Beautifully vibrant with subtle earthy sweetness this delicious beetroot hummus will become your new favourite dip. Made with handful of simple ingredients this humble hummus is a nutritional powerhouse and flavour sensation.
You know my love for all things beetroot by now (I'm Polish after all).
And with hummus being everyday staple in our house, it was only a matter of time before these two would be matched and what a match it is!
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✔️ Why you'll love this recipe
- Another flavour dimension added to your standard hummus.
- Beautifully vibrant colour makes it look really impressive as a part of larger spread.
- Perfect picnic and party food.
- Lovely in wraps and sandwiches.
- Beetroot adds extra nutrition to already healthy spread/dip.
- Super quick and easy to make (especially if you use cooked vacuum-packed beetroot).
- Vegan, gluten and nut-free.
📝 Ingredients and substitutes
Here's what you will need to make my Beetroot Hummus:
Beetroot - Our star of the show! You have couple of options here:
- Use vacuum packed, ready cooked beetroot (make sure it's plain and not the vinegary stuff). This is the quickest option but bear in mind that the colour of the hummus won't be as vibrant.
- Cook your own beetroot (see my guide on How to Cook Beetroot) and either boil, steam or roast your beetroot. Some people claim that roasting the beetroot for hummus makes the best beetroot hummus ever but personally, I can't tell much difference so choose the method you prefer.
Chickpeas - Use tinned chickpeas or cook your own. You could also swap them for butter beans or cannellini beans for slightly different take on hummus.
Tahini - Delicious and nutty sesame paste traditionally used in hummus. I love Pipkin Organic Tahini or Belazu.
Ground Cumin - My favourite spice when it comes to flavouring this beetroot hummus. Ground coriander would also work at a pinch or you could use mix of both.
Roasted Garlic - I always have roasted garlic on the go in my fridge. I never put the oven on specifically for it but add it whenever I've got it on for something else.
Roasted garlic is sweet, sticky and delicious and not at all garlicky and makes great flavour addition to this hummus.
Feel free to use raw garlic instead but I would only use 1-2 cloves max.
***Quick Tip***To roast your garlic in the oven simply cut the top off entire head of garlic so that you can see the exposed cloves, sprinkle with salt, drizzle with olive oil and roast wrapped in foil at 180°C/350°F/gas mark 4 for 40min.
Lemon Juice - It adds lovely acidity that complements the sweetness of beetroot really well.
Extra Virgin Olive Oil - Use it for flavour but also to adjust consistency of the hummus to your liking. If you don't like or want to use the oil you can adjust consistency with some water or aquafaba (chickpea liquid).
Salt & Pepper
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Put cooked and peeled beetroot in the bowl of food processor and blend until smooth.
Add chickpeas, roasted garlic, lemon juice, tahini, salt and ground cumin and blitz together until smooth. You might need to stop the food processor couple of times and scrape the sides before continuing.
As you blend, slowly start adding some extra virgin olive oil into the mix. It will add flavour and help you to adjust consistency to your liking. Use as little or as much as you like. Also feel free to use water or aquafaba (chickpea liquid) instead of oil.
Taste and adjust seasoning if required.
Serve and enjoy!
🥡 Storing
Store: Beetroot hummus can be stored in the fridge for up to a week.
Freeze: Hummus can be frozen for up to 3 months. I wouldn't recommend freezing it for longer than that as its flavour and texture will most likely be affected.
Defrost: The best way to defrost beet hummus is in the fridge overnight.
🍴 Serving suggestions
Hummus (including this beetroot hummus of course) must be one of the most versatile spreads and/or dips out there.
Serve it as a dip with array of crudités, pita bread, crackers or my homemade breadsticks. I like to drizzle over some extra virgin olive oil when serving or garnish with a sprinkle of sesame seeds (black, white or both) and perhaps some fresh dill.
Use it as a lovely, vibrant and delicious sandwich/wrap spread. Try my favourite cold veggie fritter sarnie with said beetroot humus and my no-knead wholemeal bread. Soo good and such a fab way of using cold leftover fritters too.
Use it as pasta sauce for a very quick midweek meal. Simply boil some pasta (make sure to save some pasta water when draining it) and once ready stir through generous amount of beetroot hummus. Use saved pasta water to adjust consistency of the sauce to your liking. Plenty of green veg on the side and dinner is on the table in minutes!
Serve it slightly warm and topped with array of roasted vegetables of your choice and tasty flatbreads.
💭Pro tips
Adjust consistency of the hummus depending on your serving needs. Keep it slightly looser if using as a dip or firmer if you intend to use it as a sandwich spread.
Drying your chickpeas in the clean tea towel after draining and rinsing them, will help you keeping the consistency of the hummus firmer as you get rid of some of the moisture.
Make sure to taste and adjust the flavour to your liking. Extra squeeze of lemon, touch more garlic or tahini etc. we all have different taste buds.
❓FAQ
Yes you can. Make sure to use vacuum packed beets and not the jarred ones in vinegary brine though. One thing to bear in mind is that the colour of your hummus won't be as vibrant when using ready cooked beetroot.
Tahini is traditionally used in hummus recipes but if for some reason you don't want to use it you can leave it out. This will change the flavour of the hummus mind you. You could try and substitute it with one of the nut butters (if not allergic) but be careful and don't add too much at first.
Have you tried my Beetroot Hummus?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More beetroot recipes
Buckwheat and Beetroot Salad with Chickpeas
Botwinka (Polish Beet Greens Soup)
📋 Recipe
Beetroot Hummus
Equipment
Ingredients
- 1 400g tin of chickpeas drained, rinsed and dried (see notes)
- 200-250 g cooked beetroot (peeled), see notes
- 2 tablespoon (heaped) tahini
- 2-3 tablespoon lemon juice or adjust to taste
- 1 teaspoon (heaped) ground cumin see notes
- ½ teaspoon salt or add to taste
- 4 cloves roasted garlic or use 1-2 cloves raw garlic
- 2 tablespoon extra virgin olive oil or per your liking, see notes
- more salt and pepper to taste
- sesame seeds, fresh herbs to garnish
Instructions
- Put cooked and peeled beetroot in the bowl of food processor and blend until smooth.200-250 g cooked beetroot
- Add chickpeas, roasted garlic, lemon juice, tahini, salt and ground cumin and blitz together until smooth. You might need to stop the food processor couple of times and scrape the sides before continuing.1 400g tin of chickpeas, 2 tablespoon (heaped) tahini, 2-3 tablespoon lemon juice, ½ teaspoon salt, 4 cloves roasted garlic, 1 teaspoon (heaped) ground cumin
- As you blend, slowly start adding some extra virgin olive oil into the mix. It will add flavour and help you to adjust consistency to your liking. Use as little or as much as you like. Also feel free to use water or aquafaba (chickpea liquid) instead of oil.2 tablespoon extra virgin olive oil
- Taste and adjust seasoning if required.more salt and pepper
- Garnish if you want, serve and enjoy!sesame seeds, fresh herbs
Notes
- Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only.
- Preparation time does not include cooking beetroot but making hummus only.
- If using home cooked chickpeas use approximately 240g which is an equivalent of drained weight from 400g tin.
- You can use shop bought, vacuum packed beetroot (not in vinegar) or you can roast/boil/steam your own. See my post How to Cook Beetroot.
- Ground cumin can be substituted with ground coriander (at a pinch) or you could use half and half.
- If you don't want to use olive oil you can substitute it with water or aquafaba (chickpea liquid) to adjust consistency of your hummus.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
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