Beetroot & Herb Hummus with Crispy Flatbread

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed hummus swirled with roasted beets and fresh herbs, served with golden, herbed flatbread for a celebration-worthy appetizer. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 75 minutes, blends Beetroot, Chickpeas, Tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large Beetroot
• 1 can (15 oz) Chickpeas
• 3 tbsp Tahini
• 2 tbsp Lemon juice
• 2 cloves Garlic
• 2 tbsp Fresh dill
• 1 tbsp Fresh mint
• 1 tbsp Olive oil
• 2 Whole wheat flatbread
• 1/4 tsp Sea salt

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Instructions

1. Step 1: Roast the beetroot at 400°F (200°C) for 45 minutes until fork-tender, then peel and dice into 1/4-inch cubes. Blend 1/2 cup chickpeas, tahini, lemon juice, garlic, and 1/4 tsp salt in a food processor for 2 minutes until smooth, scraping down the sides once.
2. Step 2: Add the roasted beetroot cubes, dill, mint, and 1 tbsp olive oil to the processor; blend for 30 seconds until vibrant and swirled. Check consistency and add 1-2 tbsp water if too thick, blending until creamy.
3. Step 3: Preheat a skillet over medium heat, brush the flatbreads with remaining 1 tbsp olive oil, and cook for 2 minutes per side until golden and crisp. Slice into wedges and serve with the beet hummus, garnished with extra dill.