Beetroot Hummus (Paleo, Whole30, Low Carb)

So, Valentine’s Day is around the corner. And I thought that as a good food blogger I should post a recipe for this special day. And that’s exactly when I get a bit stuck. I don’t like to do things just because they are expected. Or because others do it. I don’t even really celebrate Valentine’s. But. It’s a good excuse to enjoy some good food and drinks with my husband. I’m always in when it’s about food. But honestly I just don’t feel like coming up with another chocolate recipe because it’s expected for this day. So here is something different we would enjoy – Beetroot Hummus (Paleo, Whole30, Low Carb). I think it’s actually perfect for Valentine’s, at least because of the colour 🙂

And like classic hummus, it’s a great appetizer you can make for your loved one without spending hours in the kitchen. Ok, maybe it’s not perfect for the early daters as there is quite a bit of garlic included. But if you are together for a while or if you are both interested in a healthy lifestyle like we are (as this little dish is just packed with nutrients), it’s probably not something what’s going to bother you.

Anyway, if you still prefer the sweet treats for Valentine’s over this pink stunner (I won’t judge, maybe just a little), below are few of my favourite recipes you can try.

Chocolate Raspberry Cupcakes 

Peach Tartlets With Coconut Cream Custard

Paleo Chocolate Pudding

But now back to the Beetroot Hummus (Paleo, Whole30, Low Carb) and how to easily make it at home.

Beetroot Hummus (Paleo, Whole30, Low Carb)

Beetroot Hummus (Paleo, Whole30, Low Carb)
Prep time
Cook time
Total time
A little healthier version of the well known classic, the Beetroot Hummus (Paleo, Whole30, Low Carb) not only looks impressive, but it definitely won't disappoint your taste buds either.
The peckish girl:
Recipe type: Appetizer
Serves: 4
  • 1 big beetroot or few smaller ones (about 300-400g)
  • 2 cloves garlic, crushed
  • 2 tbsp tahini
  • 1 tsp cumin
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Pinch of cracked pepper
  • Pinch of salt

  • Extra oil for cooking + pinch of salt and pepper
  1. Preheat the oven for 200°C.
  2. Sprinkle the whole beetroot with a bit of salt and pepper and drizzle with cooking oil (I'm mostly using mellow olive oil).
  3. Wrap the beetroot in an aluminum foil and place it on a baking tray.
  4. Put the tray in the preheated oven and bake the beetroot for 1,5 hours.
  5. Take the beetroot out of the oven and let it completely cool. Then take it out of the aluminum, peel it and chop it in chunks. If you are short on time, you can skip this step and buy cooked beetroot. However the baking gives it a better taste.
  6. Place the beetroot in a food processor and add the crushed garlic, tahini, olive oil, lemon juice, cumin, salt and pepper.
  7. Blend everything together until completely smooth.
  8. Let the hummus chill in a fridge for at least 30 minutes before serving.
  9. Serve as a dip with your favourite vegetables or some healthy crackers.


Beetroot Hummus (Paleo, Whole30, Low Carb)