Beetroot hummus is a chickpea and beetroot based sauce that is very easy to prepare in a quick manner. It is a tasty and colorful variant of the typical and famous original hummus recipe. Delicious when spread on bread or croutons, it is also a delicious dip for fresh vegetables.
Beetroot hummus is a more colorful, vibrant, and sweet alternative to chickpea hummus. The sweetness of red beetroot blends perfectly with the taste of chickpeas and tahini sauce giving it a note of delicacy and truly intense color.
Is beetroot healthy?
Yes, either you choose to boil it or bake, beetroot is a tuber with multiple beneficial properties. it is rich in mineral salts, calcium, and iron, in particular, vitamin A, vitamin C, and antioxidants. As a result, beet and chickpea hummus, in addition to being tasty, is also nutritious and healthy food. Moreover, beetroot hummus is suitable for those who follow a vegan diet or suffer from intolerance because the dish is dairy-free, egg-free, and gluten-free.
Ingredients for beetroot hummus
For this quick appetizer, you will need some products you might have a hard time preparing. For instance, the tahini sauce. You may prepare the tahini sauce with roasted sesame seeds at home, or choose the simple path and buy one. Tahini has become pretty popular and can be easily found in supermarkets, in ethnic shops, or in natural food shops. Moreover, I order my tahini online, a method I find very suitable especially considering the world conditions.
Another product of the recipe that needs special attention is the beetroot. You can buy it raw and have it cooked at home. You may choose to boil it or bake it wrapped in aluminum foil. Or again, you can choose the easy way and buy vacuum-packed, already cooked beets.
As the original recipe of hummus indicates, you will need boiled or canned chickpeas. Olive oil to smoothen the composition, half a lemon to squeeze out its juices, and add acidity. A couple of garlic cloves to make it irresistibly aromatic and tasty. For a milder garlic taste, in the case when fresh garlic is too heavy for your stomach, you can replace it with granulated garlic of garlic powder.
For a more pronounced taste, you may want to add some cumming powder and smoked paprika powder.
How to make tahini sauce?
In case you have the time and desire to try something new, get on the sesame sauce – tahini. Toast the sesame seeds in a pan over low heat for a few minutes. Always swirl the pan to prevent them from burning and becoming bitter. You know they’re ready when the sesame seeds are golden and start to pop. Let them cool then transfer them to a kitchen robot, a blender. Gradually add the sesame oil slowly while the blender is doing the job. Add salt gradually. Let the blender work until obtaining a smooth and homogeneous sauce which you can then transfer to a glass jar. The tahini sauce is ready for the classic hummus or for the beetroot hummus.
Can you make hummus without tahini?
No matter the reasons, it is alright to exclude it from the recipe. Whether you are intolerant to sesame or you simply could not find it in the store, hummus without tahini is also an option. Although I have to admit that tahini gives a silky and smooth texture to the chickpea sauce, extra olive oil and water will play a good substitute. While mixing the ingredients, slowly pour the water until you reach the needed consistency.
How to make beetroot hummus?
Use a kitchen robot or a hand blender to make the beetroot hummus. Put together the chopped beets, canned chickpeas, lemon juice, 2 tablespoons of tahini, 2 garlic cloves, cumin, smoked paprika, and a tablespoon of oil to the blender jar. Blend everything to obtain a smooth and homogeneous cream that you will add salt if necessary.
Beetroot hummus is ready. Transfer it to a bowl, drizzle with some olive oil and garnish anything you find suitable. You may top the beat hummus with a tablespoon of sour cream.
How to serve beetroot hummus?
Serve the hummus as soon as it is ready. Spread it on a slice of toasted bread or use it as a dip for fresh vegetables like carrot, celery stalks, and cucumbers.
How to store the hummus?
You can blend the hummus on Monday and have it till Friday. It is a good recipe to prepare and enjoy for a few days. For the composition to last longer, add granulated garlic instead of fresh garlic.
My advice, however, is to eat it in the first 1-2 days after its preparation, it is when the hummus will delight your tastes to the maximum.
Quick & Colorful Beetroot Hummus
- 1 medium beetroot for more color and sweetness, use 2 beetroots
- 1 can chickpeas
- 2 tbsp tahini
- 1-2 tbsp olive oil
- 2-3 tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp cumin powder
- Boil or bake the beetroot. Peel the skin and slice it
- Put together the chopped beets, canned chickpeas, lemon juice, 2 tablespoons of tahini, 2 garlic cloves, cumin, smoked paprika, and 2 tablespoons of oil to the blender jar.
- Blend everything to obtain a smooth and homogeneous cream
- Check for salt. Serve with pleasure