Jeremy absolutely loves hummus and I’m pretty sure he eats it every day. I am a big fan of hummus too, but sometimes I like to make it a little more interesting and colourful – this is where beetroot comes in very handy. Beetroot gives the hummus a really cool, pinkish reddish colour that will make your table look much more vibrant. It also makes the hummus taste a little more earthy which I personally like.

I like hummus as a snack together with fresh carrots, capsicum, cucumber…you name it. This recipe is super easy, fast to make, delicious and goes perfectly in nourish bowls or with any Mediterranean-inspired dishes.

If you enjoy this recipe, please let us know, write a comment and tag us on @nothangryanymore on Instagram.

xx Annick

Raw Beetroot Hummus

Easy and fast hummus recipe made with raw beetroot for a more vibrant colour and earthy taste.

Course Side Dish, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 124 kcal
Author Annick


  • 50 g raw beetroot
  • 1 can (425g) chickpeas
  • 1 clove garlic
  • 1 tbsp tahini
  • lemon zest from 1 lemon
  • lemon juice of 1/2 lemon
  • 1/2 tsp ground cumin
  • 2 tbsp water
  • salt and pepper to taste
  • 3 tbsp extra virgin olive oil


  1. Grate raw beetroot, drain chickpeas and chop up garlic.

  2. Add everything, except olive oil, into a food processor and blend.

  3. Once blended for 20-30sec, add olive oil slowly with the blender still running.

  4. Transfer hummus into airtight container and place in the fridge (it lasts up to 5 days).

Recipe Notes

Nutritional Information

1 serving

Calories: 124 Fat: 8.7g Saturated Fat: 1.1g Sodium: 74.9mg Carbohydrates: 8g Sugar: 0.8g Fiber: 2.9g Protein: 3.2g

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