# Beetroot Hummus

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A vibrant pink dip made from boiled beetroot blended with chickpeas, tahini and horseradish.

Servings: 1 · Prep 10 min · Cook 30 min · Starters

Vegan

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Beetroot Hummus](https://image.fridge.menu/adaptations/x7bqihcz/11f7ade92a445a61696a687a79b32fb6857411ad59efeb6d83edf07f3f53613c.jpg)

## Ingredients

- 200 g [Beetroot](https://fridge.menu/en/i/beet)
- 1 can [Chickpeas](https://fridge.menu/en/i/chickpeas) — rinsed and drained
- 1 tbsp [Tahini](https://fridge.menu/en/i/tahini)
- 10 g [Horseradish](https://fridge.menu/en/i/horseradish) — finely grated
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon)
- 2 tbsp [Lemon Juice](https://fridge.menu/en/i/lemon-juice)
- 2 clove [Garlic](https://fridge.menu/en/i/garlic)
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin)
- 2 tbsp [Olive Oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Black Pepper](https://fridge.menu/en/i/black-pepper)

## Steps

1. Scrub the beetroot clean and boil in their skins for 30 minutes. (30 min)
2. Rinse the beetroot under cold water.
3. Let them cool slightly, peel and cut into smaller pieces. (10 min)
4. Blend the beetroot, chickpeas, tahini, lemon juice, garlic, cumin and horseradish in a blender until creamy. (3 min)
5. Season with lemon juice, salt and pepper, and add a little olive oil if needed for the right consistency. (2 min)

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/beet-hummus-x7bqihcz

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