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beet hummus in a bowl

Beetroot Hummus

Dive into this vibrant beet hummus recipe that's packed with flavor and nutrients. Perfect for elevating your snack game or impressing guests at your next dinner party!
Author : Aline Cueni
5 from 1 vote

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Prep Time :5 minutes
Total Time :5 minutes
Servings : 6
Calories : 132kcal

Ingredients
 

  • 1 cup (250 g) cooked chickpeas (7 ounces)
  • 1 medium (200 g) cooked beetroot cubed, see notes
  • ¼ cup (60 g) tahini
  • ¼ cup (60 g) aquafaba drained water of the chickpeas
  • 1 lemon only juice
  • 1 tbsp olive oil
  • 1 small clove garlic roughly chopped
  • ½ tsp ground cumin
  • ½ tsp salt or more to taste

Instructions
 

  • Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
  • Add the chickpeas, beets, tahini, aquafaba, lemon juice, olive oil, garlic, and spices to a food processor or blender.
  • Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
  • Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil and microgreens. Serve & enjoy!

Notes

Aquafaba is the liquid from canned chickpeas and makes the hummus extra fluffy. Can be replaced by water.
Store: Hummus can be stored in an airtight container in the refrigerator for about 3-5 days.
Chickpeas: The quickest way to make hummus is with canned chickpeas. You can also use dried chickpeas, but you’ll need to soak and cook them following the instructions on the packaging before using them for hummus.
Beets: For a quick beet hummus recipe, use whole or sliced canned beets. You can also use raw beets, but you'll need to cook them first with one of the following methods.
  • Boiling Method: Peel and cube your beets (wear gloves to avoid staining). Boil them for 30-40 minutes until fork tender.
  • Oven-Roasting Method: Preheat your oven to 390°F. Cut the beets into wedges and place them on a parchment-lined baking sheet. Drizzle olive oil and season before roasting for 30 minutes.

Nutrition

Calories: 132kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 222mg | Fiber: 3g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg