Beetroot Hummus
This beetroot hummus is the ultimate showstopper on any barbecue table. Its bright pink colour makes you want to dive straight in, and the flavour lives up to the looks: creamy, gently earthy and pleasantly nutty thanks to the tahini. Whether you serve it with grilled meat, veggie skewers or crunchy raw vegetable sticks, this dip always fits the bill and comes together in just a few minutes.
Ingredients
- 2 large beetroot, pre-cooked
- 300 g chickpeas, drained weight, rinsed
- 1-2 tsp salt
- 2 tbsp lemon juice
- 3 tbsp orange juice
- 3 tbsp tahini, sesame paste
- 2 tbsp water
- pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 185 kcal | 740 kcal |
| Carbohydrates | 22 g | 88 g |
| Protein | 8 g | 32 g |
| Fat | 7 g | 28 g |
| Fibre | 6 g | 24 g |
| of which sugar | 7 g | 28 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Halve the pre-cooked beetroot and place in a tall jug or beaker.
- Tip the chickpeas into a sieve to drain, then rinse well under cold running water.
- Add the chickpeas to the beetroot along with the lemon juice, orange juice, tahini, water and salt.
- Blitz everything with a stick blender, working in the liquid ingredients gradually until you have a smooth, creamy consistency.
- Season the dip to taste with salt and pepper.
- For the best flavour, let the beetroot hummus rest for 1 to 2 hours, then serve.
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Nutrition facts per serving (estimate)
| Calories | 185 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 8 g |
| Fat | 7 g |
| Fibre | 6 g |
| of which sugar | 7 g |
Frequently asked questions
Can I use fresh beetroot instead of pre-cooked?
Yes, you can use fresh beetroot. Just cook or roast it until tender first, before you blend it.
How long does beetroot hummus keep?
Stored in an airtight container in the fridge, the dip will keep for about 3 to 4 days.
What goes best with this dip?
It's brilliant with raw vegetable sticks, grilled veggie skewers, flatbread, or as a side for grilled meat.
Is this hummus vegan?
Yes, all the ingredients are plant-based, so the recipe is completely vegan.
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