If anyone tells you that you eat too much hummus, gently ignore them and pass the bowl. Hummus is one of the most versatile snacks around — creamy, nutritious and endlessly adaptable. I never tire of it because you can change the flavor profile with a few simple ingredients and create something new every time.
Traditional hummus is made from chickpeas, tahini, lemon and garlic, but adding roasted vegetables, herbs or spices opens up many delicious possibilities. Beetroot hummus, for example, delivers a vibrant color and a slightly sweet earthiness that works beautifully as a dip, spread or sandwich filling. Below is a simple, reliable recipe that produces a creamy, flavorful beetroot hummus you can make at home.
Beetroot Hummus
The Greedy Vegan
Pin Recipe
Ingredients
- 450 g chickpeas cooked or canned
- 200 g beetroot, roasted and peeled or use pickled beetroot
- 2 cloves garlic
- 2 tablespoon tahini
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 3 tablespoon water
- 1 teaspoon sundried tomato finely chopped
- 1 teaspoon salt
Instructions
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Place the chickpeas in a food processor and blend until they form a thick, slightly dough-like paste. Add the garlic, tahini, olive oil, lemon juice, water, sundried tomato and salt. Process until you reach your preferred hummus consistency, pausing to scrape down the sides. If the mixture is too thick, add a tablespoon of water at a time until it loosens.
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Add the roasted (or pickled) beetroot and pulse briefly. For a marbled texture, pulse only a few times so small beet pieces remain. For a uniformly pink hummus, blend until smooth. Taste and adjust seasoning with more lemon or salt if needed.
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Serve immediately at room temperature or chill in the fridge. Stored in an airtight container, this beetroot hummus will keep for up to 4 days. The lemon juice helps preserve freshness.
Nutrition