Beetroot Hummus

This is a deliciously sweet and earthy beetroot hummus recipe that you can make in 10 minutes!


an image of beetroot hummus

Beetroot Hummus

This beetroot hummus is the perfect combination of sweet, tangy, and earthy deliciousness. It’s also BEAUTIFUL to look at, and it can be made in less than 10 minutes! I use pickled beets, so there’s no hassle of having to peel or cook beetroot. A quick and easy recipe for creamy, delicious hummus!


Here’s what you will need to make beetroot hummus:

  • chickpeas + aquafaba (chickpea water)
  • pickled beetroot
  • extra virgin olive oil
  • lemon juice
  • tahini
  • garlic
  • ground cumin
  • salt

Ingredient Notes

I use canned Chickpeas. Aquafaba is the liquid from the can, so be sure to save 2 tbsp of the liquid. If you want to cook chickpeas from scratch, this is what you need to do:

  1. Boil chickpeas in a saucepan for about 20 minutes, or until the chickpeas are soft and their skins are falling off. (Save 2 tbsp of boiling water)
  2. Use a strainer to drain the chickpeas and run cool water over them for about 15 seconds.

For those in Japan: I usually buy Tahini from Kaldi Coffee Farm or on Amazon. There’s also a very similar product sold at most supermarkets. It’s a type of sesame paste called ねりごま Neri-goma, and it’s a great substitution for tahini.

As for Pickled Beets, I buy them from either IKEA or Kaldi.

How to make Beetroot Hummus

It is very simple: add everything to a food processor and blend!

To serve, here are some of my favorite garnishes:

  • Drizzle of olive oil
  • Sprinkle of paprika
  • Seeds, such as sesame seeds or hemp seeds
  • Chopped fresh herbs, especially parsley or basil

Storing Hummus

Store leftover hummus in an airtight container. It keeps well in the fridge for up to 1 week.

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

an image of beetroot hummus
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Beetroot Hummus

This is a deliciously sweet and earthy beetroot hummus recipe, made with pickled beets.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Middle Eastern
Keyword: beetroot, beetroot hummus, hummus
Servings: 4 people


  • 1 14oz can chickpeas drained
  • 1/2 cup pickled beetroot
  • 2 tbsp aquafaba liquid from chickpea can
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 4 tbsp tahini
  • 1~2 cloves garlic minced
  • 1/2 tsp ground cumin
  • salt to taste


  • Add all ingredients in a food processor and blend until smooth. Scrape down the sides of bowl as necessary.
  • Add more aquafaba if the consistency is too thick.
  • Serve with your favorite veggies, pita bread, or as a spread. Enjoy!



Prep Time10 minutes
Total Time10 minutes
Servings: 4


  • ひよこ豆の缶詰 1個(250g) 
  • ビーツ酢漬け 1/2カップ
  • アクアファバ(ひよこ豆缶の汁) 大さじ2
  • エキストラバージンオリーブオイル 大さじ1
  • レモン汁 大さじ2
  • タヒニ(白ねりゴマ) 大さじ4
  • ニンニク 1~2片
  • クミン 小さじ1/2
  • 塩 お好みで


  • 材料を全てフードプロセッサーに入れて混ぜる。ペースト状になるまで攪拌する。
  • お好みの野菜やピタパンと、もしくはパンに塗るスプレッドとしてお召し上がりください。

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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