Bright Beet Hummus

Jenné Claiborne
Image of beetroot hummus
  • Prep time 10 mins
  • Ready time 10 mins

A vibrant beetroot hummus to brighten up your Meat Free Monday!

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  • 14 oz can of chickpeas
  • ¼ cup tahini
  • 1 beetroot (baked or steamed), cubed
  • 1 tablespoon cumin
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ cup water


Place all ingredients in a food processor and blend until smooth. Season to taste with sea salt if necessary.

Additional notes

“I hardly ever buy hummus because it’s so easy to make it at home. Also, the tastiest and most exciting hummus is always homemade. I sometimes dream of having a gourmet hummus company”.

Expansions: add 1 teaspoon mellow miso, garnish with fresh parsley or blend in ¼ cup, blend in 1 teaspoon fennel seeds, drizzle a high-quality olive oil over the hummus before serving.

This recipe is from 5 Ingredient Vegan by Jenné Claiborne. Buy the book here.  Recipe reproduced with the kind permission of Jenné Claiborne.

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