Beetroot Hummus
Vibrant, creamy, and packed with nutrients, this Beetroot Hummus is a visually stunning twist on the classic Mediterranean dip. Roasted beetroots bring a subtle earthiness and gorgeous color to the silky blend of chickpeas, tahini, garlic, and fresh lemon juice, while a hint of cumin adds warm, aromatic depth. Effortlessly prepared in just 15 minutes of active time, this recipe is perfect as a healthy appetizer or snack. Pair it with pita bread, crisp vegetable crudités, or use it as a flavorful spread in wraps and sandwiches. Naturally vegan, gluten-free, and rich in antioxidants, this roasted beetroot hummus will quickly become your go-to dip for entertaining or everyday indulgence.
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Recipe Information
Ingredients
- 2 medium beetroots
- 1 400g can canned chickpeas
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon parsley
Instructions
Preheat the oven to 200°C (390°F).
Wash the beetroots, wrap them in aluminum foil and place them on a baking sheet.
Roast the beetroots in the oven for 40-45 minutes or until they are tender when pierced with a fork.
Allow the roasted beetroots to cool slightly, then peel and roughly chop them.
In a blender or food processor, add the chopped beetroots, rinsed and drained chickpeas, tahini, lemon juice, and garlic cloves.
Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
While the blender is running, slowly drizzle in the olive oil, adding the cumin, salt, black pepper, and water. Blend until completely combined and silky smooth.
Taste and adjust seasoning if needed, adding more salt or lemon juice to suit your taste.
Transfer the beetroot hummus to a serving bowl and garnish with chopped parsley.
Serve with pita bread, vegetable crudités, or as a spread on sandwiches.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 32.6 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4848 mg | 373% | |
| Iron | 21440.7 mg | 119115% | |
| Potassium | 2021 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
