I have a friend who is vegan and when she visits I usually have some kind of hummus and pita chips available for us to snack on. I bought a beetroot hummus from the store and it wasn’t that great. It was sweet and lacked spice. I’ve seen so many versions of this hummus and it’s so vibrant and beautiful that I decided to make my own. I used spices like sumac and cumin that reminded me of my travels to Turkey, and some chilli flakes to spice it up. The result was a delicious, flavourful, hummus that looked gorgeous and didn’t last long. we devoured the whole bowl.


5 from 2 votes
Course Appetizer, Snack
Servings 4


  • food processor


  • 1 can whole beetroot 398ml
  • 1 clove garlic large clove or 2 small
  • 1 can chickpeas 540ml, drained and rinsed
  • ½ 1/2 lemon juiced
  • 2 tbsp olive oil plus extra for drizzling
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sumac
  • ¼ tsp chili flakes


  • Put beets, garlic, and chickpeas into a food processor and blend. 
  • Add lemon juice, olive oil, tahini, cumin, salt, pepper, sumac, and chiliflakes and blend again until smooth.
  • Transfer to a bowl and drizzle with olive oil. Sprinkle with parsley, sesame seeds, and zaatar spice.
  • Serve with pita chips.


I used zaatar spice, sesame seeds and parsley for garnish. This is totally optional but is great for when you’re entertaining. 
What is sumac?
Sumac is a red berry native to the Middle East. It is dried and ground into a coarse powder. The spice adds tartness to dishes as it has a tangy lemony flavor.
This hummus is great made fresh but can keep in an airtight container in the fridge for a week. 
Serve with pitas and or veggies.