400 gr. dry peeled chickpeas
2 medium cooked beetroots
3 tablespoons tahini
2 cloves garlic
½ teaspoon salt
¼ teaspoon ground cumin
Zest and juice from 1 medium lemon
3 ice cubes


1.Soak chickpeas in plenty of cold water overnight (ideally for 12 hours).
2.Drain chickpeas and discard the soaking water.
3.Place the chickpeas in a colander and rinse well.
4.Place them in a large pan with enough cold water to cover them and bring to boil.
5. Remove the froth from the top with a spoon.
6. Drain chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to boil and cook to a medium temperature about an hour, until tender.
7.Drain chickpeas and allow to cool.
8.In a food processor or blender, mix chickpeas and garlic, and pulse until smooth.
9.Add ice cubes, lemon juice and zest, tahini and seasonings and keep mixing.
10.Add beetroot and blend again until smooth and creamy.
11.Taste and adjust the seasonings, adding more salt or lemon if needed.
12.Transfer to a bowl. Finish with a drizzling of olive oil and fresh coriander leaves on top.
13.Sprinkle with sesame, sumac or any of the ingredients below* you like.
14.Serve with pita bread, bread sticks or rusks.
15.Beetroot hummus will keep in the fridge, covered well, for 4-5 days.


  1. Adding a couple of ice cubes to the food processor when it’s just about done, gives it a silky churned -like an ice cream- texture.
  2. For serving*: Olive oil, sesame, caper,  chili pepper, fresh coriander or parsley, pine nuts, sumac.

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