overhead view of spicy beetroot hummus (oil free) in bowl with chickpeas, lemon zest and chopped mint on top.

spicy beetroot hummus (oil free)

  • Author: Denise
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups 1x


Spicy beetroot hummus (oil free) where healthy beets meets hummus with an easy spicy blend. Warning – this is highly addictive and spreadable.



  • 10 oz cooked beetroot (250 gm)
  • 215 oz (400 gm) cans chickpeas (garbanzo beans), drained and rinsed
  • Juice and zest of 2 lemons
  • 2 garlic cloves, minced
  • 1 1/2 Tbsp Tahini
  • 1 tsp. cumin
  • ¼ tsp. cayenne
  • 1 tsp. smoked paprika


  • If you are using packaged beetroot, drain it and then cut it into quarters to make it easier to blend.
    • If you want to cook your beets, add 2 small to medium beets to a pan of boiling water with the lid on for 30-40 minutes until they are tender when pierced with a knife. Drain and cool, then pull off and discard the roots, leaves and stalks and peel them. Use rubber gloves for this process and I’d advise an easy-to-clean matt. Beets might stain your wooden boards.
  • Add the beets, chickpeas, lemon juice and zest, garlic, Tahini, cumin, cayenne and smoked paprika to a blender. Blend until smooth.


  • An alternative to preparing fresh beets by boiling is to wrap them in foil and roast them for 1-2 hours (this depends on size).
  • If you find your hummus a bit too thick, add cold water as needed.
  • Keep your hummus in the fridge in a tightly sealed container. It will last for approximately 1 week.
  • Category: On the Side
  • Cuisine: plant based, oil free

Keywords: spicy beetroot hummus (oil free)

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