Breda Fenn
Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

beetroot hummus

A delicious twist on the classic

Of course, hummus is perfect as is, but adding beetroot is a really great way to take a classic hummus to the next level. The beetroot gives a beautiful sweetness and the most amazing pink colour. This dip is what you’re looking for to bring with you to your next get together. 

Serve it with toasted Turkish bread or spread it on your sandwiches, there’s no wrong way to enjoy this dip that is incredibly tasty, fresh and simple to make in the Vibe Blender. 

beetroot hummus


Serves: 8 - 10


1 large cooked beetroot, peeled and quartered 
200g cooked chickpeas 
100g tahini 
1 clove garlic 
Juice of 1 lemon 
1/4 cup olive oil 
Pinch of salt 
1/2 cup cold water 
1/2 cup greek yoghurt 
Optional: 1 tablespoon Za’atar spice mix to garnish 

blender beetroot hummus


1.   Place the beetroot, chickpeas, tahini, garlic and lemon into the blender jug.
2.   Blend on smoothie mode and medium speed while you pour the olive oil slowly into the top of the jug. Blend until smooth. If it’s too thick, add a little cold water and blend until you are happy with the consistency. 

3.   Pour the dip into a serving dish and gently swirl through the Greek yoghurt, finishing with a little more olive oil on top. 


beetroot hummus recipe

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