Beetroot Hummus

Beetroot Hummus

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Martha Carabott

Are you a hummus kind of person? Then this beetroot hummus is just what you need.


100 pieces of Saltí
500 g red beet
450 g chickpeas
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 clove of garlic, finely chopped
a little bit of water


  • Cover the beetroots with an aluminium foil and bake in the oven for approx. 1-2 hours at 200°C.
  • Once cooked, remove the skin and cut into small cubes.
  • Combine all the ingredients in a bowl and mix in a food processor until smooth. Add water to improve consistency.
  • Serve in a small bowl or as topping on Saltí crackers.
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