Beet Hummus is delicious dip recipe which is very very easy to make. Made using chickpeas, garlic, roasted beets and lots of olive oil, this is a great party dip. Here is how to make Beetroot Hummus Recipe.
Hummus is a popular dip made in the Middle East and I love Hummus. It is more of a dense, thick spread prepared using chickpeas, olive oil, tahini and garlic. Hummus is usually savoured with falafels or scooped with pita bread.
Often, it is even served with tortilla chips, grilled chicken or crackers. I love making hummus so much that I add different ingredients to it and churn out a new flavour of hummus every time! After making Pumpkin Hummus and Roasted Red Pepper Hummus, I was looking forward to trying a new ingredient, that’s when I thought of preparing Beet Hummus.
Roasted Beet Hummus has this mild flavor of all of the ingredients of hummus and it even has all the goodness of beetroot. Moreover, I totally adore that nice, light pink colour of Beet Hummus.
And tahini, olive oil, lemon juice, garlic, chickpeas and roasted beet root blend along so well that Beet Hummus tastes nothing but heavenly! I prefer making Beetroot Hummus often because of the obvious benefits of including beetroot in one’s diet. Beet root increases our immunity and is rich with Vitamin C and Vitamin B. It even lowers blood pressure and detoxifies our body.
Be it for parties or light family or friend dinners, Roasted Beet Hummus certainly deserves a place on your menu. You need an oven to roast the beet and food processor to make this recipe and these two appliances are usually available in most kitchen. Serve it with tender pita bread and crispy falafels this weekend, here’s its recipe:
What To serve with Beet Hummus?
Beet hummus can be served with pita bread, pita chips, nachos, chips, veggie sticks or crackers. I also like to use it to slather on my sandwiches and thin it a bit to use as salad dressing.
How to make Pickled Beet Hummus?
Pickled beet adds a very nice tangy flavour to this hummus. You can replace the roasted beet with pickled beet if you wish to. Check out this article for pickling beet.
How to make Beet Hummus without Tahini?
You can easily skip using tahini of you don’t have it while making beet hummus. Or else you can add roasted sesame seeds and 2 tsp extra olive oil while grinding the hummus. I have a homemade Tahini recipe which you can make and refrigerate for a long time. It comes in very handy while making hummus.
Can you freeze Beet Hummus?
You can freeze the hummus for upto 4 months. Transfer it in a freezer safe box and freeze. When ready to eat, thaw on counter for 4-5 hours.
How long does Beet Hummus last?
If refrigerated properly, this hummus will last for 4-5 days.
You might also like
How to make Beet Hummus Step by Step
I have used dry chickpeas to make the hummus. I soaked it overnight and then boiled it until softened. You can definitely use canned chickpeas if you wish to. You can either boil the beetroot until softened or roast them. Now all you have to do is add all the ingredients in a blender and blend away. Add little more water if required.
Creamy Hummus is ready.
Beet Hummus Recipe
Beetroot Hummus
Beet Hummus is an easy to make and very delicious dip recipe which is very very easy to make. Made using chickpeas, garlic, roasted beets and lots of olive oil, this is a great party dip.
Ingredients
- 1 cup Chickpea
- 5-6 Garlic cloves
- 4 tbsp Tahini Mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste
- 8 tbsp Extra virgin olive oil
- 4 tbsp Lemon juice
- Salt to taste
- 1/2 tsp Roasted cumin powder
- 1 tsp Chili flakes
- 3-4 tbsp Warm water from boiled chickpeas
- 200 g Beet root
Instructions
- Wash and soak chickpeas in enough water for 5-6 hours.
- Drain the water.
- Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
- Drain the water reserving 3-4 tbsp for the hummus.
Wash and peel the beet root and boil or roast till they are soft.
- Drain the water and keep aside.
- Add all the ingredients including the boiled chickpeas and beetroot in a blender and blend to make a smooth hummus.
- Add little more water if required.
- Serve with pita or any other crackers.
Recipe Notes
You can use canned chickpeas to make hummus too. Drain and rinse the chickpeas before making hummus.
Add more red chilli flakes to give your hummus a spicy kick.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Leave a Reply