, pittas, in wraps, or on top of salads.

Beetroot is also a bit of a super food too, also being high in fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C.  Studies have also shown that beetroot can improve blood flow, lower blood pressure and increase exercise performance.

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Beetroot Hummus

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  • Author: Rachel Wilcock
  • Total Time: 10 minutes
  • Yield: 8 1x


Delicious home made hummus, packed full of goodness



1 bag of ready steamed beetroot (no vinegar) or freshly prepared beetroot, chopped (6 beetroots)

2 tins of chickpeas, drained and rinsed

4 to 5 cloves of garlic, crushed

1 tablespoon of olive oil

Fresh lemon juice

Salt and freshly ground black pepper

1 teaspoon of tahini paste


  1. Keep aside a few chickpeas or strands of beetroot for decoration.
  2. Add all the ingredients into a bowl, and using a handblender pulp into a smooth paste.
  3. Due to the low level of oil in this dish to keep the calories down this hummus is slightly thicker than shop bought versions, but just as tasty.
  4. If necessary, add a little water to create a smoother texture, but be careful not to over do it.

This recipe makes about 8 individual portions which can be frozen for future use.  Serve with celery and carrot sticks for a really healthy but filling snack or with cucumber salad on a wrap for lunch.

  • Prep Time: 10


  • Calories: 200

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