Beetroot and Pomegranate Hummus

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  • 3 beetroots, cooked and peeled
  • 2/3 cup chickpeas, cooked
  • 2 garlic cloves
  • 6 tbsp tahini
  • Juice of ½ lemon
  • ½ cup pomegranate arils
  • Salt
  • 1 dash balsamic vinegar


Put the cooked chickpeas and beetroots, together with the garlic and tahini, in the food processor, until obtaining a smooth paste.

Season with lemon juice, salt, a dash of balsamic vinegar, and the pomegranate arils (reserve a few pomegranate arils for decoration).

It is recommended to serve the hummus together with sweet potato and corn tortilla chips.