Red Beetroot Hummus

Raw | July 24, 2015 | By

red beetroot_vegitalesibiza

Red beetroot is one of the most recomended vegetables and one of my favourites as well. Because of its high content of sugar & carbohydrates I wouldn’t recommend consuming it every day, but 2 to 3 times a week and you will benefit from all the nutrients that this amazing vegetable contains.

It is a good source of vitamin C, iron and magnesium, and a very good source of dietary fiber, folate, potassium and manganese.

A little tip for the ladies: consuming raw beetroots a week before your menstruation will help relaxing your muscles and relieve the PM symptomps. 🙂

Red Beetroot Humus
Serves 4
Delicious healthy snack
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. 500 gr chickpeas
  2. 2-3 organic beetroots
  3. 4 tbsp raw tahini paste
  4. 3 tbsp fresh lemon juice
  5. 2 gloves garlic
  6. 1 tbsp cumin
  7. 1 tsp salt
  8. 1/4 tsp black pepper
  9. 1-2 cup veggie broth
  1. Soak the chickpeas overnight for about 8-9 hours. Drain and rinse. Place the chickpeas in a big pot and cover with water. Cook for about 55 minutes until soft.
  2. Most of the time I try to use the beetroots raw but if you prefer to cook it's still great. Cut in small pieces covering in aluminium paper and bake for 10-15 minutes.
  3. Add the chickpeas and the veggie broth (1 cup) in the food procesor and mix for about 1 minute. Add more broth if needed.
  4. Add the rest of the ingredients and mix well for another 5 minutes or as much is needed to get the perfect smooth texture.
  5. You can serve the red beetroot hummus with different kinds of finger veggies such as celery, carrots, turnip cabbage.
  6. Bon apetit!
  1. For a smoother texture remove the skin of the chickpeas after boiling and before adding them to the food procesor.
Vegi Tales


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