Side dishes
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Smoky Beetroot Hummus / Freaky Magenta Colour


Yes, I am becoming quickly addicted to different versions of hummus. And yes, I like making colourful food, using the actual bright colours of the ingredients themselves.

This recipe is originally from the food blog “The Year in Food”. I was amazed by the colour of the hummus and wanted to try and see if it really would get this colour. And yes, it did!!


The original recipe calls for dill as decoration, however, even though with its green colour dill makes an incredible combination, I did not use it all. I will never stop talking about how much I hate dill!




This recipe was the first one that I used all my new kitchen equipments: my new food processor and my new blender!! Naturally, because of the beetroot, I had to clean a lot of red coloured dishes. But I got it all cleaned up.




The smoky flavour comes from the smoked paprika and from now on, it will be a regular and popular ingredient in my kitchen! The final addition of pistachios was a great idea, but next time I will roast the pistachios before putting on the hummus.


Enjoy this yummy hummus with some fresh, crispy baguettes!


(serves 6)
3 medium sized beetroots
1 can / 400 gr. chickpeas
Juice from 1 lemon
1 tbsp / 30 ml tahini
2 garlic cloves
1/2 tsp / 2.5 ml salt
1/2 tsp / 2.5 ml smoked paprika
1/4 tsp / 1.25 ml chili pepper
Olive oil (optional, to thin it up if needed, see step 4)


To serve:
Pistachios (preferably roasted)
A drizzle of olive oil





1. Preheat the oven to 180C.


2. Wash the beetroots. Put them on an oven tray with baking sheet. Make a few holes on each using a fork. Put in the oven in medium rack, and roast until tender, about 40-50 minutes. You may need to turn them around mid-way on the tray while they’re still inside the oven.




3. Once roasted enough, take them out of the oven and let them cool. Peel and chop into small cubes.




4. In a food processor, put: chickpeas, lemon juice, tahini, crushed garlic cloves, salt, smoked paprika, chili pepper and chopped beetroots. Process them until smooth (or if you prefer, you can leave it a bit chunky to add more texture). While doing so, if you want to, you can use 1 tbsp olive oil (or more) to thin the mixture up. I used it.


















5. Serve with roasted pistachios that are chopped coarsely, a drizzle of olive oil, and herbs of your choice.




  1. Pingback: Gluten Free Thursday: Pomegranate Hummus And An Open Sandwich Idea | My Dear Kitchen in Helsinki

  2. Pingback: Gluten Free Thursday – A Mezze Plate: Coconut Flatbread, Quinoa Tabbouleh, Avocado Tzatziki and Basic Hummus | My Dear Kitchen in Helsinki

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