Dessert

Beetroot Hummus with Lemon, Cumin, and Mint Recipe

Name: Beetroot Hummus with Lemon, Cumin, and Mint Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 500g raw beetroot, leaves trimmed to 1 inch, root left whole; 2 x 400g cans chickpeas, drained; Juice of 2 lemons; 1 tbsp ground cumin; 2 tsp salt; Freshly ground black pepper, to taste; Yogurt, for swirling; Toasted cumin seeds; Fresh mint, torn; Crusty bread

ByJake Silas November 15, 2025November 15, 2025

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Introduction

This vibrant beetroot hummus is a delicious twist on the classic dip, combining earthy beetroot with creamy chickpeas and zesty lemon. It’s perfect for adding color and flavor to your snack or appetizer spread.

The image shows a white plate with a pale blue edge, placed on a white marbled surface. On the plate, there is a vibrant beetroot dish made of roughly mashed deep purple beets, arranged in a loose pile at the center. On top of the beets, there is a dollop of creamy white yogurt sauce that is slightly spread out, creating a soft contrast against the purple base. Fresh green mint leaves are scattered on and around the beet mash, adding a touch of bright green color. To the right side of the plate, two small pieces of crusty light brown bread are placed. A silver spoon is resting sideways on the plate, partially dipped into the beet dish with yogurt. Nearby, a silver bowl and a white dish with more yogurt are partly visible on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g raw beetroot, leaves trimmed to 1 inch, root left whole
2 x 400g cans chickpeas, drained
Juice of 2 lemons
1 tbsp ground cumin
2 tsp salt
Black pepper, to taste
Yogurt, toasted cumin seeds, mint leaves, and crusty bread, to serve

Instructions

Step 1: Place the whole beetroot with trimmed leaves in a large pan of boiling water. Cover with a lid and cook for 30-40 minutes until the beetroot is tender and a knife or skewer passes through easily.
Step 2: Drain the beetroot and allow to cool completely. Wearing rubber gloves, remove and discard the roots, leaves, stalks, and peel from the beetroot. Roughly chop the peeled beetroot flesh.
Step 3: In a food processor, combine the chopped beetroot, drained chickpeas, lemon juice, ground cumin, salt, and pepper. Blend until smooth and creamy.
Step 4: Transfer the hummus to a serving bowl. Swirl in a little yogurt and sprinkle with toasted cumin seeds and torn mint leaves. Serve with crusty bread for dipping.

Tips & Variations

Use gloves when peeling beetroot to avoid staining your hands.
For a richer flavor, add a small clove of garlic or a drizzle of olive oil before blending.
You can roast the beetroot instead of boiling for a deeper, sweeter taste.
Try garnishing with toasted pine nuts or a sprinkle of feta for extra texture.

Storage

Store leftover beetroot hummus in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. If the hummus thickens, thin it with a little water or extra lemon juice. It’s best eaten fresh but can be used as a spread or dip cold.

How to Serve

The image shows a white plate with a light blue rim holding a dish made of mashed bright purple beets as the base layer, topped with a dollop of creamy white yogurt or sauce. Scattered on top are fresh green mint leaves adding bright contrast and some small pieces of light brown bread placed on the side of the dish. A metal spoon covered in the purple mixture rests on the plate, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beetroot instead of raw?

Yes, pre-cooked or roasted beetroot can be used to save time. Just be sure it’s tender before blending.

Is beetroot hummus healthier than regular hummus?

Beetroot adds extra fiber, vitamins, and antioxidants, making this version a flavorful way to boost nutrition while still enjoying the benefits of chickpeas.