Beetroot & Bean Hummus

beetroot hummusHummus is such a versatile dish to make.  I love it with biscuits, bread, salads, veggies stick and one of my favourites is smothered on top of a roast sweet potato with a dollop of sour cream on top.  Adding beetroot gives it a sweeter flavour and, of course, the colour is amazing.

When I looked in the freezer, I had no chickpeas, but I did have lots of Madagascan Lima beans, so decided to give it a try.  It’s my new favourite.  The creaminess of the beans is so much nicer with beetroot and I always have loads of beans.

I added the black garlic to give it a bit of oomph, which was probably the best idea I had all week.  Substituting with chopped garlic isn’t going to give you the same flavour, so try and get the black one.  Actually it isn’t a garlic clove that is black, it is a fermented garlic that has an amazing taste.

Is this a real hummus?  Nope. But it does have Tahini, and I don’t know what else to call it!

Beetroot & Bean Hummus

Ok, I know hummus is chickpeas, but I have so many cooked beans, and guess what? It works. Actually I really liked the creaminess of the beans with the beetroot but it was definitely missing something. I scratched around in the fridge looking for inspiration, and found some black garlic. Oh wow - that was the missing ingredient. It takes this dish from ordinary to exceptional.
I cook my own beans but you could use canned ones. Just rinse them well and discard the liquid.
Course Appetizer
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword beans, Beetroot, hummus
Prep Time 10 minutes


  • 1 cup Lima beans, cooked Butter beans would also work
  • 1 cup Beetroot, cooked
  • 1 tsp Tahini
  • 2 Tbsp Parsley, fresh
  • 2 tsp Black garlic
  • 1/2 cup Olive oil
  • 1/2 tsp Ground black pepper
  • 1/2 tsp Salt


  • Combine all of the ingredients in a blender or food processor
  • Blend until very smooth and creamy. Add a little more olive oil if it gets stuck and won't blend
  • Add more salt and pepper if required
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