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Mary Berry Beetroot Hummus

Mary Berry Beetroot Hummus - recipe card
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This vibrant beetroot hummus combines the earthy sweetness of roasted beets with creamy chickpeas and nutty tahini, finished with a bright squeeze of lemon. The result is a silky, deeply colored dip that’s perfect as a snack or starter, with a flavor that’s both familiar and elevated.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup tahini, well stirred
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 1 cup cooked beetroot (about 1 medium beet, roasted or boiled, peeled and chopped)
  • 2–3 tablespoons water, as needed for consistency

Instructions

  1. If using fresh beetroot, preheat oven to 400°F (200°C) and roast the beet wrapped in foil for 40-50 minutes until tender when pierced with a knife. Allow to cool, then peel and chop. Alternatively, use pre-cooked vacuum-packed beetroot for speed.
  2. Drain and rinse the chickpeas thoroughly. For an extra-smooth hummus, rub the chickpeas between a clean kitchen towel to remove the skins — this step is optional but yields a silkier texture.
  3. In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic, cumin, and fine sea salt. Pulse a few times to break up the chickpeas, then process for about 30 seconds until the mixture is coarsely ground.
  4. With the motor running, slowly drizzle in the extra-virgin olive oil and 2 tablespoons of water. Continue processing for 1-2 minutes, scraping down the sides of the bowl as needed, until the hummus is smooth and creamy. The stream of oil helps emulsify the tahini and chickpeas for a velvety finish.
  5. Add the chopped cooked beetroot to the food processor. Process again for another 30-45 seconds until the beetroot is fully incorporated and the hummus turns a deep magenta color. Scrape down the sides to ensure even blending.
  6. Taste the hummus and adjust seasoning as needed: add more salt for savoriness, more lemon juice for brightness, or a bit more water (1 tablespoon at a time) to thin the consistency to your liking. The texture should be soft and spreadable but not runny.
  7. Transfer the beetroot hummus to a serving bowl. Use the back of a spoon to create a gentle swirl on top, then drizzle with a little extra olive oil and sprinkle with paprika or sumac for garnish if desired.
  8. Serve immediately at room temperature with warm pita bread, crunchy crudités, or crackers. The hummus can also be made ahead and chilled — allow it to come to room temperature before serving for the best flavor.

Notes

Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months; thaw overnight in the fridge and stir well before serving. This hummus is best served chilled or at room temperature; no reheating is needed. If making with fresh beetroot, the roasting time adds 40-50 minutes to the total prep.

Nutrition

Keywords: Mary Berry beetroot hummus, beet hummus recipe, beetroot hummus, healthy snack, vegan dip, beetroot recipes, easy appetizer, chickpea dip, tahini dip, vibrant dip

Find it online: https://maryberrycooks.co.uk/mary-berry-beetroot-hummus-recipe/