Beetroot Hummus


Preparation info

  • Difficulty


  • Makes

    1 pot

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

We love beetroot for its earthy flavour, vibrant colour and the fact that it turns practically everything purple. The parsley and lemon bring this dish to life, balancing perfectly with the beetroot, while the creamy chickpeas and tahini do the rest.

Prep 20 mins, plus
Cook 30 mins


  • 300 g raw beetroot
  • 400 g tin chickpeas
  • 50 g tahini
  • 1 lemon
  • large handful of fresh flat-leaf parsley, plus extra to garnish
  • salt and pepper


Preheat the oven to 220°C/200°C fan/gas mark 7 and line a baking tray with baking paper.

Trim the ends off the beetroot, then peel them, discarding the skins. Slice into 1cm cubes and transfer to the lined baking tray. Drizzle with olive oil and a sprinkling of salt and pepper. Cook in the oven for 30 minutes, until tender, then remove from the oven and leave to cool.

Drain and rinse the chickpeas, then transfer them to a food processor along with the tahini, beetroot, juice and zest from the lemon, parsley, 1 tablespoon of extra virgin olive oil and 4 tablespoons of cold water. Blend until smooth, then season to taste with salt and pepper.

Serve the hummus in a small bowl with a drizzle of extra virgin olive oil and a few leaves of fresh parsley on top.