Baklouti Beetroot Hummus-The Little Shop of Olive Oils

Baklouti Beetroot Hummus


  • 1 can low-sodium chickpeas, drained and rinsed
  • 2 medium cooked beetroots, chopped (We like the pre-cooked ones from Trader Joes)
  • 2 cloves garlic
  • Zest and juice of 1 lemon
  • 2-3 Tbsp tahini
  • 2-3 Tbsp Baklouti Pepper Premium Olive Oil
  • ¼ tsp Himalayan Sea Salt
  • ½ tsp ground cumin


  • Place beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground.
  • Add the remaining ingredients and process until creamy and smooth. Hummus will still be slightly grainy. If it appears too dry and you’d like it creamier, add more tahini or water to your desired consistency.
  • Adjust seasonings, salt, and olive oil to taste.
  • Top with a drizzle of Baklouti Olive Oil and serve at room temperature.
  • Suggested Toppings: Pepita seeds, roasted sesame seeds, cilantro, or basil leaves.
  • If you’re not serving immediately, refrigerate in an airtight container. Our beetroot hummus will keep in the fridge, covered, for 4-5 days.
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