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Pinky Creamy Houmous

Hello hello,

New recipe today with beetroots recently received!

I have to admit that I'm not a big fan of beetroots, it's not a vegetable that I would naturally buy, it's good in salads but nothing more (personal opinion, don't hit!).

So what to do with more than 300g of beetroots starting to soften on my countertop... Houmous of course! No, it wasn't that obvious, but I thought it was a good idea. In addition, it is perfect if you have guests, to enjoy with homemade pita bread (or store bought), crackers or raw vegetables. Yes because it is a portion for about four people (maybe more).

I boiled the beetroots, peeling them first, but you can also wash them then boil them in water and peel them afterwards; peel them and bake them in the oven or bake them steaming.

If you can't find vegan Greek yogurt at your store, you can replace it with plain soy yogurt.

You can also find here my previous recipe for houmous (plain) and homemade pita bread :)

As usual few ingredients and utensils for the realization of this houmous. As far as spices are concerned, you are free to dose differently, according to your tastes :)


The necessary ingredients are: a can of chickpeas, beetroots, olive oil, vegan Greek yogurt, tahin, lemon juice, cumin, garlic powder (optional), sesame seeds, fresh parsley, salt and pepper.

The necessary utensils are: a peeler, a kitchen knife, a saucepan, a colander, a fairly powerful food processor, a kitchen scale, tablespoons and teaspoons.



  • 400g of chickpea

  • 375g of beetroot

  • 2 tbsp of vegan greek yogurt

  • 2 tbsp of tahin (sesame cream)

  • 1 tbsp of olive oil

  • 1 tbsp of lemon juice

  • 1 tsp of cumin

  • 1 tsp of garlic powder (optional)

  • Fresh parsley

  • Salt

  • Pepper

- Peel the beetroots and cook them in a saucepan of boiling water until the flesh of the vegetable is tender (stick a knife in it to see). Set aside until they cool down a bit.

- Drain and rinse the chickpeas in a colander, put them directly afterwards in your food processor, add the yogurt and the spices. Mix.

- Once the beetroots have cooled, cut them into pieces and add them to the blender with the other ingredients. Mix everything until you have a smooth and homogeneous texture.

- Transfer your hummus to a bowl or container of your choice, sprinkle with sesame seeds and finalize your presentation by placing a few leaves of fresh parsley in the middle (previously rinsed with clear water).

Enjoy !

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