Beetroot Hummus Recipe (Healthy + Vegan)

Creamy, nourishing and healthy beetroot hummus recipe is my favourite go to snack! This recipe is takes only 10 minutes and is made from staple ingredients you will find at home. 

I am a big fan of hummus it’s so versatile, you can make hummus in many ways for example add Roasted Peppers, Chilli, Beetroot. This beetroot hummus recipe is nourishing and much healthier than a store-bought alternative as we added beetroot in which is low in calories. 

What is hummus? 

Hummus is a Mediterranean dip made from chickpeas, tahini (sesame paste) and olive oil. Hummus is traditionally eaten with fresh vegetable or tortilla chips as a dip or used as a spread on toast. But you can also make a pasta sauce from hummus (recipe coming soon)! 

MUST TRY

• Authentic Hummus Recipe

Ingredients for Beetroot Hummus Recipe 

• Chickpeas – You can either use chickpeas from can (as I did, it’s the easiest way) or cook chickpeas from scratch. 
• Cooked Beetroots – In this recipe I prefer to use cooked beetroots (not with vinaigrette) to get a nice pink colour!  
• Garlic – You can leave out garlic but I would recommend try a hummus with garlic. 
• Tahini – Tahini or Sesame Paste is the main ingredients int h hummus which gives it its a creamy and silky texture. 
• Avocado Oil/Extra Virgin Olive Oil – adds healthy fat to the hummus and some extra nutrients (you can use less and add more water if you are looking for low calorie option)
• Sea Salt – adds a taste to the hummus
• Lemon Juice – Fresh Lemon Juice is a must in this recipe to achieve the freshness and delicious taste. 
• Toasted Sesame Seeds – I love to top my hummus with toasted sesame seeds. You can easily make them by toasting your sesame seeds on a skillet for 2-3 minutes. 
• Coriander or Parsley – To add a mor freshness and flavour to your dip, top it with fresh herbs. My favourite is coriander or parley (whichever I have on hand). 

How to make Beetroot Hummus?

This hummus is super easy to make, just follow these few steps to get the most creamy and delicious hummus.

1. Place the chickpeas into clean kitchen towel and remove the skins. They will come off easily. 
2. Place the chickpeas into the pot and cook for 5-8 minutes and rinse the chickpeas. 
3. In a food processor add chickpeas, beetroots, garlic, tahini, olive oil, salt, lemon juice and mix until smooth and creamy around 2-3 minutes. If needed add 1 tbsp of water to get the desired consistency. 
4. Transfer to serving bowl and top with toasted sesame seeds, olive oil and fresh coriander/parsley.  

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How to store Beetroot Hummus?

The hummus is best eaten fresh, but you can store it in an airtight container in the refrigerator for up to 3 days. I wouldn’t recommend freezing the hummus. 

Can I substitute any ingredients?

Yes of course. This recipe can be made in many ways. You can swap beetroot for roasted peppers, chilli powder or just made it without them to get the Traditional Hummus. If you are looking for an even healthier version, you can leave out the olive oil and add water instead. This will reduce the hummus calories.

 I also tried to make hummus with peanut butter instead of tahini and it worked great! 

MORE MEDITERRANEAN HEALTHY RECIPES TO MAKE: 

• Grilled Chicken & Avocado Salad
• Authentic Hummus Recipe

If you make this recipe make sure to comment below or send me a pic! If you would like to see more summer cocktail recipes, follow me on my Instagram and Pinterest.