Bright Beet Hummus

Jenné Claiborne
Bright pink-coloured hummus in white bowl with glass of carrot sticks in background
Serves Makes 1 bowl
Print recipe
  • Prep time 10 mins
  • Ready time 10 mins

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

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 14 oz can 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.

Expansions (optional):
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.


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”.

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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