The first time I created beetroot hummus, I was skeptical. Could this vibrant purple creation really deliver the same satisfying experience as traditional chickpea hummus? One bite later, I was converted. What began as a colorful experiment during my time at a Mediterranean fusion restaurant in Barcelona became one of my signature appetizers. This Middle Eastern-inspired dip with a French twist combines earthy sweetness with creamy richness – and those stunning jewel tones make it as Instagram-worthy as it is delicious.
The Story
While classic hummus has ancient Middle Eastern roots, beetroot hummus represents modern culinary evolution at its finest. The French adaptation emerged in the early 2000s, bringing together traditional Mediterranean ingredients with France’s love for root vegetables. What makes this dish special isn’t just its show-stopping color, but how it transforms humble ingredients into something extraordinary. The earthy sweetness of beets perfectly balances the nutty tahini and bright lemon – a harmony of flavors that feels both familiar and exciting.
Ingredients Spotlight
For the beetroot hummus:
- 1 can (15oz/400g) chickpeas, rinsed and drained
- 1 medium beetroot (7oz/200g), cooked and cubed
- 1 garlic clove, halved with germ removed
- 3 tablespoons extra virgin olive oil (plus extra for drizzling)
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons tahini (sesame paste)
- 1 teaspoon ground cumin
- 1 teaspoon sesame oil (optional)
- Salt and freshly ground black pepper to taste
- Sesame seeds for garnish
For homemade crackers:
- 1½ cups (7oz/200g) whole wheat flour
- 4 tablespoons olive oil
- 1 teaspoon fine salt
- 6-8 tablespoons warm water
- 1 teaspoon sesame seeds
- 1 teaspoon herbs de Provence (optional)
Step-by-Step Guide
For the beetroot hummus:
- In a food processor, combine chickpeas, beetroot chunks, and garlic. Pulse until roughly chopped (about 30 seconds).
- Add olive oil, lemon juice, tahini, cumin, and sesame oil if using. Process until smooth (2-3 minutes).
- If the mixture seems too thick, add 1-2 tablespoons of cold water or reserved chickpea liquid.
- Season with salt and pepper to taste, adjusting lemon juice for acidity if needed.
- Transfer to a container and refrigerate for at least 1 hour before serving.
For the homemade crackers:
- Preheat your oven to 350°F/180°C and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour and salt.
- Gradually add olive oil and warm water, mixing until a cohesive dough forms.
- Knead briefly until smooth (about 2 minutes).
- Roll the dough very thin (about ⅛ inch/3mm) directly onto the parchment paper.
- Sprinkle with sesame seeds and herbs, then lightly press them into the dough.
- Score into squares or rectangles with a knife or pizza cutter.
- Bake for 15-20 minutes until golden brown and crisp.
- Allow to cool completely before breaking along score lines.
Expert Techniques
For the silkiest hummus texture, patience is key. Let your food processor run for a full 2-3 minutes – it makes all the difference. Pre-peeled vacuum-packed beets save time and prevent stained hands, but if using fresh beets, roast them wrapped in foil at 400°F/200°C for 45-60 minutes until tender for the deepest flavor.
Chef’s Note: For an even more luxurious texture, remove the chickpea skins before processing. It’s a bit tedious (about 5 extra minutes) but creates an extraordinarily velvety result that rivals any restaurant version.
When making crackers, the thinner your dough, the crispier the result. Don’t rush the baking – those extra few minutes develop complex flavors through caramelization. Watch closely after the 15-minute mark to prevent burning.
Presentation & Pairing Ideas
Serve the hummus in a shallow bowl with a dramatic swirl made with the back of a spoon. Create a small well in the center and fill it with extra virgin olive oil. Sprinkle with sesame seeds, a pinch of cumin, and a few small beetroot cubes for visual impact.
This vibrant hummus pairs beautifully with crisp white wines like Sauvignon Blanc or a light rosé from Provence. For a complete spread, add citrus-infused treats and a selection of savory French classics to create a memorable mezze platter.
For a seasonal summer variation, add 2 ounces (50g) of fresh raspberries to soften the earthy beetroot flavor. In winter, try roasting the garlic along with the beets for a deeper, more complex profile that pairs wonderfully with a silky dessert to finish your meal.
Remember, this recipe is a template for your own creativity. Once you master the basic technique, experiment with different spices like za’atar or smoked paprika, or try golden beets for a sunshine-yellow variation that’s equally stunning next to a classic French pastry or brioche creation. The kitchen is your canvas – paint it with beautiful, delicious colors! 🌈