Home > Recipes > Beetroot hummus
  • 0.75 serves of vegetables per 
  • serving
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2 medium sized beetroots, skin on
400g can no-added-salt chickpeas, rinsed and drained
1/3 cup tahini
½ large lemon, juiced
¼ cup olive oil
2 garlic cloves, crushed
¼ tsp cumin
3-4 tbsp water
Pinch of salt

Savvy swaps

You can swap:

Food processor
Potato masher



Step 1
Steam or cook beetroot in a large saucepan of boiling water until tender. The beetroot is cooked when a skewer goes through the flesh easily.

Step 2
Remove from the saucepan and cool. Peel and chop into chunks.

Step 3
Place cooked beetroot, chickpeas, tahini, lemon juice, olive oil, garlic and cumin in a food processor with only one tablespoon of water.

Step 4
Process until smooth. Add more water, one tablespoon at a time until the desired thickness is reached. Add a pinch of salt.

TIP: Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.

Food safety tip: If you are packing for lunch, hummus needs to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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