Beetroot houmous

    1 hour 45 min

    Classic houmous made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

    72 people made this

    Serves: 8 

    • 225g dried chickpeas
    • 1 large onion, chopped
    • 450g beetroot
    • 7 tablespoons tahini
    • 3 cloves garlic, crushed
    • 4 tablespoons fresh lemon juice
    • 1 tablespoon ground cumin
    • 4 tablespoons extra virgin olive oil

    Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

    1. In a large bowl, cover chickpeas with cold water and soak overnight.
    2. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to the boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 250ml of cooking liquid. Allow to cool.
    3. Meanwhile, in a large saucepan, cover the unpeeled beetroot with water and bring to the boil over medium heat. Cook until tender; drain and allow beetroot to cool before removing the skins and chopping.
    4. Puree beetroot in a food processor; add the chickpeas, onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil to serve.


    If you're short of time, use tinned chickpeas.

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    Reviews in English (47)


    Altered ingredient amounts. Although this lovely bright pink houmous is tasty, it is TIME consuming. If you have the time it is worth it, but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserved liquid, in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy, so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon, while I have other things to do around the house while the beets are boiling.  -  15 Sep 2008


    Made it healthier. A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it, however, I will significantly cut the amount of cumin, as it overwhelms the flavour! It does make a lot, and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrots, cut peppers and cauliflower!  -  15 Sep 2008


    Took shortcuts. This was SO popular at work with some pitta and vegetables to dip in it. I used tinned chickpeas instead of soaking fresh (bad me!) but it still tasted GREAT! I did go ahead and boil them again with the onions, though. Terrific recipe!  -  15 Sep 2008