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Beetroot and Mint Hummus

Course: Dip
Cuisine: Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Print Recipe


  • 200 gr steamed or roasted beetroot peeled
  • 80 gr cooked chickpeas
  • 1 tbsp tahini
  • 1 garlic clove
  • zest and juice of ½ lemon
  • 1 tbsp Extra virgin olive oil
  • 1 tsp of za'atar spice mix optional
  • 1 tbsp fresh mint leaves finely chopped
  • salt and freshly cracked black pepper
  • 1 tbsp fresh chopped mint & black sesame seeds for garnish


  • In a food processor, place beetroots, chickpeas, tahini, garlic, juice & zest of ½ lemon, and olive oil.
  • Blend until you reach a creamy and smooth consistency.
  • Add in salt and pepper to taste, za'atar spice mix if using, and freshly chopped mint. Mix through with a spoon, and serve with extra mint and black sesame seeds on top.
  • Store in an airtight container in the fridge for up to 2 days.