Hummus with Beetroot

I discovered hummus more than 5 years ago: my soulmate’s parents were travelling to Israel and brought hummus as a treat from abroad. This was something really special! However it was just a start of my hummus-journey! I tried many types so far, and I never miss a chance to try a new version.

Besides special ingredients that may make hummus so different, you can also notice, that in different cultures there are different traditions to serve it. When we travelled to Budapest we had lunch in Jewish tradition: bowl of hummus with different toppings (grilled eggplants, bell peppers, salad, pickles…). In Cyprus hummus is usually served as a dip. You can also find many recipes on You Tube, how you can make hummus in different colours. This time I am sharing with you recipe of thick red hummus, served in Jewish tradition with different toppings and pitta bread!


Chickpea (cooked) 700g.
Aquafaba 400 ml.
Tahini paste 3-4 tbsp.
Lemon juice 2 tbsp.
Beetroot 0,5 (medium)
Garlic 3-4 cloves
Salt (opt/to taste)

How to make red Hummus

Step 1. You need to soak your chickpeas over night (this way you will spend less cooking time). I recommend to use dry chickpeas and cook them at home. Usually I soke whole package of chickpeas (1 kg) and freeze remaining amounts. It is a wonderful prep: chickpeas don’t stick together and you can easily unfreeze a portion you need in warm water and add it to your salad (for example). However, you can also use canned chickpeas. In this case you will need less aquafaba.

Step 2. Chop garlic and beetroot and combine all ingredients in blender: place chickpeas in the container first and then add aquafaba so it will slightly cover the surface of chickpeas (about 400 ml). Aquafaba is a liquid that remains after boiling chickpeas (or the liquid you see in the can of chickpeas). Depending on quality of chickpeas you have you will need more or less liquid. Sometimes chickpeas are naturally dry, but sometimes it is easy to overcook them, and they become too wet (like in canned chickpeas).  
Add juice of half of a lemon (approx. 2 tbsp), 2 hipped to maximum table spoons of tahini paste (I have a video-recipe how to make tahini paste), chopped beetroot and garlic.

Step 3. Blend all ingredients until smooth consistency. Add more of liquid if you like smoother texture.

Step 4. Serve hummus as you like. I recommend you to try it as a main course topped with slightly fried vegetables (or grilled), fresh vegetables and home-made pitta bread.

Do you like this recipe?

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Have a nice day!

Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

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