Hot pink, lemony with a kick of garlic, loaded with vitamins and minerals, super creamy and flavourful, and perfect with pita or veggies as a spread! This Vegan Beetroot Hummus is the best hummus recipe and makes for the perfect evening snack!
It’s easy to make, beautiful to look at and full of nutritional value!
Once you’re beets and chickpeas are cooked, it’s simply a matter of throwing everything into the blender or food processor and whisking it away. It’s the perfect make ahead hummus recipe, you can store it in the fridge for up to a week.
I was slightly afraid before taking my first bite as i thought the beets would overpower the taste of the hummus or altogether it might not taste great. But it was amazingly delicious! The lemon, garlic and tahini helped to balance the taste of the beets and gave it a creamy texture making it the best hummus recipe!
It wasn’t just me who liked it, even my father was all for it which is a major factor for me! Honestly, my dad’s feedback is the most important for me when I cook. We had the Beetroot Hummus with chips and veggies.
Ingredients for Hummus
All that you need for this easy hummus recipe is cooked and peeled chickpeas, boiled / baked and peeled beetroots, tahini, garlic cloves, lemon juice, olive oil and cumin powder. I’m sure most of you have these ingredients stocked up in your pantry. With such few and easily available ingredients this recipe makes for a great dip if you have guests coming in
It’s pretty to look at and amazingly delicious. It will make your tabletop vibrant and will leave you wanting for more. Serve with pita, chips or veggies and make it a party snack or a side dish that your guests will truly love.
You will truly love this Beetroot Hummus because its:
- Vegan
- Gluten free
- Low fat
- Nutritious
- Silky
- Rich
- Super delicious
- Beautiful to look at
The secret to a smooth and creamy hummus
- Ice cold water – I don’t have scientific reason behind this, but every time I have mixed tahini with ice cold water it gives the hummus a smooth, creamy and velvety texture. It also seems to make my hummus light and fluffy. The water turns the hummus into a smooth and fluffy dip!
- Peel the chickpeas – Another trick for the smoothest hummus is to peel the chickpeas and remove the skin of each grain. I know it’s time consuming and requires patience but it’s all worth it! Skinless chickpeas will definitely give a creamy and smooth texture to the hummus.
- Soak the garlic in lemon juice – If using raw garlic, smash it up and soak it in lemon juice for a few minutes. The acidity of the lemon juice will remove the heat and bitterness of the garlic, leaving behind nothing but sweet garlicky flavour.
- Tahini – The best hummus needs to have a decent amount of good quality tahini. Not just a tablespoon or two but a good amount. Using good quality tahini rather than a cheap supermarket one will make a huge difference to the way your hummus will taste.
Pair this hummus with the Lemon Herb Grilled Chicken Salad to make it a complete healthy meal!
Beetroot Hummus – Best Hummus Recipe
Course: Side Dish, VeganDifficulty: Easy6
servings30
minutes40
minutes1
hour10
minutesIngredients
3 cups cooked and peeled chickpeas
300 gm beetroot
4 tbsp lemon juice
1 tsp cumin powder
1/4 tsp salt
1/4 cup tahini
1 tbsp olive oil
3/4 cup ice cold water
fresh parsley for garnishing
3 cloves minced garlic
Directions
- Boil the beetroot until fully cooked. Once cool, peel of the skin and chop into large chunks. Soak the minced garlic in the lemon juice and set aside.
- Pour tahini and ice cold water to the bottom of the blender and then the rest of ingredients. Blend well until smooth.
- If the hummus is too thick drizzle more water or olive oil.
- Garnish with parsley leaves or sesame seeds. Serve with pita, veggies or chips.
