Beet Hummus is delicious dip recipe which is 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 it.
Hummus is one such dip, that I make very often at home.
It is healthy, easy to make and tastes delicious, what else do you need from a dip, right?
It is a popular dip made from the Middle East and it has made its place all over the world with its unique taste.
While the Classic Hummus has its own charm, I do like to add different ingredients to add some flavour to this creamy hummus.
It gives you a brand new Hummus every time and also you have different types of Hummus to serve along with your starters.
After trying my hands on Pumpkin Hummus, Black Bean Hummus, Sweet Potato Hummus, and Roasted Red Pepper Hummus, I was looking forward to try a new ingredient, and that’s when I thought of preparing Beet Hummus.
I bought some Beets to make a Soup, but then I thought why not using it differently this time. I roasted the beet and used it the Hummus.
Roasted Beet gave this hummus recipe a nice, light pink colour, that made it look so beautiful when I served it on the table.
So, if you love Hummus as much as I do and want to try a new variant, then buy beetroot and make this beautiful and delicious hummus.
What is Beet Hummus?
It is a delicious variation of Hummus, where beets are roasted and then blended along with tahini, olive oil, lemon juice, garlic and chickpeas to make this heavenly dish.
I prefer making Beetroot Hummus more often because of the obvious benefits of Beetroot in one’s diet.
Beetroot 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.
This recipe needs all the basic ingredients that a classic Hummus does along with Beetroot, which is the star of this recipe.
Other than Beetroot, you will need tahini, olive oil, lemon juice, garlic and chickpeas.
If you don’t have Tahini, you can also add in some roasted sesame seeds while blending.
Also, make sure to use a good quality olive oil, it makes all the difference.
I love to add this hummus in my Pita Pockets along with Falafels.
You can also add this in your Mezze Platter.
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/wraps/rolls and thin it a bit to use as Salad Dressing.
You can also serve it along with Deep Fried Starters.
It tastes yummy! The creaminess of Hummus goes really well with crunchy fried starters.
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.
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 teaspoon 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.
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.
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Step by Step Recipe
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.
- 1 cup Chickpea
- 5-6 Garlic cloves
- 4 tablespoon Tahini (Mix 4 tablespoon sesame seeds with 2 tablespoon olive oil and little water and blend in a blender to make a smooth paste)
- 8 tablespoon Extra virgin olive oil
- 4 tablespoon Lemon juice
- Salt to taste
- ½ teaspoon Roasted cumin powder
- 1 teaspoon Chili flakes
- 3-4 tablespoon Warm water from boiled chickpeas
- 200 g Beet root
- 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 tablespoon 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.