Beetroot hummus

I love mezze, antipasti, tapas… Everything that relates to aperitif! Who never ate so many appetizers, to the point of not being hungry any more at the moment of having their main course? In my opinion, appetizers are much more interesting and appetizing than main courses: they usually have beautiful colors, are presented in the form of pretty bites and have an intense flavor. Besides an assortment of pintxos, you will admit that a stew looks boring, no mattzer as good it can be!

It is for this reason that when I invite people at home, I put the emphasis on  apetizers and generally only make a very simple main course with a nice green salad. After making my firends try this hummus and receiving many requests for the recipe, I finally decided to publish it. With its beautiful bright color, it will necessarily be a hit during your parties and picnics!


Let’s talk about the color of beetroot. It is given by betalaines, which have proved to be powerful antioxidants in vitro, and which also possess anti-inflammatory, anti-tumor and protective properties for the liver. Beetroot is also rich in copper, iron, magnesium, manganese and vitamins K, B2 and B9.

Traditional hummus recipe is made with chickpeas. It is absolutely delicious and is among my favorite dishes, but has a notable disadvantage: chickpeas require a night of soaking and two long hours of cooking. Impossible to make a hummus spontaneously, on a whim, unless you use canned chickpeas, which I prefer to avoid: dry chickpeas keep very well, there is no reason to buy canned ones, apart from the convenient aspect of not having to soak and cook them.

To solve this problem, I regularly substutute chickpeas with red lemtils, one of the few legumes that do not require soaking nor long cooking. You will not see a big difference from the taste point of view, and what a time saver! 15 minutes of cooking will ber be more than enough.

Lentils are nutritionally interesting because they contain plenty of phosphorus, iron, manganese, copper, zinc and vitamins B1 and B9 (folate). Studies have linked regular consumption of legumes with benefits such as improved diabetes control, reduced risk of cardiovascular disease, and reduced risk of colorectal cancer. The dietary guidelines published by the American Office of Disease Prevention and Health Promotion (ODPHO) recommend to have three servings per week.

I am sure you got it: beetroot and lentil hummus is not only beautiful and delicious, it is also excellent for your health! Who said people only have junk at the aperitif? This hummus is excellent with vegetable sticks, in homemade wraps or served on roasted sweet potatoes.


Serves 4

  • 100 gr red lentils
  • 200 gr cooked beetroot
  • 50 cl olive oil
  • Juice of 1/2 lemon
  • 1 cc salt
  • 1/2 cc cumin


  1. Rinse the lentils until the water is clear, drain.
  2. In a saucepan, bring to a boil 0.5 liters of water.
  3. Add the lentils. Cook for 15 minutes. Drain and discard the water.
  4. Allow the he lentils to drain for 10 minutes. Do not skip this step, otherwise you hummus woll be too liquid!
  5. Peel beetroot and cut into coarse chunks.
  6. Mix all the ingredients, until a homogeneous and creamy texture is obtained.
    Adjust seasoning if necessary.
  7. Pour in a bowl and decorate with a drizzle of olive oil.

What would you think about a squash hummus?

Bpn appetit and see you soon!


5 Comments Add yours

    1. Eleonora says:

      Thank you lovely!


  1. Lovely, and, no doubt, delicious!

    Liked by 1 person

    1. Eleonora says:

      Thank you so much Dolly 🙂

      Liked by 1 person

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