This beautiful and delicious red beet hummus, has an incredible color! and the almond milk gives a lot of creaminess…

Don´t be afraid to use beetroot to make hummus, it doesn´t have much taste to beet, it just brings a nice sweet taste in contrast with the garlic and the cumin to this red beet hummus, it is just so delicious!

This roasted beet hummus is perfect to have it as appetizer or as a mid-afternoon snack, if you keep it in an airtight container, it will last about 4 days.





4 medium-sized beets / 250 g

6 tablespoons extra virgin olive oil

1/2 cup of water

3 cups cooked chickpeas

2 cloves garlic

2 tablespoons of tahini

2 teaspoons of Himalayan salt

2 teaspoons cumin

250 mg almond milk

The juice of two limes


Some chopped coriander

One teaspoon each of white and black sesame seeds

1 tablespoon extra virgin olive oil

total time:  45 minutes

serving size:  4 people




While preheating the oven to 250ºC, clean the beets and cut them into slices.

Cover a baking sheet with baking paper and place the beetroot slices, add 3 tablespoons of olive oil, mix well and then add half of a cup of water. Cook for 30 minutes at 250ºC.

Blend the chickpeas, beets, almond milk, cloves of garlic, 3 tablespoons of olive oil, salt, tahini, cumin and juice of the limes. Make sure you get a creamy texture.

To serve, pour the humus in a large bowl, present it with some olive oil, chopped cilantro and sesame seeds.


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