happiness beetroot hummus + tortilla chips from scratch

happiness beetroot hummus + tortilla chips from scratch

If you’re wondering why I named this beetroot hummus a happiness hummus, please look at the color. Isn’t it just awesome? And I’m not even a pink lover. But it’s gorgeous, if I can say so myself. It puts a smile on my face every time I open up the container I stored it in.

beetroot hummus to be garnished

And there are also homemade tortilla chips to dip! I mean, can it get any better than this? Maybe it can, but hey, these are oil free, oven baked, perfectly crispy tortillas.

oven baked tortilla chip with beetroot hummus

If you remember, I wrote the recipe for my sourdough discard tortillas in this post. Turns out they make excellent chips (and quesadillas, too), without extra oil added. Just broil them until the edges curl up ad eat right away! And yes, you can totally use the extra oil to top off your beetroot hummus. A little won’t hurt!

oil drip on top of beetroot hummus

Usually, I would reach for chickpeas to make my regular hummus, but this time the lone cannellini tin that was sitting in my pantry won over them. Lately I’ve also been loving adding extra veggies to my meals, both because they taste delicious and because they help you bulk the portion size, without adding up on the calories.

beetroot hummus closeup

During winter time beets make regular appearance on my table. Soup, roasted veg trays, spreads – you name it. The only way I haven’t tested them out yet is in baked goods. Truth be told, I actually did, but I was filming for a client and didn’t have a single piece of the end result.

The first time I heard of beetroots being added to cakes was when I used to work in a cafè. The kitchen girl was over the moon for this healthier chocolate cake she’d just taken out of the oven, getting all sorts of weird looks by the other employee. That cake looked a bit sad to be honest, rather dry and flat, but it had an interesting reddish hue to it. And if you’re wondering, I’m still dreaming about making a healthier red velvet cake using beets. Not the most innovative, but who cares right?

black pepper closeup

Speaking of beetroot dishes, I have a vegetarian side dish recipe on the blog, inspired by Icelandic foods. Last week I also tested some chickpea patties, which turned out disturbingly red, so maybe I’ll give them another spin. Don’t want anything that resembles meat on my plate, yuk. 

There’s also a breakfast smoothie that has almost the same vibrant hue of this beetroot hummus!

And speaking of this beetroot hummus, there’s nothing else to add. Maybe a healthy sprinkle of seeds, like sesame or sunflower seeds? Oh, and a crack or two of black pepper.

garnishes for beetroot hummus

Apart from that, just make it. And make a big batch of it. Top it off with whatever your heart desires. You can thank me later!

dipping tortilla chips in beetroot hummus

ps. These pictures were shot for Dearna’s food photography challenge, and since time’s always short around here I made an extra effort and created some new content for this poor, neglected space.

Don’t forget to follow along on instagram to see what I create for the challenge!

I’m also on pinterestbloglovin’food52, and YouTube. See you there!

happiness beetroot hummus + tortilla chips from scratch
prep time
10 mins
cook time
30 mins
total time
40 mins

cannellini beans and beetroot make a vibrant beetroot hummus. freezer tortillas crisp up into tortilla chips. beetroot hummus feast is served!

course: appetizer, side dish, snack / nibbles
cuisine: Middle Eastern
Keyword: beetroot, cannellini beans, hummus, oil free, oven baked, sourdough tortillas, tortilla chips
servings: 2 people
ingredient list
For the beetroot hummus:
  • 1 tin cannellini beans (400g)
  • 1 small beetroot, skin on
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • a pinch of salt
  • black pepper
To serve:
  • 3-4 mini tortillas
  • sunflower seeds, to garnish
  • extra virgin olive oil, to garnish
Prepare your hummus:
  1. Preheat oven to 200 C.

    Wash, rinse and wrap the beetroot in tinfoil, pierce with a fork and roast until fork tender, about 30′. Let cool enough to handle and remove the skin, then cut into chunks.

    Drain cannellini beans, reserving a few tablespoons of their liquid.

    To a food processor or high speed blender add cubed beetroot, drained and rinsed beans, tahini, lemon juice, salt and black pepper. Blend and add reserved bean juice to get a smooth and creamy consistency.

For the tortilla chips:
  1. Cut tortillas into wedges (I did 6 for each tortilla), spread them evenly on a baking tray without overlapping and broil them until the edges start to curl up and char slightly, about 5-8′.

  1. Pour hummus in a serving dish, swirl it deeply and garnish with olive oil, sunflower seeds and extra black pepper. Serve with baked tortilla chips on the side.


I used frozen, homemade tortillas. Find the recipe here.

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