Beetroot hummus is delicious, healthy, high protein, vibrant hummus made with Roasted Beetroot and hummus ingredients. Rich in antioxidants and easy to make this hummus is perfect to spread on toast, serve as an appetiser as a mezze platter or just dip with your chips. There are numerous ways you can enjoy this beetroot hummus.
Why Make Beetroot Hummus?
Ingredients
To make Beetroot Hummus you will need following ingredients:
- Roasted Beetroots (2 medium): Beetroots are the star of this hummus, adding a beautiful color and earthy flavor. Roasting the beetroots enhances their natural sweetness and makes them easier to blend into the hummus.
- Chickpeas (1 15-ounce can): Chickpeas, also known as garbanzo beans, are the primary ingredient in traditional hummus. They are high in protein, fiber, and various essential nutrients, making them a healthy and filling base for the dip.
- Tahini (1/3 cup): Tahini is a creamy paste made from ground sesame seeds. It adds a rich, nutty flavor to the hummus and contributes to its smooth texture. Look for high-quality tahini with a pourable consistency for the best results.
- Fresh Lemon Juice (3 tablespoons): Freshly squeezed lemon juice adds brightness and acidity to the hummus, balancing out the flavors and providing a hint of tanginess.
- Extra Virgin Olive Oil (2 tablespoons): Olive oil is blended into the hummus for a smoother texture and richer taste. It also provides heart-healthy fats that contribute to the overall nutritional value of the dip.
- Salt and Sumac (to taste): Seasoning the hummus with salt and pepper enhances the flavors of the other ingredients and allows you to adjust the taste to your preference.
- Optional toppings (chopped parsley, lemon zest, and sesame seeds): These toppings add extra flavor, texture, and visual appeal to the finished hummus. Chopped parsley brings a fresh, herbaceous note, while lemon zest adds a zesty citrus element. Sesame seeds provide a subtle crunch and reinforce the nuttiness of the tahini.
By using these ingredients in the Roasted Beetroot Hummus recipe, you’ll create a delicious, nutritious, and visually stunning dip that’s perfect for any occasion.
Tips for the Best Beetroot Hummus:
- Roast the beets for a deeper, richer flavor. Wrap them in foil and roast at 400°F (200°C) for about 45-60 minutes, or until tender.
- Use fresh lemon juice and high-quality tahini for a bright, creamy hummus.
- Adjust the consistency by adding a little water or olive oil while blending the hummus, as needed.
- Taste and adjust the seasoning, adding more salt, pepper, or lemon juice, as desired.
Is it Healthy?
Yes, beetroot hummus is a healthy snack option. Packed with fiber, protein, and essential vitamins and minerals, this dip is a nutritious choice for those following a vegan, gluten-free, or diabetic-friendly diet.
Recipe Variations:
- Spice it up with a pinch of cumin, paprika, or cayenne pepper.
- Add a tablespoon of chopped fresh dill or cilantro for a fresh, herbaceous twist.
- Blend in a small roasted red pepper for a smoky, slightly sweet flavor.
Which Chickpeas to Use For Hummus?
You can use canned cooked chickpeas for making hummus which makes it easier and convenient. But I prefer to make them with dried chickpeas which I anyways cook in large quantities during my weekly meal prep. I use these pressure cooked chickpeas for making salads, curries and hummus.
For these pre cooked chickpeas I do following steps:
Tried & Tested Tips to Make Best Hummus
Serving Suggestions:
Serve your beetroot hummus with an assortment of fresh vegetables, whole-grain pita chips, or warm pita bread. You can also use it as a spread on sandwiches or wraps, or as a base for a nourishing grain bowl.
Diabetic-Friendly and Make-Ahead Tips:
Beetroot hummus is diabetic-friendly, as it is low in added sugars and high in fiber, which can help regulate blood sugar levels. This recipe can also be made in advance and stored in an airtight container in the refrigerator for up to 5 days. The flavors will develop even more as it sits, making it a convenient and delicious option for meal prep.
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Beetroot Hummus
Ingredients
- 1 beetroots roasted peeled and diced
- 15 ounces Chickpeas drained and rinsed
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Salt to taste
- black pepper powder
- 1 pinch lemon zest
- 1 tablespoon pomegranate
Instructions
- In a food processor, combine the roasted beetroots, chickpeas, tahini, lemon juice, garlic, and olive oil. Blend until smooth and creamy, scraping down the sides as needed.
- If the hummus is too thick, add water or olive oil, one tablespoon at a time, until it reaches the desired consistency.
- Season with salt and pepper to taste. Transfer to a serving bowl and garnish with optional toppings like pomegranate, zattar, sesame and boiled chickpeas.
- Enjoy your homemade roasted beetroot hummus with your favorite dippers!
Notes
- You can use canned chickpeas for the convenience. But I mostly use pressure cooked chickpeas that I make in large quantity during my weekly meal prep.
l love hummus and this version looks amazing.