Red Beetroot Hummus

Try our autumnal version of hummus. The red beetroot adds a certain earthy sweetness to the chickpeas, making it not only pleasing to the eye but also to the palate.



240 g / 8,5 oz cooked chickpeas

4 small cooked beetroots

1 tbs tahini or 2 tbs sesame seeds

1/2 clove of garlic, chopped (optional)

a squeeze of lemon juice


2-3 tbs extra-virgin olive oil


Put the chickpeas, the red beetroots, the tahini or sesame seeds, garlic, squeeze of lemon juice, extra-virgin olive oil and salt in a bowl or food processor, and whiz until smooth.

Check the consistance, and add a little water if it's too stodgy. 

Put this mix in a bowl and drizzle over some more olive oil if you want. 

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Photographer, Recipe Creator
Food & Wine
I'm a Swedish photographer who lives in the Tuscan countryside with my family and dog. I work as a food photographer but I also create my own Italian-inspired recipes. Living in Italy is not always easy, but all the fantastic food and produce compensates easily for that!
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