A vibrant, earthy twist on classic hummus — naturally sweet from beetroot, tangy with lemon, and balanced by the nutty depth of tahini. A splash of milk kefir adds a probiotic boost and smooth creaminess.
250g cooked chickpeas (or 1 × 425g can, drained)
1 small–medium beet (≈100–120g), cooked or roasted
60ml (¼ cup) fresh lemon juice (1–2 large lemons)
60ml (¼ cup) well-stirred tahini
1 small garlic clove, minced
30ml (2 tbsp) extra-virgin olive oil, plus more for serving
½ tsp ground cumin
Salt, to taste
45ml (3 tbsp) GreensWale Milk Kefir
Substitute: cold water or aquafaba
Garnish: paprika, sumac, or za’atar
Prepare the beetroot Boil or roast until tender when pierced with a fork. Let cool slightly, then peel and roughly chop.
Blend the base Add chickpeas, beetroot, lemon juice, tahini, garlic, olive oil, cumin, salt, and kefir to a high-speed blender or food processor.
Process until creamy Blend for 1–2 minutes, scraping down sides as needed. If too thick, add 1–2 tbsp cold water (or more kefir) gradually until smooth and velvety.
Adjust seasoning Add extra lemon for brightness, salt for depth, or cumin for warmth.
Serve beautifully Spoon into a shallow bowl, drizzle with olive oil, and finish with paprika, sumac, or za’atar. Optional: microgreens or toasted sesame seeds.
Storage Refrigerate in an airtight container for up to 4 days. Stir before serving.
This recipe is inspired by a classic hummus base and adapted with a fresh GreensWale touch.