Dessert

Beetroot Hummus with Lemon, Cumin, and Mint Recipe

Name: Beetroot Hummus with Lemon, Cumin, and Mint Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 500g raw beetroot, leaves trimmed to 1 inch, but root left whole; 2 x 400g cans chickpeas, drained; Juice of 2 lemons; 1 tbsp ground cumin; 2 tsp salt; Freshly ground black pepper, to taste; Yogurt (natural or Greek), for swirling; Toasted cumin seeds, for garnish; Fresh torn mint leaves, for garnish; Crusty bread, for serving

ByJack Voss November 16, 2025November 16, 2025

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Introduction

Beetroot hummus is a vibrant twist on the classic dip, combining earthy sweetness with creamy chickpeas and fragrant spices. It’s a colorful, nutritious spread perfect for snacks, appetizers, or sandwich filling.

The image shows a white plate with a thin light blue rim, placed on a white marbled surface. On the plate, there is a single thick layer of bright red beetroot spread with a rough texture, topped unevenly by a white creamy sauce with a smooth texture. Small green mint leaves are scattered on top of both the beet spread and sauce, adding a pop of color. There are two pieces of torn light brown bread on the right side of the plate. A spoon with some of the beet spread and white sauce is resting on the plate with a woman's hand holding it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g raw beetroot, leaves trimmed to 1 inch, root left whole
2 x 400g cans chickpeas, drained
Juice of 2 lemons
1 tbsp ground cumin
Yogurt, to serve
Toasted cumin seeds, to serve
Mint leaves, to serve
Crusty bread, to serve

Instructions

Step 1: Place the whole beetroot with trimmed leaves in a large pan of boiling water, cover with a lid, and cook for 30-40 minutes until tender. Test with a skewer or knife; it should slide in easily. Drain and set aside to cool.
Step 2: Wearing gloves, peel off the beetroot’s root, leaves, stalk, and skin once cooled. Roughly chop the flesh.
Step 3: In a food processor, combine the chopped beetroot, drained chickpeas, lemon juice, ground cumin, 2 teaspoons of salt, and some freshly ground pepper. Blend until smooth and creamy.
Step 4: Transfer to a serving bowl and swirl in some yogurt. Sprinkle with toasted cumin seeds and torn mint leaves. Serve alongside crusty bread for dipping.

Tips & Variations

For a smoother hummus, peel the chickpeas before blending to remove skins.
Add a clove of garlic or a tablespoon of tahini for extra depth of flavor.
Roast the beetroot instead of boiling for a richer, earthier taste.
Garnish with a drizzle of olive oil or a sprinkle of chili flakes for a spicy kick.

Storage

Store beetroot hummus in an airtight container in the refrigerator for up to 3 days. Stir before serving, and add a little yogurt or olive oil if it thickens. It’s best served chilled or at room temperature.

How to Serve

A white plate with a light blue rim holds a serving of bright purple beetroot mash topped with a thick swirl of white yogurt and sprinkled with green mint leaves. A silver spoon rests on top of the mash, spreading some of the yogurt, while two pieces of light brown bread sit on the side of the plate. The dish is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beetroot from the store?

Yes, pre-cooked beetroot can be used to save time. Simply peel and blend as directed, adjusting seasoning to taste.

Is beetroot hummus suitable for freezing?

Beetroot hummus can be frozen, but the texture may change slightly upon thawing. For best results, freeze in small portions and thaw overnight in the fridge.