Recipe: Beetroot hummus soup

This soup was inspired by this wonderful beet hummus. While thinking about what to make for dinner one night I remembered I had extra roasted beetroot and lemons in my fridge, and that recipe automatically came to mind.

Beetroot hummus soup
Adapted from Chocolate & Zucchini
Yield: 4 servings

Beetroot hummus soup


  • 2 medium beetroots, roasted
  • 2 cloves garlic, roasted
  • 4 cups bone broth (or beef/chicken/vegetable stock)
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • salt and pepper
  • 4 tablespoons tahini


  1. If you haven’t roasted your beetroots and garlic: wrap them (unpeeled) in foil and place in the oven at 180° until soft (30 – 40 minutes), then peel.
  2. Process beetroot, garlic, broth, lemon juice and cumin until smooth.
  3. Season with salt and pepper.
  4. Serve with a spoonful of tahini in the centre of the bowl.

4 thoughts on “Recipe: Beetroot hummus soup

  1. What a great idea, I’ll make a note of it!

    1. Thanks for the inspiration, Clotilde!

  2. Looks amazing and healthy, as always. =) How does the chickpea texture work in the soup?

    1. No chickpeas in this recipe 🙂

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