Raw Beetroot Hummus Dip

The colour of this Beetroot Hummus is stunning!

The vibrant beetroots contain powerful antioxidants, potassium, magnesium and iron and are great for increasing stamina and endurance during physical exercise. Beetroot is also a wonderful healer, a blood purifier, promotes liver detoxification, lowers blood pressure, fights inflammation, and contains potent anti-cancer properties.

Beetroot Hummus hits to spot

This beetroot hummus also contains other nutrient dense ingredients including tahini – rich in essential fats, vitamins and minerals and methionine. Chickpeas are high in fibre, protein, manganese, iron, and are great for stabilising blood sugar levels and promoting weight loss.

This recipe is incredibly quick and easy to make and offers amazing flavour, colour and great health benefits.

Course Easy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8


  • 1 medium beetroot
  • 400 g cooked chickpeas
  • 2 cloves of garlic minced
  • 2 tsp ground cumin
  • 2 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp coconut syrup. Alternatively agave syrup, brown rice syrup or honey can be used
  • 2 lemons juiced
  • Salt and pepper to taste


  • Wash and grate the beetroot using a fine blade grater and place into a food processor
  • Add the chickpeas, garlic, olive oil, tahini, coconut syrup, lemon juice and salt and pepper and blend until a smooth consistency is achieved.
  • It may be necessary to add a little bit more oil and lemon juice if the consistency is slightly too dry. It should be thick and creamy, like traditional hummus.
  • Store in an airtight container in the fridge.

Serve with veggie sticks, biscuits, spread on salad sandwiches, wraps, salads, rice cakes or even dolloped on your favourite Moroccan stir-fry… the healthy possibilities are endless.

By Tiaan Bennett, Naturopath


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