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Beetroot Hummus

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1h

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6 servings

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This vibrant Beetroot Hummus is a colorful twist on the classic Middle Eastern dip. Combining the earthy sweetness of roasted beetroot with the creamy texture of chickpeas, this hummus is not only visually stunning but also packed with flavor and nutrients. The bright pink hue makes it a showstopper at any gathering, while its unique taste profile offers a delightful change from traditional hummus.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Sesame

Ingredients

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Steps

Read instructions and get ready to cook

1
Roast beetroot

Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for 45 minutes or until tender.

2
Cool and peel beetroot

Let beetroots cool, then peel and chop into small pieces.

3
Prepare chickpeas

Drain and rinse canned chickpeas.

4
Prepare garlic

Peel and roughly chop garlic cloves.

5
Blend ingredients

In a food processor, combine chopped beetroot, chickpeas, tahini, lemon juice, garlic, cumin, and salt.

6
Add olive oil

With the food processor running, slowly drizzle in olive oil.

7
Adjust consistency

Add water as needed to reach desired consistency, blending until smooth.

8
Taste and adjust

Taste the hummus and adjust seasoning if needed.

9
Chill

Transfer hummus to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

10
Serve

Before serving, drizzle with a little extra olive oil if desired. Serve with pita bread, crackers, or fresh vegetables.

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