Creamy vegan beetroot hummus dip made from scratch!
As I grew up in the Middle East, I’ve eaten a big amount of hummus in my life. So 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’ve started seeing different variations of hummus that I was really sceptical about trying. Because in my head, hummus must only be served 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 constantly fell in love with beet hummus! It was honestly the best hummus dip that I’ve had, and really different if you compare it to the classic hummus. Last month, I’ve ordered beet hummus again with my husband in Bali, we both really enjoyed it so I started making it at home after our trip and then decided to blog it to share it with you guys.
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 whizz!
It’s made with very simple ingredients that won’t cost you much.
HOW TO MAKE BEET HUMMUS
The recipe is very to make and requires very simple ingredients. You will need either canned chickpeas that you will need to drain from the aquafaba and use. Or like I did, use dried chickpeas but then you will need to soak them in water and cook them until they’re 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 and a pinch of salt, then peeled the skin off and it was ready to use.
In a food processor whizz 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.
For garnishes, I like to add a little bit of extra virgin olive oil, sprinkle with chopped parsley for colour and a little bit of freshly milled black pepper.
Serve this beet hummus with toasted pitas, 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!
Creamy vegan beetroot hummus dip made with very simple ingredients.
- 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 whizz 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.