Beet and Parsley Hummus by Crumb Fight
© 2012 Janine. All rights reserved.

Beet & Parsley Hummus

Growing up, we had hummus all the time. I guess that’s just what happens when you have Middle Eastern parents. It’s such a great thing to have in your fridge because you always find uses for it.

I’d never roasted beetroot until a couple of friends made it for dinner one night. Usually I just buy the canned goods, but the real deal is so much better! The best time to make this hummus is with leftover beetroot the day after a roast. That way you don’t have to have the oven going for an hour to roast just the one.

I found rainbow chickpeas at the supermarket so I used those for the recipe. I’d never even heard of them before, but they look awesome. If you are using normal chickpeas you will likely need to use less olive oil.

I will leave out all my cursing at the blender in the directions below, but feel free to insert as needed.

rainbow chickpeas



beet and parsley hummus 2


1 medium beetroot or 1 can of beetroot
1 can 540ml chickpeas – keep liquid
2 1/2 tablespoons tahini
3 tablespoons plain yoghurt
3 tablespoons olive oil
2 cloves garlic – minced
1 1/2 lemons
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped parsley


  1. If you are using real beetroot, preheat your oven to 400°F.  Clean beetroot and cut off the stalk. Wrap it in tinfoil with a tablespoon of water inside to help it steam. Place in the oven for 45 – 60 mins depending on the size. You want to be able to insert a knife into it quite easily.
  2. In a blender add your chickpeas, 4 tablespoons of the chickpea liquid, tahini, yoghurt, minced garlic, juice of one lemon, salt and pepper, and blend until pureed.  Pour hummus into a bowl.
  3. When the beetroot is ready, take it out of the oven, remove the tin foil and let it cool. When you can touch it without screaming, peel the skin off with your fingers or knife.
  4. Dice the beetroot very finely and stir it thoroughly into the hummus mixture.
  5. Unfortunately this hummus is not done yet. Cover the bowl with cling wrap and leave it in the fridge overnight. This will allow the beetroot color and flavor to develop.
  6. The next day, chop up parsley so it’s somewhere between fine and coarse, and add it to the hummus with the juice of half a lemon. Stir and serve. If the consistency is too thick for your liking, add in a tablespoon of yoghurt.

Such a beautiful colour!

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  1. Edna N Ramirez

    I am not in a position to view this web site properly on firefox I think there’s a problem.

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