Rachel Steenland is a vegan blogger and recipe developer who is on a mission to shake up the world through the power of plants, by sharing tasty and easy 100% plant-based recipes to resources to help you live a vegan lifestyle. In this article, she shares a twist on the classic hummus recipe: beet hummus.
Beet Hummus
An Ingredient you can’t Beet!
There is no mistaking the flavor of beetroots. They are earthy, yet sweet, and can be eaten in all kinds of ways! And yes, fresh beets make this hummus beautiful, but did you know they also add plenty of nutrition? Indeed, these lovely pink root veggies are:
- Rich in folate, manganese, and potassium.
- High in fiber.
- A good source of iron and vitamin C (these nutrients work well together because vitamin C helps your body to absorb iron from your food).
- Full antioxidants. Betanin, for example, which gives red beets their beautiful color.
What You’ll Need
Hummus
Garnish
- Olive oil
- Sesame seeds
- Flat leaf parsley, finely chopped
- Chickpeas (reserved from hummus ingredients)
How to Make this Beet Hummus
Step one: prepare the beets
- Microwave: Wrap beets in parchment paper and place in a bowl with a tiny splash water. Cook on high for five minutes or until beets are tender. Set aside to cool.
- Oven: Preheat oven to 375F / 190C. Wrap beets in foil and bake for 45 minutes or until tender. Set aside to cool.
Step two: blend the hummus
Place all hummus ingredients into a high powdered blender or food processor, and process until smooth and creamy. Taste and adjust seasoning, if needed.
Step three: garnish and serve
Transfer hummus into a bowl, then sprinkle with fresh flat leaf parsley, sesame seeds, chickpeas and drizzle with olive oil.
Beet Hummus
Ingredients
- 2 medium beets - approx. 1 cup, peeled and cut in half*
- 1 can - 15.5oz / 439gram chickpeas, drained + rinsed (reserve a few chickpeasfor garnish)
- 3 tablespoons lemon juice
- 2 garlic cloves - peeled
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup water
- 1 teaspoon ground cumin
- Salt - to taste
- Garnish
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- Handful of flat leaf parsley - finely chopped
- Small handful of chickpeas - reserved from hummus ingredients
Instructions
- Prepare beets
- Microwave: Wrap beets in parchment paper and place in a bowl with a tiny splash water. Cook on high for five minutes or until beets are tender. Set aside to cool.
- Oven: Preheat oven to 375F / 190C. Wrap beets in foil and bake for 45 minutes or until tender. Set aside to cool.
- Place all hummus ingredients into a high powdered blender or food processor, and process until smooth and creamy. Taste and adjust seasoning, if needed.
- Transfer hummus into a bowl, then sprinkle with fresh flat leaf parsley, sesame seeds, chickpeas and drizzle with olive oil.
Notes
- *Make this recipe quicker by preparing the beets ahead of time. Cooked beets will keep in the fridge for a couple of days without any issues. Alternatively, you could use store bought roast beets!
- Serving suggestions: 1). Serve with veggie sticks and/or pita chips, 2). Dollop on the side of roasted root vegetables or grain bowl, 3). Spread on sandwiches, 4). Eat with a spoon straight from the bowl … we won’t judge!
- Store hummus in the fridge for up to 3 days.
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You Might Also Like…
If you enjoyed this beet hummus recipe, you might also like this beet hummus pasta recipe by Teri-Ann Carty. Click here for the recipe.
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Recipe & Photography by Rachel Steenland.
Connect with Rachel on instagram (@rachelsteenland) and find more delicious recipes on rachelsteenland.com.
