Dips & Sauces/ Gluten Free/ Low Carb/ Vegan

Beetroot “Hummus”

A bright colourful beetroot hummus dish make out of beetroots and no beans.  Great as a dip or a sandwich spread.


Hummus is an arabic word for chickpeas which gives the dish its name.  However I was looking for an alternative to chickpeas and have been playing with vegetables to replace them.  So, perhaps this really should be called a beetroot and tahini dip!   I loved the bright colour of the dish and the cooked beetroot gives a nice thick consistency, which you want with a hummus dish.   I’ve been using low carb tortilla wraps as a flat bread to dip into this along with raw veggies – just delicious!



Beetroot Hummus
Course: Appetizer, Dips
Author: Angela Coleby
  • 2 beetroot cooked & peeled
  • 1/2 cup (224g) tahini
  • 3 cloves garlic peeled & chopped
  • 1 tablespoon olive oil
  • 1/2 cup (118ml) lemon juice
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cumin
  1. Place all ingredients into a food processor or blend and blitz until smooth. Add more oil if you want a thinner consistency.

  2. Eat and enjoy! It's just that simple!

Recipe Notes

Nutrition per 1/4 cup (60g) : 193 Calories, 17g Fat; 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carb



beetroot hummus


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  • Reply
    August 18, 2015 at 10:31 am

    You simply CANNOT beat the beauty of this color! I’ve made beet hummus before, need to compare notes… unfortunately my husband is the anti-beet by default… still it was delicious!

    • Reply
      August 18, 2015 at 1:43 pm

      Glad you like it too! The colour is just inviting to me!

      • Reply
        August 18, 2015 at 1:49 pm

        Am also intrigued by the pumpkin hummus on your blog – sound delicious and might try it without the chickpeas!

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