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Beet Hummus Dip

Anina Meyer
Course Appetizer


Beetroot Hummus

  • 3 large beets peeled and roughly chopped
  • 10 ml olive oil
  • salt and black pepper to season
  • 1 tin chickpeas in brine
  • 2 teaspoons crushed garlic
  • 2 teaspoons tahini
  • juice from one lemon
  • 5 ml ground coriander
  • 5-7 tablespoons sesame oil


  • 2 large carrots thinly sliced
  • 4 sweet peppers sliced
  • 100 gr baby corn sliced lenghtwise
  • 100 gr sugar snap peas
  • 2 stalks celery sliced
  • cucumber sliced in sticks


  • For the Beetroot Hummus: Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 180 degrees Celsius. Remove from oven and leave to cool.
  • Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices and oil in a power blender and pulse until smooth.
  • Season to taste and garnish with sesame seeds.
  • Arrange all your fresh veggie sticks around the hummus and enjoy.