This beetroot hummus recipe is made with zesty lemon and topped with dukkah for added crunch! It’s perfect for sharing and great served with warm pitta bread or crispy crackers.
Dairy-Free • Gluten-Free • Vegan • Vegetarian
- Hummus instructions
- Recipe Notes
- Ingredient Swap
- More Side Dishes
Step 1. You can use pre-cooked beetroot in this recipe, which is found in the refrigerated vegetable isle in most grocery stores, but be sure not to buy pickled beetroot. This would cut down the recipe time by 30 minutes!
If you have raw beetroot, simply boil it. There is no need to peel it— in fact, this helps prevent the colour from seeping into the boiled water. Give it a good scrub under running water (I like using a vegetable brush), and boil it on the stovetop for about 30 minutes or until tender.
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Step 2. Drain and rinse the chickpeas in running water. I almost always buy chickpeas canned or in a carton— it saves time soaking the dried chickpeas, and they are just as nutritious! There is no need to peel the chickpeas— this is personal preference and I do not find it alters the taste or texture.
Step 3. Add everything to a food processor— drained and rinsed chickpeas, cooked beetroot, tahini, extra-virgin olive oil, zest and juice from a lemon, garlic, and sea salt. Then, blend until smooth. Sometimes, it may need a tablespoon of water to get that perfect smooth consistency.
I use my Kenwood Food Processor. It’s the perfect size, blends well, and it’s dishwasher safe!! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Step 4. Spread the beetroot hummus onto a plate or scoop into a bowl. Top it with dukkah, a drizzle of extra-virgin olive oil, and a pinch of sea salt! I also love adding microgreens or sprouts for decorative purposes (perfect if you are hosting guests) and that extra boost of antioxidants! Finally, serve it with warm pitta bread or crunchy crackers!
What is Dukkah?
Dukkah is made from a mixture of the following ingredients: sesame seeds, ground coriander, cumin, black pepper, and chopped nuts e.g. almonds or walnuts.
- Be careful not to get any seeds from the lemon into the mixture – this can result in a very bitter taste.
- When grating the lemon zest, try to only grate the yellow waxy coating. The white rind can create a bitter taste.
- I prefer using extra-virgin olive oil, not only for the health benefits, but it gives it much more flavour!
- Roasted garlic also tastes great in this recipe, but I would add double the serving, as roasted garlic is slightly sweeter and milder in taste. I love keeping roasted garlic in a jar in the fridge— here’s my go-to roasted garlic recipe— Roasted Rosemary Garlic.
I love using what I have on-hand! Here are some tasty food swaps:
- Don’t have chickpeas? Try cannellini or butter beans.
- Don’t have garlic? Try shallots or garlic powder (substitute 1/8 tsp garlic powder for every 1 clove of garlic).
- Don’t have extra-virgin olive oil? You can use another oil that is also liquid at room temperature (coconut oil will not work). However, since this is a main ingredient, depending on the oil you choose, it can alter the taste slightly.
- Don’t have dukkah? Add any of the following: sesame seeds, ground coriander, cumin, black pepper, chopped nuts e.g. almonds, walnuts.
More Side Dishes
If you’re looking for more sides to serve alongside this hummus, try my Green Tomato and Apple Chutney or my Crunchy Cabbage Salad with Toasted Ramen Noodles. Want something sweeter? Try my Salted Caramel Dark Chocolate Fudge— it’s made with dates!
Zesty Beetroot Hummus with Dukkah
- 230 g chickpeas (also called garbanzo beans) or 1 can, drained
- 75 g tahini or 1/4 cup
- 160 g cooked beetroot about 2 small beetroots
- 3 tbsp extra-virgin olive oil + more for topping
- 1 lemon (zest and juice)
- 1 garlic clove
- 1 tsp sea salt + more for topping
- 1 tbsp water (if needed)
- 1 tsp dukkah
- sprouts or microgreens (optional)
- Wash the beetroot well and boil it on the stovetop for about 30 minutes (depending on the size). Pre-cooked beetroot will work, too, but not pickled!
- Drain and rinse the canned chickpeas under fresh water. There is no need to peel the chickpeas. This is personal preference and I do not find it alters the taste or texture.
- Add the cooked beetroot and chickpeas to the food processor, along with the tahini, extra-virgin olive oil, lemon juice and zest, garlic, and sea salt. Blend until smooth. You may need a tablespoon of water to get that perfect consistency.
- Lastly add the toppings – dukkah, extra-virgin olive oil, and sea salt! Serve with warm pitta bread or crunchy crackers.
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