A vibrant pink beetroot hummus recipe made with raw beets, chickpea sprouts and a little fresh mint. Ready in 10 minutes.
This makes a perfect snack when served with chopped vegetables and is great for lunch in a wrap filled with green salad and a squeeze of fresh lemon.
What makes this recipe special?
This is such an easy raw beetroot hummus to make. It’s tastes earthy and savoury with some natural sweetness coming from the beetroot.
A light, fluffy and creamy texture.
Made with wholesome fresh ingredients including chickpea sprouts.
The recipe itself contains no oil. A drizzle of olive oil is added for presentation to serve, which is optional.
It’s a beautiful vibrant pink colour!
If you're curious about sprouting your own chickpeas, see my post “How to Sprout Chickpeas The Easy Way”.
- freshly sprouted chickpeas.
- raw beetroot.
- lemon juice.
- raw apple cider vinegar.
- fresh mint leaves.
Check the recipe card at the bottom of the page for exact ingredients and amounts.
1 - Add ingredients to your food processor.
2 - Blend until smooth.
Is it good for you?
Yes. This recipe uses a few fresh, natural ingredients and contains no oil. It's also gluten-free, dairy-free, and uses no additional sugars.
Hummus is widely regarded as healthy and is a good source of protein, fibre, vitamins and minerals including iron, zinc, magnesium, copper, fotale and phosphorus (source).
Although this version includes salt, you could try replacing it with a pinch of seaweed flakes or a little celery salt.
If you prefer to make this without using tahini, you could try using a nut butter instead, such as almond or cashew butter. Alternatively, leave out the tahini without replacing it and this will accentuate the flavour of the fresh beetroot.
Substitute sprouted chickpeas with cooked ones, if preferred.
Serve with freshly chopped vegetables as a beautiful appetiser, a light lunch or salad accompaniment.
Use as a spread in a wrap and topped with fresh salad leaves and chickpea sprouts or falafel.
Yes, this is easy to freeze. I seperate half into a small glass mason jar and top it with a thin layer of extra virgin olive oil before freezing. This helps to lock in its bright pink colour.
I typically freeze raw beetroot hummus for about a week, and then thaw it in the refrigerator the day before I want to use it. It keeps really well this way. Otherwise use it up from frozen within 2 months to enjoy it at its best.
More raw vegan dips to check out.
Raw beetroot hummus recipe
- Paring knife.
- Chopping board.
- Food processor with an s-blade.
- 1 bowl or dish for serving.
- 1 small-medium raw beetroot
- 1 clove garlic
- 1 cup (130g) sprouted chickpeas
- 1 heaped tablespoon tahini
- 1-2 tablespoons raw apple cider vinegar (to your taste.)
- 3-4 tablespoons water for blending.
- 6-8 fresh mint leaves.
- ½ teaspoon sea salt or himalayan salt.
- freshly ground black pepper to taste.
As a garnish (optional).
- A sprinkle of raw sesame seeds
- a few chopped mint leaves plus a drizzle of extra virgin olive oil.
- Place the mint leaves on top of one another and roll them up. Finely, slice with a knife and leave to one side. I like to stir the mint leaves through at the very end.
- Peel, then roughly chop the garlic and beetroot. Place into a food processor with the rest of the ingredients (omitting the mint) and blend until silky smooth. Keep an eye on the blending and if it looks a little dry, add another tablespoon of water.
- When it's ready, stir through the mint and do a taste test. Adjust the seasoning to your liking with salt and freshly ground black pepper.
- Using the spatula, empty the hummus onto a serving dish and sprinkle with sesame seeds, a little chopped mint, and a few drops of extra virgin olive oil.
I’m off for some tea.
Love raw food.