beetroot hummus

Quick and Easy Beetroot Hummus

Lately, I’m obsessed with colorful foods. Vibrant beetroots, pumpkins, purple cabbage, watermelon radishes, peas anything with the colors of the rainbow will brighten up my day.

Did you know that each color represents its unique vitamins and nutrients? There comes the saying: eat the rainbow!

Red, purple and blues serve as a powerful antioxidant in the body. They are for a healthy heart and memory function. Strawberries and beets, for example, are high in folic acids. Red paprika and mix berries are loaded with vitamin C.

Orange and yellow colors is packed with beta-carotene. This antioxidant is then converted in the body to vitamin A and maintains eye health (here comes the truth of eating carrots for better sight!) and healthy skin conditions.

Green is for leafy greens. Think kale, all kinds of lettuce, spinach, and in Indonesia we also have papaya leaves (Daun papaya), cassava leaves (Daun singkong), water spinach or mornig glory (kangkung).

My recommendation is that half of your plate should be covered with leafy greens and nonstarchy vegetables. Leafy greens are high in vitamin A, a great source of calcium (much better to absorb by your body compared to cow’s milk!)

When I saw these beautiful fresh organic beetroots I knew I had to do something with it. The list of benefits for beetroots are long. They can keep your blood pressure in check, help fight inflammation, improve your digestion health and have some anti-cancer properties too.

The beautiful combination of chickpeas hummus and beetroots gives it the intense magenta pink color. My mom’s signature dish is a potato salad in a Surinamese style where she adds beetroots to get that pink color. I mean have you ever seen a pink potato salad? It’s absolutely stunning!

This recipe calls for simple ingredients yet comforting paired with crunchy raw veggies. Or spread it over your favorite toast, flatbreads or add a dollop on your buddha bowl. Be creative!

Quick and Easy Beetroot Hummus

Serves: 1 cup


  • 1 can chickpeas, rinsed and drained
  • 1 clove garlic
  • 1 tbsp tahini (sesame paste)
  • 1 tbsp fresh lemon juice
  • 1 small cooked beetroot, diced
  • 1/2 tsp cumin powder
  • salt and pepper to taste
  • a splash of extra virgin olive oil (optional)


  1. Peel the beet and chop in small cubes and cook over high heat for 5 min. Remove cooking water or preserve for juices and smoothies.
  2. Place beets and everything except for the olive oil in a food processor and blend until smooth.
  3. Place in a serving bowl and serve pomegranate seeds, olive oil, olives, and flatbreads

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