Beet Hummus

By Hayley Tia

A vibrant spin on the traditional hummus, which makes for the perfect toast topper for a quick and simple meal, or the ideal addition to an impromptu sundowner spread.

Beet Hummus on camp fired Sourdough bread with Hemp seeds and Mung-bean sprouts


1 1/2 cups of organic cooked chickpeas (or one tin)

1 cup of diced baby beetroots (or 1/2 a tin)

2 tablespoons of tahini

1 large clove of fresh garlic

1 teaspoon of cumin

1 teaspoon of paprika

1 teaspoon of sumac

Juice from half a lemon

Salt and Pepper to taste


  1. If you are using canned chickpeas skip straight to step two. For those of you preparing dried chickpeas head over the Amy's article on The Ultimate Bean- to learn her tips and tricks of preparing chickpeas for hummus.

  2. Combine all ingredients into a small bench-top blender.

  3. Blitz for 30 seconds or until all ingredients form a smooth paste. You may need to add some beetroot juice to loosen the mixture, try adding two tablespoons at a time until you reach the desired consistency.

  4. Store in an air tight container in your refrigerator for up to 7 days.

To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.

Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.

See her on Instagram


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