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beetroot hummus balsamic vinegar

Beetroot Hummus with Balsamic Vinegar

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This beetroot hummus has delicately mild flavor with notes of balsamic vinegar. It is free from tahini and comes together in less than 10 minutes.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse Jennes


  • 200 g chickpeas*
  • 150 g pre-cooked beetroots vacuum-packed
  • 2 tablespoon beet juice save the juice when draining
  • 2 tsp balsamic vinegar
  • 1 pinch of salt and pepper my favorite is Sichuan pepper


  • Optionally skin the chickpeas for a smoother result**.
  • Blend all the ingredients in a small blender until a smooth paste forms. Add a splash of water if the hummus is too thick or won’t blend easily.
  • Serve the hummus in a bowl with a drizzle of olive oil, balsamic vinegar, pepper and with gluten free crackers.


*The liquid of canned chickpeas, also called aquafaba, can be turned into a vegan foam (similar to whipped egg whites). Try my 2-ingredient vegan chocolate mousse if you want to make your starter and your dessert from canned chickpeas!
**My tip to skin the chickpeas is to place them in a large salad bowl with water. Rub the chickpeas vigorously between your hands. The skin will come off and float in the water. Discard the water (while leaving the chickpeas in the bowl) and repeat the process once or twice.
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