Ayurvedic Beet Hummus

Ayurvedic Beet Hummus

Beets are very healthy. They contain many vitamins and minerals and are rich in antioxidants. This reddish, radiant beet hummus gives you an easy way to incorporate beets into your diet.


  • 300 g cooked chickpeas
  • 100 ml olive oil
  • 100 g tahin
  • 2 medium-sized beets
  • 2 chopped garlic cloves
  • 1 small lemon
  • ½ tsp cumin powder
  • ½ tsp cilantro powder
  • Pinch of paprika
  • Pinch of black pepper, freshly ground
  • Salt (according to taste)


Wash, peel and dice the beets. Place in a saucepan and cover with water. Cover and simmer for 30 to 40 minutes over medium heat until tender.

Drain the turnips and let cool. Store a little of the liquid to use later.

Now put all the ingredients in a food processor and puree. In order to obtain the desired consistency, slowly add the liquid you put aside to thin it out.

Put the finished hummus in a bowl, drizzle with olive oil and enjoy. The hummus can be kept in a sealed container in the refrigerator for up to 3 days.