Beetroot hummus with crisp pittas

Beetroot hummus with crisp pittas

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(11 ratings)

Prep: 10 mins Ready in about 10 mins


Serves 4 with leftovers

Think hummus means just chickpeas? Think again – you can make a gorgeous beetroot version

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal256
  • fat9g
  • saturates1g
  • carbs39g
  • sugars0g
  • fibre3g
  • protein8g
  • salt1.04g
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  • 175g cooked beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 400g can chickpeas
  • 1 garlic clove, crushed or chopped
  • handful of coriander
  • juice of 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 head red chicory



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 2 handfuls rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • handful olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 6-8 large pitta breads


  1. Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish.

  2. Divide the salad leaves between 6 plates. Spoon a little hummus onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish.

  3. Toast the pittas, cut into wedges and serve with the hummus.

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Comments, questions and tips

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15th Jan, 2016
Made this with fresh beetroots which I boiled slowly so that they became really concentrated in flavour. I think this is key to making this really tasty. There aren't a lot of ingredients to make sure you use good ones. I added the garlic, chickpeas and a generous handful of coriander leaves and stalks, the juice of one lemon and a glug of olive oil to the beetroot before blending with a stick blender, tasting and then deciding whether to add more lemon or oil. It didn't need any more of either so I'd suggest doing it this way, to taste, rather than putting all the lemon juice in at first. I sprinkled a bit of dukkah/za'atar over it to serve on a bed of rocket. Delicious. I'll be making this again and again.
27th Jan, 2015
I used vac-packed cooked beetroot. This was easy to make and tasty, albeit not outstanding. As others have said, consistency was rather sloppy - next time would probably add oil and lemon juice gradually rather than all at once. Colour was not rich like in the photo but more of a deep dusky pink!
19th Feb, 2011
This was tasty, but I only used 3tbsp of oil and it was still a bit sloppy so would be tempted to up the chickpea content next time.
9th May, 2010
This has gone down a storm with friends of all ages - I made it for a friend's party and her son was distraught when he got back from work next day and heard I taken what little was left home! He came round to retrieve it ... I had no chickpeas last time I made it but I did have a tub of hummus - it was different but still delicious.
9th May, 2010
I cheated and it came out beautifully. I followed the recipe but used one can of sliced beetroot rather than fresh, chucked in an additional teaspoon of cumin powder, some coriander powder (as well as fresh) and splashed in some water so I could cut down on the amount of olive oil. One minute in the food processor and tah-dah! Yummy.
16th Oct, 2009
Gorgeous! I added a bit of ground cumin and lime juice which just gave it a little edge. Served it with some oven baked tortilla wedges - all very good!
13th May, 2009
Are those beetroot cooked first or used raw? How do you cook a beetroot anyway?
13th Dec, 2008
Tasty but not outstanding. A great extra way to use up the veg box beetroot!!!
24th Apr, 2008
I wasn't 100% sure about this but my flatmate loved it. Was a very scary colour, but tasted ok.
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