Beetroot Houmous recipe

Preparation Time: 20 minutes

Beetroot houmous is a fantastic way to use fresh beetroot. In this recipe, beets, chickpeas, lemon juice, garlic and salt and pepper combine to create a lovely creamy houmous perfect for smearing onto ciabatta.


  • 500g beetroot
  • 2 x 400g tins of chickpeas
  • Juice of 1 1/2 lemons
  • 2 garlic cloves
  • Pinch of cumin
  • Salt and pepper


  1. Peel and dice the beetroots. Peel the garlic cloves.

  2. Rinse the chickpeas under cold running water in a colander. Put the beetroot, lemon juice and chickpeas into a blender and whiz until smooth and creamy. Add the garlic and whiz again until smooth.

  3. Spoon the houmous into a bowl. Season with cumin, salt and pepper. Taste and add more seasoning, garlic or lemon juice as required.

If you're not a garlic fan, omit it and add more cumin to the houmous instead. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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