Name: gordon ramsay beetroot hummus recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 250g cooked beetroot (roasted gives the best flavour, but vacuum-packed works); 400g tin chickpeas, drained and rinsed; 1 tbsp tahini paste; 1 garlic clove, peeled and crushed; 1 tbsp extra virgin olive oil; 1 tsp cumin seeds (toasted and ground); Juice of ½ lemon (adjust to taste); Sea salt and freshly ground black pepper; For Garnish: Toasted sesame seeds, sumac, or a drizzle of olive oil

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This smooth, earthy gordon ramsay beetroot hummus recipe is made with roasted beets, chickpeas, and tahini, and ready in just 10 minutes. The vibrant colour comes to life when you add the lemon juice, which wakes up the acidity and cuts through the richness. I love making this for parties because it looks stunning and tastes completely restaurant-quality.

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Restaurant-Quality At Home

When I first tried making beetroot dip, it often tasted a bit flat or overly earthy, like garden dirt. I learned that the secret to this version is how Gordon Ramsay balances the heavy root vegetable flavour with sharp acidity. He insists on adding the lemon juice at the very end to “wake up” the beetroot, which transforms the entire profile from muddy to bright.

Another surprise for me was the texture difference when using roasted beets versus boiled ones. While you can use vacuum-packed beets for speed, taking the time to roast them concentrates the sugars and prevents the hummus from becoming watery. It is a small effort that makes the dish taste like it came from a high-end kitchen rather than a plastic tub.

Gordon Ramsay Beetroot Hummus Ingredients

250g cooked beetroot (roasted gives the best flavour, but vacuum-packed works)
400g tin chickpeas, drained and rinsed
1 tbsp tahini paste
1 garlic clove, peeled and crushed
1 tbsp extra virgin olive oil
1 tsp cumin seeds (toasted and ground)
Juice of ½ lemon (adjust to taste)
Sea salt and freshly ground black pepper
For Garnish: Toasted sesame seeds, sumac, or a drizzle of olive oil

How To Make Gordon Ramsay Beetroot Hummus

Toast the Spices: Place the cumin seeds in a dry frying pan over medium heat. Toast them for 1-2 minutes until fragrant, then grind them into a fine powder using a pestle and mortar.
Blend the Base: Place the drained chickpeas and cooked beetroot into a food processor. Pulse a few times until the mixture is roughly combined and broken down.
Add Flavourings: Add the tahini, crushed garlic, olive oil, ground cumin, and a generous pinch of salt and pepper to the processor. Blend on high until the mixture starts to become smooth.
Adjust Acidity: Squeeze in the fresh lemon juice while the motor is running if possible, or stop and add it. Blend for another minute until the hummus is silky and vibrant pink. Taste and add more lemon or salt if needed before serving.

Recipe Tips

Toast your cumin: Do not skip toasting the cumin seeds. The heat releases essential oils that add a smoky depth you simply cannot get from pre-ground cumin powder.
Watch the liquid: Beetroot holds a lot of moisture, so be careful not to add too much oil or water initially. If the mixture is too thick, add cold water one tablespoon at a time to reach your desired consistency.
Let it rest: If you have time, let the hummus sit in the fridge for 30 minutes before serving. This allows the garlic and cumin flavours to meld together for a more rounded taste.

What To Serve With Beetroot Hummus?

This dip pairs exceptionally well with grilled meats, specifically lamb koftas, as the earthy sweetness complements the char of the meat. It is also brilliant spread onto warm toasted pita bread or served as the centrepiece of a crudité platter with carrots and cucumber sticks.

How To Store Leftovers Beetroot Hummus?

Store any leftovers in an airtight container in the fridge for up to 4 days. You may notice a little liquid separation simply give it a good stir before serving. Freezing is possible for up to 3 months, though the texture may become slightly grainier upon thawing.

FAQs

Can I use pickled beetroot?
No, pickled beetroot has a strong vinegar flavour that will overpower the tahini and cumin. Stick to roasted or plain vacuum-packed cooked beets for the correct balance.

Why is my hummus grainy?
This usually happens if the chickpea skins are tough. For an ultra-smooth texture, you can blend for longer or take the time to peel the chickpeas before blending, though it is not strictly necessary.

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Beetroot Hummus Nutrition Fact

Calories: 160
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 140mg
Total Carbohydrate: 14g
Protein: 5g