Beetroot Houmous Recipe

Prepare chickpeas and beetroot

If using canned chickpeas, drain into a bowl and reserve 3 tablespoons of the liquid (aquafaba). Rinse the chickpeas briefly. If you’re using freshly cooked chickpeas, reserve 3 tablespoons cooking liquid or use water.

Blend base

In a food processor or high-speed blender add the drained chickpeas, roughly chopped cooked beetroot, tahini, lemon juice, peeled garlic clove, 2 tablespoons olive oil, ground cumin, sea salt and black pepper.

Process to smooth

Pulse to combine, then run the processor continuously. While blending, add the reserved chickpea liquid (aquafaba) 1 tablespoon at a time until the mixture becomes smooth and spreadable (about 2–3 tablespoons total). Scrape down the sides as needed. Blend 1–2 minutes until silky; add more liquid for a creamier, looser texture.

Adjust seasoning

Taste and adjust with extra lemon juice, salt or a teaspoon more tahini if needed. If the beetroot color is very strong, balance with up to 1/2 teaspoon sugar or additional lemon to brighten.

Heat a small non-stick skillet or grill pan over medium-high heat. Brush the cut sides of the lemon half with 1/2 teaspoon olive oil.

Place the lemon half cut-side down and grill for 2–3 minutes until charred in spots and caramelized. Remove from the pan and set aside to cool slightly.

Transfer the houmous to a serving bowl, making a shallow well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil over the top, sprinkle the smoked paprika if using, and scatter chopped parsley. Serve with the grilled lemon on the side for squeezing.

Heat a skillet or grill pan over medium heat. Brush both sides of bread slices lightly with olive oil or vegan butter.

Toast the bread for 1–2 minutes per side until golden and crisp, or grill until char marks appear. Sprinkle a little sea salt to taste while warm.

To serve: spread a generous amount of beetroot houmous on each toasted slice, squeeze grilled lemon over the top to taste, and finish with an extra drizzle of olive oil and a pinch of smoked paprika if desired.