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+ servings
4.91 from 11 votes

Beet Hummus

Creamy vegan beet hummus dip made from scratch. This hummus is vibrant, healthy, packed with plant-based protein and lots of flavor!
Author Diana
Servings 4 servings
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 medium beetroot roasted, boiled or steamed
  • 1×15 ounce (400g) can cooked chickpeas drained, or 1 ½ cups of cooked chickpeas
  • 2 cloves garlic
  • 1-2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon salt

Instructions

  • To a food processor, add all ingredients and blend until smooth (about 5 minutes).
  • If the dip is too thick, add a little bit of water and blend again. Have a taste, and adjust seasonings/garlic to your preference.
  • Serve in a bowl, add a little of olive oil and garnish with pomegranate seeds, fresh herbs, nigella seeds, sesame seeds, etc.

Notes

Serve with toasted pita chips, veggie sticks such as celery, cucumber, carrot, olives, or crackers.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 17mg | Vitamin C: 3.4mg | Calcium: 8mg | Iron: 0.2mg