An incredibly pink and flavorful hummus variation that adds roasted beetroots to the classic recipe. Perfect as a starter with some crudité or spread on an avocado half (Avo-Snack Recipe) or with some homemade bread (Rainbow Bruschetta Recipe). TVO loves it as an “entertainer” while cooking, accompanied by a glass of light and fruity red wine.


Vegan, Gluten-free, Refined sugar-free


2 small/medium roasted beetroots

½ red onion

1 cup of cooked chickpeas

3 teaspoons of tahini sauce

1 teaspoon of salt

1 teaspoon of extra virgin olive oil


STEP 1) Chop the beetroots into small pieces and put them into a food processor.

STEP 2) Add all the other ingredients into the food processor and add some still water to allow a better blending.

STEP 3) Process intermittently for 2-3 minutes. Stop occasionally to scrape the mixture down the sides of the bowl then carry on until the hummus is creamy and smooth.

STEP 4) EnjoyEat!


  •  If you prefer not to use chickpeas in a can, soak a cup of raw chickpeas in cold water overnight and cook them for 45-60 minutes and let them cool down for at least 30 minutes before preparing the hummus.
  •  If you prefer not to use pre-cooked beetroots, boil the raw beetroots over medium heat and cook until tender; drain and allow beets to cool down before removing the skins and chopping.



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