Beetroot hummus


Time: 40 min.

First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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  • 250 g beetroot
  • 1 can chickpeas
  • 1 tbsp tahin
  • 4 tbsp olive oil
  • 4 tbsp water
  • 3-4 cloves of garlic
  • Juice from ½ a lemon
  • 1 tsp cayenne pepper
  • 2 tsp salt


  • Turn on the oven on 200°C.
  • Peel the beetroot and cut it into chunks. Place them on a baking sheet and put it in the oven for 30-35 min. 
  • While the beetroot is in the oven, it’s time to make the base of the hummus. Put the remaining ingredients in a foodprocessor and blend it all together for 5 min.
  • After the 30-35 min. have passed the beetroot should be done. Take it out of the oven and put it in the foodprocessor and let it blend with the hummus base for 5 min.
  • Serve your beetroot hummus with wraps, buddha bowls or as a dip for cucumber and carrot snacks.

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