Beetroot Hummus

Beetroot is the newly (re-) discovered food colour trending right now. It is also a superfood with loads of health benefits.

It helps with concentration , due to being a good source of iron and folate (naturally occurring folic acid). Lowers blood pressure and gives daily energy.

I looked for red food to be inspired for the upcoming Christmas lunches and so forth but are absolutety in love with the colour of this hummus. It came out so well!

Add the hummus to pastry cases as part of a pre-dinner snack or place some pretzels next to it. You can be sure to impress your guests.

Also sharing below a way of making your own aquafaba (a vegan egg white substitute that we use in baking).




Preparation: 15 minutes

Serves: 6 people

Yield: 500ml / 2 cups


2 tins of cooked chickpeas*

200g cooked beetroot

60ml (1/4 cup) tahini

150ml cold aquafaba* (brine juice from chickpeas tin) / make your own

1 garlic clove, crushed

20ml lemon juice

2 tsp olive oil (optional)

2 tsp sesame seeds

salt to taste

black pepper to taste


  1. To a food processor or blender, add cooked chickpeas and beetroot together with the tahini.

  2. Add aquafaba* water, garlic, lemon juice and olive oil. Mix until well combined.

  3. Add the seasoning last to taste. Sesame seeds, salt and black pepper.

  4. Decorate as you please.

* To make the aquafaba yourself, place 1 cup of dry chickpeas covered in water overnight in a bowl. Strain the next morning, add to a pot and add 4 cups of water. Bring to a simmer boil with the lid on over medium heat for around an hour. Skim the foam off the water and allow to cool down completely before removing chickpeas. Store the aquafaba in a fridge for further use. It can last up to 3 days.

Beetroot hummus

Beetroot hummus

Pastry cases with beetroot hummus

Pastry cases with beetroot hummus