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Beetroot Hummus With Chopped Cilantro, Feta Cheese, Walnuts
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5 from 1 vote

Beetroot Hummus

Beetroot Hummus is a vegan, gluten-free Mediterranean dip recipe. Learn how to make vegan beetroot dip in a few simple steps.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Servings: 2 Cups
Calories: 370kcal
Author: Hina Gujral


  • Food Processor
  • Steamer


  • 1 Cup canned or pre-cooked chickpeas
  • 1 beetroot
  • 4 garlic cloves
  • Salt to taste
  • ¼ Cup extra virgin olive oil
  • Juice of a half lemon

Ingredients For Garnish:

  • 1 teaspoon za'tar spice mix (optional)
  • 1 teaspoon chopped parsley
  • 1 tablespoon chopped walnuts
  • 1 tablespoon feta cheese (optional)


Prep Work For Hummus:

  • If you are not using canned chickpeas, then wash, and soak dry chickpeas for 5 - 6 hours.
  • Next, boil chickpeas. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP. Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
  • Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
  • Transfer the cooked chickpeas in a metal colander. Discard the skin of the boiled chickpeas. Allow them to cook completely. Reserve 1 Cup boiled chickpea water. We will need it later for blending hummus.
  • To steam beetroot, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Allow to cool down completely.

How To Make Hummus:

  • Add all the ingredients in a food processor except 1 Cup reserved boiled chickpea water.
  • Blend the ingredients to a smooth consistency using the reserved boiled chickpea water. Add it in small batches to get the desired creaminess and consistency of the hummus.

How To Serve Hummus:

  • Transfer the hummus to a bowl. Garnish it with chopped walnut, parsley, feta cheese, and za'tar spice mix. Keep in the fridge to chill.
  • Serve beetroot hummus cold or at room temperature with pita bread, crips, or falafel.


  • You can use canned chickpeas to make the hummus. 
  • Beetroot can be roasted or steamed for making hummus. 
  • You can make beet hummus a day or 2 - 3 hours before serving. Store it in the fridge until serving time. 
  • Make sure all the ingredients are at room temperature and not hot while making the hummus. 


Serving: 1Cup | Calories: 370kcal | Carbohydrates: 18g | Protein: 6g | Fat: 32g | Saturated Fat: 4g | Sodium: 262mg | Potassium: 297mg | Fiber: 5g | Sugar: 3g | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg