Creamy beetroot hummus

This delicious dip is ready in 10 minutes – pack along with vegetable sticks or pitta bread for a portable picnic snack

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 285
  • fat 19g
  • saturates 5g
  • carbs 16g
  • sugars 6g
  • fibre 5g
  • protein 10g
  • salt 0.6g


  • 400g can chickpeas, drained
  • 200g pack cooked beetroot (not in vinegar), drained
  • 2 tbsp tahini
  • zest 1 lemon, plus juice ½
  • 1 small garlic clove, roughly chopped
  • 4 tbsp Greek yogurt
  • 3 tbsp extra virgin olive or rapeseed oil
  • 1 tbsp pine nuts, toasted (optional)
  • vegetable sticks, to serve


  1. Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.

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