The Beetroot hummus is seriously one of the best, okay I take it back, it’s the best hummus I have ever made! I’m talking serious stuff here, a beetroot, sundried tomato, and fresh thyme hummus with a light punch from chili! Even oil-free (except the tahini) and without cumin, although I love cumin we didn’t have any and that I actually think was for the better.

The beetroot hummus just happened in the kitchen some minutes ago as I was supposed to make myself some dinner. Normally I almost never remember to write down my recipes first time making them, AND I NEVER EVER EVER like ever post a recipe after making it just one time! But, this time it’s perfect (another thing I hardly say about my food, at least not the first time making it) I got so thrilled “tasting” it, ehm yeah tasting means devouring some huge spoons of it or like some like to call it stuffing my face with it. I got so excited that I refused to eat it for dinner before I got a proper photo the day after so that I could share this recipe with you guys as fast as possible. So here I am after making my dinner without actually eating it. Hillarious but true!  Sometimes there’s more important stuff happening than your hunger, like sharing this epic recipe.


(Makes about 5dl or 2C worth of delicious hummus)

  • 1 medium-size beet, washed, peeled and divided into big chunks.
  • 15 half sundried tomatoes ( used the oil-free ones), roughly chopped up (gives 1/4C chopped)
  • 2 tbsp lemon juice (the juice of a medium-size lemon)
  • 1.5 tbsp chopped fresh thyme (1/5 of a plant)
  • 1 whole one cloved garlic (2tbsp chopped), peeled and chopped
  • 460g drained chickpeas (2 3/4C)
  • 4 tbsp (1/4C) tahini
  • 115 ml (1/2C) chickpea liquid (juice from the chickpea can or just use water)
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2-1 tsp salt (after taste)
  • 1/8tsp ground black pepper


  1. In a food processor run the beetroot chunks on high to break it down into little pieces.
  2. Add the sundried tomatoes, lemon juice, fresh thyme, and garlic. Now run it again. Occasionally stop to scrape down what comes up on the side of the bowl. Repeat this action whenever needed.
  3. Pour in the chickpeas, tahini, and the liquid. Run it into a smooth consistency.
  4. Finally, add the rest of the ingredients, run it for a minute and taste to adjust the salt and pepper further on if needed. Be careful now not to eat the whole thing but to save some for later (I know the struggle is real but bare with me the taste get’s even better after some hours in the fridge.
  5. Now devour and stuff your face with some amazing hummus. It’s delicious on some toasted bread, in a wrap, with salad, as a dip with fresh veggies or just plain as it is (just to mention a few ideas)

Now excuse me, but I need to go and make myself another dinner.

Let Food be your medicine

Cheers The Natural Chef