This pretty pink & delicious hummus is creamy, rich and has such an amazing flavor from the tahini & two secret ingredients I added in there. You can’t go wrong with this hummus. It tastes delicious with everything. I love to add a spoonful to my buddha bowls, salads or slather it on my toast. It tastes even more delicious with crackers, pita bread or crunchy veggies. If you don’t like the beetroot you can leave it out and whip up a classic hummus but I insist you should give this recipe a go as its an excellent way to get started with beets!
Beetroot Hummus
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 2.5 cups
Beetroot Hummus Recipe
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
- Serves: 2.5 cups
Take your favorite Mediterranean dip Hummus a notch up by adding beetroot to it. This protein packed, vegan beetroot hummus is not only pretty but super delicious & healthy. Plus its super simple to whip up all you need is chickpeas, tahini, olive oil, lime juice, garlic two secret ingredients mentioned below & food processor.
Ingredients
For Hummus
- 1.5 cups chickpeas , boiled
- 1/4 tbsp extra virgin olive oil
- 1/2 cup beetroots , boiled & peeled
- 3 tsp tahini
- 2 clove garlic
- 1 tbsp sriracha
- 1 tbsp lime juice
- 2 tbsp greek yogurt
- 1/2 cup water
- salt , to taste
For Garnishing
- 2 tsp everything but bagel seasoning, optional
- 1 tsp pumpkin seeds, optional
- 3 tsp extra virgin olive oil
Method
Directions:
- 1)
Soak chickpeas in water overnight. Drain the water. Boil the chickpeas until they become soft but not mushy, it takes around 10 minutes for them to becomes soft. Drain the water using a colander. Next remove the skin off the chickpeas , this yields a smooth textured hummus (peeling the skin is an optional step but I highly recommend it).
- 2)
In a food processor add boiled chickpeas, tahini, lime juice, extra virgin olive oil, garlic, greek yogurt, sriracha, boiled beetroot and salt. Add water little at a time to above to help the grinding processes. pulse the mixture, scraping down the sides of the processor until the puree is smooth. If the hummus texture seems thick, add more water.
- 3)
Taste and season the hummus with additional salt, lime juice or tahini
- 4)
Transfer the hummus on a plate. Garnish it with everything but bagel seasoning, pumpkin seeds & drizzle some extra virgin olive oil.
Notes
- You can use canned chickpeas too. For the creamier texture I strongly recommend you boil these and peel the skin.
- You can leave out the boiled beetroot from this recipe to make a classic hummus.
- Store this hummus in an airtight container in the fridge for up to 7 days.
- You can freeze this hummus in an airtight container up to three months. Defrost in the refrigerator where it can be keep for up to 1 week.