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Pink beetroot hummus.

Raw beetroot hummus recipe

Juliette | Flourishing Kitchen
A vibrant pink raw beetroot hummus made with beetroot, sprouted chickpeas and sprinkled with fresh mint leaves. Deliciously wholesome. Perfect with wraps, salads and more.
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine Mediterranean
Servings 6


  • Paring knife.
  • Chopping board.
  • Food processor with an s-blade.
  • Spatula.
  • 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.


Pause the mixing intermittently while blending, and using a spatula, scrape the mixture from the side of the mixing bowl back into the middle. Continue to blend until smooth.
To store, keep covered in the refrigerator and use with 2-3 days.
Keyword beetroot hummus recipe, chickpea sprouts, sprouted hummus recipe
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