Beetroot Hummus

Jill here again:

This is one of my favourite simple recipes to make to impress guests or to liven up my own meals (and their colour) in a hurry. This beetroot hummus is full of everything good and does not contain any added oil or dyes. It is super simple to make and the ingredients are easy to come by. I like to keep these ingredients stocked in my house because they don’t go bad quickly. Full of healthy fats, loaded with fiber and super high in protein this recipe will help keep you fuller for longer, and give you energy that sustains. Impress your guests or your lunch mates with this gorgeous and fun hummus.

Time to prepare: Depending on the method you are using anywhere from 10 minutes to 75 minutes

Ingredients:

2 Cups of cooked Chickpeas (1 cup of dry makes 2 cups of cooked)*

2 medium sized Beets*

1 Garlic clove pressed (or to taste)

1 tsp of Sea Salt (or to taste)

2 tsp of Ground Cumin

1 Tablespoons of Tahini

Juice from a small Lemon

1/2 cup of Aquafaba or Water**

Fresh Pepper to taste (I use a few grinds)

1 tsp of Chipotle Chile Pepper (more or less if you prefer non-spicy)

What you will need: Food processor or Blender, sheet pan

Directions:

1. Set the oven to 400 degrees C. Wash, dry, and cut up the beets. Place the beets on a piece of parchment on your sheet pan and place in the oven to cook for 50 minutes. Let cool until easy to handle. Remove skin.

2. Cook Chickpeas while you are waiting (see notes for using canned beets and chickpeas). Juice the lemon.

3. Place the beets, chickpeas***, tahini, lemon juice, salt, garlic, cumin, aquafaba, pepper, and chipotle pepper in a blender or food processor. Blend on high until there is a consistent mixture. Depending on the blender and your ingredients you may need to add more aquafaba until there is a nice creamy texture. Make sure you stop adding the liquids before things get too runny.

4. Taste the hummus and adjust the seasonings to your preference.

5. Enjoy! If you like you can top with a drizzle of olive oil, some sesame seeds or pumpkin seeds (my favourite) for some added crunch. My boys love hummus on toast. I like this particular hummus on vegetables (especially snap peas). Other options are corn chips, pita chips, place into your sandwiches or wraps, use on top of buddha bowls, really anything can benefit from the addition of a lovely bright pink hummus.

Notes:

*Sometimes I buy canned beets and use them for this recipe. The flavour of the roasted beets is wonderful but in a pinch I can make this recipe in 10 minutes using canned chickpeas and canned beets. 

**Aquafaba is the juice from the canned chickpeas, if you are making your own chickpeas feel free to use water. The aquafaba makes for a much creamier hummus without the use of added oil.

***if you’re obsessed with super smooth hummus you can take the extra time to remove the skins from the chickpeas. This takes a while, but can be worth it depending on your preference.

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