Classic and Beetroot Hummus

The classic of oriental cuisine made from puréed chickpeas is very easy to prepare. Here you will find the basic recipe as well as instructions for beetroot hummus. Recipes by Shiruna from M y Elephant Kitchen

05/03/2026

The classic of oriental cuisine made from puréed chickpeas is very easy to prepare. Here you will find the basic recipe as well as instructions for beetroot hummus.

Ingredients

Ingredients for 4 portions

Hummus Basic Recipe

100 g dried chickpeas (note: soak for 4 hours or overnight in hot water)

600 ml Water

60 ml Tahini

75 ml Lemon juice

50 ml Olive oil

1/2 teaspoon Sea salt

1⁄2 teaspoon Paprika powder

1 Garlic clove

30 - 50 ml Aquafaba (the water in which the chickpeas were cooked)

Beetroot Hummus

100 g dried chickpeas (note: soak for 4 hours or overnight in hot water)

600 ml Water

60 ml Tahini

50 ml Lemon juice

1 Tablespoon of unrefined cane sugar

50 ml Olive oil

150 g Beetroot (uncooked)

1 teaspoon Ground cumin

1/2 teaspoon Sea salt

30 - 50 ml Aquafaba (the water in which the chickpeas were cooked)

Preparation

Hummus Basic Recipe

In a heavy-bottomed pot or pressure cooker bring the water to a boil. Add the soaked chickpeas and cook on high heat. Chickpeas take about 2 hours in a pot and 1 hour in a pressure cooker to become tender.

Drain the chickpeas and set aside some of the cooking water (this will be needed later). Rinse the chickpeas under cold water.

Put the tahini and lemon juice into a blender and purée until well combined.

Then add the olive oil, sea salt and paprika powder and purée until smooth.

Add the cooked chickpeas and the garlic to the blender and add about 2 tablespoons of aquafaba (the cooking water) and blend.

If the hummus is not completely smooth or the blender does not process properly, add 2 tbsp aquafaba, scrape down the sides of the container and purée again until the hummus is nicely creamy.

Transfer to a bowl and serve with chili or olive oil and herbs, spices.

Beetroot Hummus

Drain the chickpeas and set aside some of the cooking water (this will be needed later). Rinse the chickpeas under cold water.

Put the tahini, lemon juice and unrefined cane sugar into a blender and mix until well combined.

Peel the beets and cut into small cubes, add to the blender and purée.

Then stir in the olive oil, sea salt and ground cumin and mix until a smooth mass forms.

Add the cooked chickpeas, add about 2 tablespoons aquafaba (the cooking water) to the container and purée.

If the hummus is not completely smooth or the blender does not process properly, add another 2 tbsp aquafaba, scrape down the sides of the container and purée again until the hummus is nicely creamy.

Transfer to a bowl and serve garnished with cooked chickpeas, herbs and olive oil.