Beetroot Hummus. . .

Beetroot Hummus. . .

A recipe suitable for vegans and vegetarians, rich in monounsaturated and polyunsaturated fat, which you can enjoy as a crispy lebanese whole wheat pie in the oven, with sticks of cucumber and carrot, dressing in salad or even as macaroni sauce.

την οποία μπορείτε να απολαύσετε ως ντιπ με τραγανή λιβανέζικη πίτα ολικής αλέσεως στο φούρνο,  με sticks από αγγουράκι και καρότο, ως dressing σε σαλάτα ή ακόμα και ως σάλτσα σε μακαρόνια.


  • 2 cups drained well-cooked chickpeas (keep the liquid)
  • ½ cup tahini
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 1 tsp crushed sea salt & pepper
  • Juice of 1 lemon, plus more as needed
  • 1 small beetroot (cooked)



  1. Rinse the chickpeas in cold water.
  2. Put the chickpeas, tahini, olive oil, garlic and lemon juice in a food processor.
  3. Add the beetroot into the food processor.
  4. Αdd salt and pepper.
  5. Add chickpea-cooking liquid (6-7 tablespoon) or water as needed to produce a smooth purée.
  6. Taste and adjust seasoning, adding more salt or lemon juice as needed


Dietitian’s Tip:

Although this dip is high in healthy fats, it is also enegy densed (high in calories). Don’t overdo it with the quantity.