Description

Beetroot hummus is a stunning and nutritious dip that will elevate any gathering with its vibrant color and rich flavor. Combining earthy roasted beets, creamy chickpeas, and smooth tahini, this easy-to-make recipe creates a luscious spread perfect for dipping fresh vegetables or slathering on sandwiches. The addition of garlic and lemon juice introduces a savory brightness that makes it an irresistible choice for your snack table or meal prep routine. Loaded with health benefits, including heart-healthy nutrients and plant-based protein, this beetroot hummus offers a delicious way to incorporate more vegetables into your diet. Whether you’re entertaining guests or enjoying a quiet evening at home, this delectable dip promises to impress.

Ingredients

Fresh or pre-cooked beetroot
Canned chickpeas (low-sodium)
Tahini
Garlic cloves
Fresh lemon juice
Extra virgin olive oil

Instructions

Roast the beets: Wrap fresh beets in foil and bake at 400°F (200°C) for about 45 minutes until tender. Allow them to cool and peel the skin off.
Blend the ingredients: In a food processor, combine roasted beets, canned chickpeas, tahini, garlic cloves, lemon juice, and olive oil. Blend until smooth.
Adjust consistency: If too thick, add water one tablespoon at a time until desired texture is achieved. Taste and adjust seasoning as needed.
Serve: Transfer hummus to a serving bowl, drizzle with olive oil, and garnish with fresh herbs if desired.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 2g
Sodium: 80mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: For extra flavor, consider adding spices like cumin or smoked paprika. Store leftovers in an airtight container in the fridge for up to five days. To make it nut-free, substitute tahini with sunflower seed butter.