Beetroot Hummus| Pink Hummus is another healthy variant to the plain hummus with the added beetroot  providing a vibrant colour and of course more of nutrients to the hummus. Kids love to eat this hummus as it is absolutely colourful and attractive.

Beetroot gives mild sweetness to this hummus so add in some chilli powder or paprika while grinding or you could add chilli flakes while serving to balance the sweetness. This goes well with crackers, bread toast and pita bread or any flat bread. You could use this as a dip for any vegetable platter.

Beetroot dip

Preparation time: 5 minutes
Cooking time: 15 minutes
Cuisine: Egyptian
Serves: 1 and 1/2 cups

Beetroot-2 small (or) Large-1
Chickpeas/ chana, dried/tinned- 1 cup
Garlic cloves-3 big
Tahini sauce/ sesame paste- 1 and 1/2 tablespoons
Lemon juice- a squeeze
Olive oil- 3 tablespoon
Salt- to taste
Chilli flakes- big pinch

  • If you plan to use dried chickpeas, soak the chickpeas for 6 hours or overnight and pressure cook with some salt for about 3 whistles. Once the pressure releases, open the pressure cooker and allow to cool.

  • Pressure cook the beetroot for four to five whistles till soft. Once the pressure releases open the pressure cooker, remove the beetroot and allow to cool. Peel the beetroot using a knife and chop them into small pieces.
  • In a blender jar or food processor add the chopped beetroot, drained chickpeas, garlic cloves, tahini sauce, lemon juice and olive oil. Blend well to make a smooth paste. Add little chickpea cooked water if you find difficulty while grinding.
  • Transfer the hummus on a bowl and make a depression inside using the backside of the spoon and drizzle with olive oil and sprinkle chilli flakes on top.
  • Serve with pita bread, vegetable platter, crakers or tortilla chips.
  • Refrigerate immediately after preparation.

Beetroot Hummus recipe