Recipe: Raw Vegan Beetroot Hummus

Classic (sprouted) Chickpea Hummus is one of my staples, too good not to eat pretty much every week, with veggies or spread on crackers and raw bread or in a wrap.

This version though is even better, because: color! And a fine beetroot sweetness complimenting the sesame flavour.


2 beetroots, peeled
2 cups chickpeas, soaked + sprouted / or soaked + cooked / or canned
1 lemon, juice of
3 cloves of garlic
3 TBSP cold pressed olive oil
2 TBSP tahini
1/2 tsp cumin
1/2 tsp black pepper / to taste
1/4 tsp sea salt / to taste

How to make raw beetroot hummus:

Roughly chop the beetroot and puree in a high speed blender or food processor.

Peel garlic, and add it together with all other ingredients to the puree.

Blend until smooth.

To taste: add an extra dash of olive oil and spices.

Store refrigerated for up to 4 days.


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


Leave a Reply

Your email address will not be published. Required fields are marked *