Beetroot Hummus with Cumin


Traditional hummus is made with just chickpeas, tahini (easy to make yourself too), olive oil, lemon juice, garlic and salt. This variation is adapted from Gordon Ramsay’s recipe in Ultimate Home Cooking, and makes for an appetizing addition to a platter. The colour is just beautiful and the freshly ground cumin and beet are delicious.


  • 1 tsp cumin
  • 1 can chickpeas(drained)
  • 250 gram cooked beetroot
  • 1 tbsp tahini paste 
  • 1 garlic clove
  • ¼ C lemon juice
  • 1-2 tbsp olive oil
  • Sea salt and freshly ground black pepper to taste


    Toast a teaspoon of cumin in a dry pan, and grind with a pestle & mortar. Drain and rinse the chickpeas, and add to the OmniBlend jug (the 1.5ltr with narrow base or 2ltr jug works best for this kind of recipes). Add the cooked beetroot, and all other ingredients, and start blending on low, increasing to medium. Use the tamper through the lid to push the ingredients into the blades. Add salt & pepper to taste. Serve with toasted pita bread. Enjoy!

    Love hummus? Try our Roasted Cauliflower & Macadamia Hummus or the Banting-friendly Green Hummus for variation.

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