Gordon Ramsay Beetroot Hummus Recipe

The first time I made beetroot hummus, it looked gorgeous—but tasted like garden dirt. Earthy, flat, no zip. I assumed the beets would carry the flavor, but they didn’t. It needed lift, creaminess, and balance. That’s when I started studying how Ramsay builds flavor—from acid, fat, and seasoning, not just the main ingredient.

Once I applied his philosophy—layering lemon, tahini, and garlic with proper technique—the difference was instant. Smooth, bold, balanced. Not just “healthy,” but crave-worthy.

Here’s how to do it right.

Why This Works (And Where Most Go Wrong

Most beetroot hummus fails for three reasons:

1. Raw garlic overpowers – You get bite instead of background.
2. Beets aren’t roasted – Boiled beets taste watery. Roasted? Sweet and earthy.
3. Not enough acid or fat – Beets need lemon and tahini to sing.

Gordon’s style is all about contrast: creamy meets zesty, earthy meets sharp. And it’s not just throwing everything in a blender—it’s how you build the emulsion that counts.

Ingredients That Actually Matter

• Chickpeas (1 can) – Use no-salt-added if you can. If firm, simmer 10 minutes before blending.
• Cooked beets (2 medium) – Roast them if you want maximum flavor. Boiled works in a pinch.
• Garlic (2 cloves) – Use small cloves or roast them to mellow. Raw is punchy—use wisely.
• Lemon (juice + zest from 1) – Don’t skip the zest. It brightens everything.
• Tahini (2–3 tbsp) – Start with 2 tbsp. Add more only if it needs richness.
• Olive oil (2–3 tbsp) – Use good oil. You’ll taste it.
• Ground cumin (½ tsp) – Adds depth. Optional, but recommended.
• Salt (¼ tsp, adjust to taste) – Start low. Taste after blending.

How To Make Gordon Ramsay Beetroot Hummus

Start by roasting your beets at 200°C (400°F) for 40–50 minutes if using raw. Let them cool, then peel.

In a food processor, blitz your chickpeas, garlic, and roasted beets for 1 full minute. You want a fine base before adding any liquids.

Add tahini, lemon juice, lemon zest, olive oil, cumin, and salt. Blend again for 2–3 minutes. You’re looking for a creamy, whipped texture. Scrape the sides down as needed.

Too thick? Add a splash of cold water or more olive oil. Blend again. You want it to coat a spoon without dripping.

Taste and tweak: more salt if bland, more lemon if dull, more tahini if thin.

Let it rest for 10–15 minutes before serving. The flavors settle and round out.

What Gordon Ramsay Says About This Dish

“Color on a plate should make you want to eat it.”
→ Beetroot hummus nails this visually. But the taste has to match.

“Balance is everything. Don’t let one ingredient bully the rest.”
→ Raw garlic and lemon can dominate. Use restraint, then adjust.

“You eat with your eyes first, but texture is king.”
→ Ramsay-style hummus should be smooth and rich, not gritty.

“Make it bold. Beets are earthy—you need acidity to cut through.”
→ That’s why the lemon zest and juice are non-negotiable.

What I Got Wrong (And How I Fixed It)

• Used boiled beets – The flavor was muddy. Roasting changed everything.
• Didn’t pre-blend the base – Texture stayed coarse. Blend chickpeas first.
• Too much garlic – Made it bitter. I now stick to small cloves or roast them.
• Skipped the lemon zest – The hummus fell flat. Zest adds brightness you can’t fake.

Variations That Actually Hold Up

• Add yogurt – A spoonful of Greek yogurt makes it even creamier and tangier.
• Spicy version – Add a pinch of cayenne or half a roasted chili.
• Without tahini – Sub sunflower seed butter or cashew butter for a different nutty profile.

Avoid: Red wine vinegar or balsamic. They discolor the hummus and clash with the beet flavor.

Pro Tips That Change the Game

• For ultra-smooth texture: Peel the chickpeas. Tedious, but unbeatable.
• For deeper flavor: Roast garlic with the beets and add it instead of raw.
• Chill before serving: It firms up and the flavor becomes more unified.
• Want a glossy finish: Drizzle olive oil and sprinkle sesame or dukkah on top.

Storage + Leftover Moves

• Fridge – Airtight container for 4–5 days. Stir before using.
• Freezer – Freeze in small portions for up to 3 months. Thaw overnight in fridge, then stir well.
• Leftover uses:
  • Spread on sandwiches
  • Toss with pasta and feta
  • Use as a base layer under grilled meats or fish

FAQs – Real Questions, Straight Answers

Q: Can I use canned beets?
A: Yes, but rinse them well and expect a less intense flavor. Avoid pickled.

Q: Why is my hummus grainy?
A: You didn’t blend long enough or used firm chickpeas. Simmer them first or peel them.

Q: Is this hummus vegan?
A: Yes—as long as you don’t add yogurt or cheese.

Q: Can I skip tahini?
A: You can, but you’ll lose richness. Try nut butters or more olive oil as a workaround.

Q: What’s the best garnish?
A: Olive oil drizzle, sesame seeds, microgreens, or feta crumbs.

Try More Recipes:

• Gordon Ramsay Beetroot Wellington Recipe
• Gordon Ramsay Beetroot Risotto Recipe
• Gordon Ramsay Beetroot Cured Salmon Recipe