Creamy vegan beetroot hummus dip made from scratch. This hummus is really healthy, packed with plant-based protein and lots of flavour!
As I grew up in the Middle East, I’ve eaten a big amount of hummus in my life. Hummus to me means chickpeas, tahini, lemon juice, a little bit of garlic and a pinch of salt. Nothing else! Hummus must be light in colour, and have a silky smooth texture.
When I first moved to the UK, I started seeing different variations of hummus that I was really skeptical about trying. As in my head, hummus must only be made the classic way!
All of that has changed earlier this year when I ordered a platter with 3 different hummus dips in a restaurant in Cairo, and I instantly fell in love with beet hummus! It was honestly one of the best hummus dips that I’ve ever had, and really different if you compare it to the classic hummus. Then last month, I got to try beet hummus again with my husband in Bali, we both really enjoyed it and I started making it at home after our trip and decided that it was worth blogging and sharing with my readers.
WHAT IS SO SPECIAL ABOUT BEET HUMMUS?
First of all, I LOVE the colour of this beet hummus! Isn’t eating healthy just beautiful?
It’s totally vegan, there’s no yoghurt of anything added in this recipe.
The texture of this hummus is out of the world. It’s not silky smooth, but it’s super creamy and very satisfying.
You can eat with toasted pitas, crackers, cucumbers, carrots, you name it!
It’s super easy to make, all you need to do is add all of the ingredients to a food processor and blitz!
It’s made with very simple ingredients that won’t cost you much.
HOW TO MAKE BEET HUMMUS
The recipe is very easy to make and requires simple ingredients. You will need either canned chickpeas that you’ll have to drain from the aquafaba and use. Or just use dried chickpeas that will need to be soaked in water and cooked until soft.
As for the beetroot, there are 3 ways to cook it. You can either boil it, roast it or steam it. I boiled mine in water with a pinch of salt, then peeled the skin off and it was ready to go in the hummus.
In a food processor blitz all the ingredients until you reach the desired texture and consistency.
The ingredients that you will need: Cooked chickpeas, cooked beetroot, tahini, garlic, lemon juice, cumin, olive oil, black pepper, and salt.
Beetroot hummus needs to be covered or stored in a container in the fridge for up to 3 days.
Once it’s ready, I drizzle with hummus with a little bit of extra virgin olive oil and garnish with chopped parsley and cracked black pepper.
Serve this beet hummus with toasted pita chips, crackers, carrots, or cucumbers!
If you make this recipe, don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see your creations!
- 1 medium beetroot roasted, boiled or steamed
- 1 can chickpeas or 1 cup of cooked chickpeas
- 2 cloves garlic
- 1 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 tsp ground black pepper
- pinch of salt
- In a food processor, add all ingredients and blitz until smooth.
- If the dip is too thick, add a little bit of water. Serve in a bowl, add a little of olive oil and sprinkle with chopped parsley.