Naual Hansen

-- --



Hummus with beetroot & vegetables

   This traditional oriental arabic chickpea dish is usually consumed for breakfast as a spread or a dip with flatbread, flatbread chips and raw vegetables. Over time the classic taste of hummus got many different variations in taste and colours, e.g. red hummus blended with ajvar and chilli, green hummus mixed vegetables such as green peppers or peas, blended with mays or cooked carrots, and many others. 
For this occasion I decided to add some beetroot to get pink colour. Pink hummus tastes great though it has a slight sweet taste (because of presence of fresh beetroot).
   Eating hummus for breakfast gives a high boost of energy in the morning due to the presence of a high amount of carbs. It’s rich in carbs, high in proteins and easy for the digestive system. It’s nourishing and very healthy if drizzled on top with a bit of virgin olive oil.  As a side dish it can be served next to vegetables or seitan fritters, vegan black bean burgers, but it tastes great too served together with air fried potato fries and classic tomato onion salad.
   It can last in the fridge up to 3 days, but it tastes the best when it’s fresh.

  For more recipes and images feel free to check out Facebook and Instagram under the name Naual A. Hansen.


Hummus with beetroot & vegetables
Prep Time 20 minutes
Course Appetizer, Breakfast, Side Dish
Servings 4 servings


  • High-speed blender


  • 5-6 tbsp. of tahini;
  • 520 gr of canned chickpeas each can 260 gr of drained chickpeas;
  • juice of half of a large lemon;
  • 1-2 cloves of garlic;
  • 1 dcl of water, add more if necessary;
  • 1/2 tsp. of salt.

For the beetroot hummus:

  • 6 tbsp of hummus
  • 1-2 slices of fresh, peeled beetroot.


  • a couple of green olives;
  • a couple of green and black olives, sliced;
  • 4-6 pieces of dried tomatoes from oil, finely chopped;
  • some olive oil to drizzle on top;
  • some capers;
  • 1 small red onion and 1 spring onion, finely chopped;
  • a bit of chopped parsley, and 1-2 whole leaves;
  • a couple of leaves of baby spinach (optional);
  • a good pinch of chilli flakes;
  • some sliced cherry tomatoes;
  • a good pinch of za'atar seasoning.
  • crispy fryed onion (I used store bought).


  • some marinated artichokes (preserved in oil) to serve with.


  • Drain chickpeas from excess liquid and put it in a deep bowl or container.
  • Add the rest of the ingredients for hummus and blend with a stick mixer or a high-speed blender and blend until creamy consistency, add a bit more water if necessary. Hummus should become creamy and not too thick.
  • Serve hummus on a large plate. Take 6 tbsp of hummus and mix it with slice ot two of beetroot into a creamy dipp then put it on a plate. By using a tablespoon even it out, then shape several shallow dents on the surface. With a top of a sharp knife make decorative swirls (on the edges between beetroot and chickpea hummus).
  • Drizzle on top with a bit of olive oil.
  • Arrange prepared ingredients over the surface. Place tomato slices as in images. Add the rest of the ingredients as in images one after another. Add chopped parsley. Drizzle the surface again with a bit of olive oil and serve.

Thank you for rating the recipe

Average rating is 5 / 5. Votes: 6

I'm sorry that this recipe was not useful for you.

Your feedback is valuable.

What could be done to improve?