My Recipes, RECIPES

Easy to make beetroot and turmeric hummus

August 10, 2017

beetroot hummus

I’m really excited to introduce a new recipe series to my blog, one I have started with my good friend Nicole who has just recently become vegan, as well as sugar and gluten free due to health reasons. She is having to learn how to enjoy food in a completely different way and because I have only ever made a couple of vegan dishes before, I thought it would be cool to explore this culinary world with someone who has had to quickly learn all about it. We’ll be sharing delicious and easy recipes over the next few weeks, starting from tomorrow 🙂 

This series will be made up of recipes that are all vegan as well as gluten and sugar-free, we have made quite a number of dishes to date and I’m pretty surprised at some of the things one can make using absolutely no products that come from animals, it’s pretty damn cool! Spending some time with Nicole and learning a bit more about this world has been very interesting, but I must be honest up front and say that I won’t be turning vegan anytime soon, I will, however, be making more of an effort to eat less meat and at least once a week create an all veggie dish.

So if you have ever thought about perhaps dabbling a bit in the world of veganism, then stick around for some pretty quick and easy recipes that taste really nice in the traditional sense of the word and some that taste nice in more of an interesting way.



We thought we would kick this whole thing off with something really simple and easy to make, something that up until now I was convinced I didn’t like, but I’m thinking it’s because I never really had a good one, I’m talking about hummus and for this post we created two different variants, a rich beetroot hummus, and a golden turmeric hummus, both of which came out really nicely, full of flavour and boasting colours that will turn any table into a festive extravagancer.

I’d love to hear if you land up making either of these! I have also created a downloadable PDF if anyone wants to print out the recipe, it’s at the bottom of this post. Happy hummus-ing!

PS: You can follow Nicole on Instagram where she will be sharing a bunch of vegan recipes that she’ll be making/baking/creating.

Beetroot Hummus *which will last 3-5 days in the fridge


  • 1 and half cups chickpeas, drained with liquid reserved*
  • 100 grams cooked beetroot
  • 2 tablespoons reserved liquid (aquafaba) from chickpeas
  • 2 tablespoons lemon juice
  • 30 mls tahini
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 large clove of garlic


  1. Cook your peeled beetroots, which you can bake, steam or boil. This step takes about an hour, so do keep that in mind. We boiled our beetroot, but next time I think I’m going to bake mine.
  2. Pour the cold aquafaba and lemon juice into a blender (or a food processor, but a blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots, and chickpeas.
  3. Process until smooth. If the mixture is a bit too thick, add a bit more aquafaba (or cold water).
  4. Add the salt, cumin and garlic and blend well.




Golden Tumeric Hummus *which will last 3-5 days in the fridge


  • 1 x tin of chickpeas, drained with liquid reserved*
  • 3 tablespoons of toasted sesame seed oil – if you don’t have any, you can use olive oil. We just liked the flavour the sesame seed oil added.
  • 2 tablespoons reserved liquid from chickpeas (aquafaba)
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated nutmeg
  • 1 large clove of garlic


  1. Add all the ingredients to a food processor and blend until smooth. Make sure you scrape down the sides of the bowl so that all the chickpeas are blended in. If you want a slightly lighter hummus, add another tablespoon or two of the reserved liquid from the chickpeas.





Downloadable PDF – HUMMUS 

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1 Comment

  • Reply Lea August 11, 2017 at 4:25 am

    Love that you’re providing PDF’s at the end. Makes it super easy to locate again. I’m super interested I trying these and your upcoming vegan recipes out. I’m on a mission to try eat less animal protein purely because of the awesome health benefits I’ve seen from following a plant based diet so this series came just at the right time. It’s tough in China though as most vegan products are pretty expensive. Tofu and vegetables are obviously easy to come by and super cheap but other specialized products, not so much. Keep ’em coming!

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