JSHealth Beetroot Hummus

Hummus is such a diverse dip, plus so simple and quick to make your own! You can whip this up just before friends come to visit or make a batch on Sunday to enjoy as part of nourishing meals and snacks throughout the week. We love the flavour, colour and dose of antioxidants that the beetroot adds. Serve with seed crackers and veggie sticks… delicious!

Time to cook: 10

Makes: 2 ½ cups 


  • 1 400g tin chickpeas, rinsed & drained
  • 2 large (200g) pre-cooked beetroots
  • 2 tbsp hulled tahini
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp sea salt 

To serve:

  • 2 tbsp dukkah, optional 


Combine all of the ingredients in a high powered food processor or blender. Blend until smooth. 

Serve topped with a sprinkle of dukkah, if using. 

Keep stored in an airtight container or jar in the fridge for up to 4 days.