Beet Hummus
A delicious, quick and easy vegan and gluten-free beet hummus recipe. You just need a few ingredients to make this creamy dip.
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Servings: 1 tub
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.
Tried this recipe?Let us know how it was!