True Beetroot Hummus

By Jamie Humby | Chef & Food Stylist
1 February 2018

Beetroot Hummus

Makes 1 large bowl

Prep time: 10 mins

Cook time: nil 


Have a few cans of chickpeas lying around? You’ve got hummus! A few extra things (which you most likely have) and you have a delicious and healthy dip for snacking, sharing, or utilizing in many amazing meal ideas. And its Vegan too!



2 cans of chickpeas in brine, drained and rinsed

2 scoops True Protein Beetroot powder

1 tbsp hulled tahini paste

2 cloves garlic, peeled and roughly chopped

1 tbsp sherry vinegar (any vinegar will do but sherry vinegar has an amazing flavor)

½ lemon juiced

1 tsp cumin powder

2 tbsp extra virgin olive oil

S + P to taste

1 tsp Extra virgin olive oil and fresh chopped chives to garnish



1. In a food processor, add all of your ingredients and pulse until combined.

2. Stop mixer, scrape down the sides with a spatula, replace lid, then blend on high for 3-4 mins until smooth and creamy.

3. Add in more water as needed to reach desired creamy consistency.

4. Garnish with olive oil and chives.

5. Serve with fresh vegetables, gluten-free crackers, falafels, whatever you like!

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