Beetroot hummus is a fun and vibrant addition to your snack repertoire, offering a delightful burst of color and flavor. This pink hummus is not just easy to prepare, but it also boasts a slightly sweet and earthy taste thanks to the beets.
Perfect for dipping, spreading, or simply enjoying on its own, this bright pink creation is truly gorgeous and bound to impress anyone who sees it on your table, I know I love it!
More On Hummus
Hummus has always been a staple in my household, as I grew up eating it regularly. In honor of that, I’d like to share a few variations for you to try: basil hummus, extra lemony lemon hummus, herbaceous cilantro lime juice hummus, and cilantro jalapeño hummus. All of them are delicious!
If you love this famous chickpea dip, you might want to learn more about it, such as the differences between hummus and baba ganoush, or whether hummus is vegan.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Aside from beetroot and chickpeas, the core ingredients needed for this delicious hummus are tahini, lemon juice, salt, and garlic. Let's delve a little deeper into the star ingredients: beets and chickpeas.
The Beets
Beets truly shine in this recipe; they bring an earthy sweetness and a vibrant, eye-catching pink hue that we all adore. I prefer using medium-sized fresh beets for the best flavor and texture.
Before boiling, I thoroughly scrub each beet bulb to remove any stubborn dirt and trim off the stems, which can be reserved for other dishes, like sautéed garlic soy beet greens.
Resist the temptation to cut into the bulbs before cooking. Keeping the beets whole prevents the beautiful color from leaching out into the water. Once they’re cooked and tender, allow them to cool until they’re manageable.
Then, simply trim the ends and peel away the skin, this should come off with ease. For more detailed instructions, refer to the recipe card, but this gives you a solid overview.
The Chickpeas
Coming from a Lebanese background, I have a strong preference for using dried chickpeas (I didn't grow up eating canned chickpeas), as they offer a richer, more authentic flavor.
However, I understand that time can be a constraint for many. If you're short on time, canned organic chickpeas are a great alternative. Just drain and rinse them, and if you have a bit of extra time, simmer them in water for about 20 minutes. This small step enhances the smooth and creamy texture of your hummus. If not, that’s perfectly fine,skipping this step won’t ruin your dip.
Working With Dry Chickpeas
If you're opting for the traditional approach with dry chickpeas, soak them in three times their volume of water overnight.
The next day, simmer them in fresh water with a teaspoon of baking soda. This method helps to break down the skins and softens the chickpeas until they are almost falling apart.
Make sure to discard any loose skins that float to the top; while it may seem like extra work, this step is essential for achieving extra-smooth hummus.
Janelle's Tips
The beets can be prepared a couple of days ahead and kept in the fridge in an air-tight container.
Whilst I advocate using fresh beets as the flavor in the beet hummus is that much better, you can use pre-cooked store-bought beets found in the refrigerated section of your local supermarket to save time.
Storage
Store beet hummus dip in an airtight container in the fridge for up to 5-7 days. Here are some ideas for what to serve with hummus.
I do not recommend freezing beetroot hummus.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Beetroot Hummus
Ingredients
- 1 medium Beetroot
- 1½ cups Chickpeas cooked, drained and rinsed, see above article for notes on this
- ½ teaspoon Salt or to taste
- ¼ cup Tahini
- 1 clove Garlic
- ¼ cup Lemon juice freshly squeezed
- Water for boiling beets in
Instructions
Prepare the Beetroot
- Wash the beetroot thoroughly to remove any dirt. Trim off the tops and roots, but do not cut into the bulb. See the video.
- Place the beetroot in a pot and add enough water to cover it. Bring the water to a boil on the stove over high heat. Once boiling, reduce the heat to a simmer. Allow the beetroot to simmer for about 30-40 minutes or until it becomes tender. Pierce the beetroot with a fork or knife to check for tenderness.
- Once done, remove the beetroot from the pot and let it cool. Peel the skin using your hands or a knife. Chop the boiled beetroot into chunks.
Make The Beet Hummus
- In a food processor bowl, add the chunks of boiled beetroot, cooked and drained chickpeas, tahini, salt, lemon, garlic clove. Blend until a creamy texture is achieved. Serve topped with your preferred garnish.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Kristin
What a great snack! I love how nutritious and delicious this is. I've been spreading it on multi-grain Wasa crackers and it is so filling and healthy!
Faye
Yum Janelle. I love all your food
Janelle Hama
Thank you kindly!