My Favorite Beetroot Hummus Recipe

The Story Behind This Recipe

A few years ago, while living in Thailand, I was chatting with my yoga teacher George about his vegan diet.

George was a young, fit man who, besides teaching yoga daily, also went to the gym and led various fitness workshops during the day. I was curious how he made sure he got enough protein and other nutrients in his diet to sustain all that.

I asked him what he typically ate, and he started listing different meals and ingredients he enjoyed. Then he casually mentioned black bean hummus.

"Black bean hummus?" I asked. I'd never heard of anyone using black beans instead of chickpeas for hummus.

"Oh yeah, yeah, it's the best," he said. "You gotta have it. It's so good."

I asked where I could get it from, and he replied, "Oh, you don't. You just make it yourself. It's super easy."

Naturally, I had to try it.

Years later, I still make my own version regularly. Over time, I've added beetroot, tweaked a few ingredients, and made it my own. Today, it's one of my favorite healthy snacks. I eat it all the time, and yet somehow never get tired of it.

Why You'll Love This Recipe

• Takes about 5 minutes to make
•  Can be made using ready-made, store-bought ingredients (so, no effort!)
• Great for meal prep and batch making (it keeps well in the fridge for 4–5 days)
• Healthy, nutritious, and rich in protein and fiber
• Super versatile: works as a snack, spread, dip, or lunch addition
• Friends love it too, making it a great thing to have ready when someone drops by

In my previous article, How to Make Healthy Eating Feel Easy, I shared that one of the real secrets to consistency is keeping healthy eating quick and easy, and making sure healthy options are readily available when hunger strikes.

This recipe does exactly that. It takes minutes to make, stores well in the fridge for several days, and is always there waiting for you when you need a quick snack, lunch addition, or something nourishing to enjoy.

The Recipe

Using black beans instead of the more traditional chickpeas makes the hummus extra creamy and a little higher in protein, while their more neutral flavor lets the beetroot and cumin really shine.

I also use sesame oil instead of tahini and olive oil. I personally find it softer, smoother, and lighter in both taste and consistency.

For convenience, I usually buy ready-made organic black beans and steamed beetroot from the store. It makes this recipe incredibly quick and easy, which means I actually keep making it regularly.

Ingredients

• 200 g black beans (1 can/package, drained)
• 200–250 g steamed beetroot
• 1–2 tsp ground cumin
• 25 ml sesame oil
• 1 tbsp lemon juice
• salt and pepper 

Makes approximately 4 servings.

Instructions

1. Rinse the black beans and add all ingredients to a food processor.
2. Blend until smooth and creamy.
3. Taste and adjust the salt, cumin, and lemon juice if needed.
4. The hummus actually gets even better after sitting in the fridge for a while. Store it in an airtight container and enjoy it within 4–5 days.

Nutrition Facts* 

Serving size: 100 g

• Calories: ~120 kcal
• Protein: ~4–5 g
• Carbohydrates: ~12 g
• Fiber: ~4–5 g
• Fat: ~6 g

*Values are approximate and may vary slightly depending on the ingredients used.

A Few Tips

The cumin is key here, don’t skip it. It gives the whole thing that little extra warmth and depth. 

The lemon juice adds freshness, but go easy on it at first or it can become too sour. You can always add more later.

The more beetroot you add, the juicier it becomes, but too much can make it watery, so experiment and see what texture you prefer.

Why These Ingredients Are Great

One of the things I love most about this recipe is that it’s not only tasty, but also genuinely nourishing.

Beetroot is rich in fiber, folate, potassium, iron, vitamin C, and antioxidants. Black beans add plant protein, fiber, magnesium, and iron, making the hummus more filling and satisfying.

Cumin gives the hummus its warm, earthy flavor and contains antioxidants and iron, while sesame oil adds healthy fats and gives the hummus its soft, smooth texture.

Simple ingredients, but together they work so well.

Serving Ideas

I personally love it with rice cakes or cucumber slices, but it also goes really well in wraps, buddha bowls, sandwiches, on sourdough toast, or simply as part of a snack platter alongside fresh or roasted veggies.

It’s one of those really versatile recipes you can add to almost anything, which also makes healthy eating feel a lot easier and more effortless.

Final Thoughts 

I love recipes like this because they make healthy eating feel easy. They're quick, delicious, and require very little effort, which is exactly the kind of healthy eating that lasts.

For me, the best healthy recipes aren't necessarily the most impressive ones, but the ones I genuinely enjoy and keep making over and over again. 

This beetroot hummus is definitely one of those. 

Enjoy!