I bet you ran away from your computer or phone when you saw the word beetroot in my post title. Scary, I know. I used to hate beetroot too, but my “achievement unlocked” moment came when a smoothie containing beetroot converted me. Though I’ve upped my beetroot game and can now eat them raw in salads, not gonna lie, I think it’s better incorporated into something like smoothie or soup.
My favorite beetroot food item definitely has to be beetroot hummus. I’m a big fan of hummus myself, but I swear I’m not biased about beetroot hummus. With beetroot in it, the hummus can still have a great texture without an unpleasant smell or taste. If you were to eat it blindfolded, I don’t think you would be able to tell there’s beetroot in beetroot hummus because some of the other ingredients have stronger tastes and smells.
Why Use Beetroot in Hummus?
Now the question is, why would you want to use beetroot in hummus when the traditional hummus is already good? Well, as healthy as they are, we can’t deny the fact that chickpeas are a high-calorie food. When you use a hummus recipe with beetroot in it, it means you’re using fewer chickpeas and the hummus will, therefore, be lower in calories but still healthy.
The next reason is not any less important and it is that the beetroot gives the hummus a fuchsia color! I mean, who doesn’t like pink foods? If you have children who struggle to eat their fruit and vegetables, maybe this could work??
Ways to Enjoy Beetroot Hummus
There are a couple of ways you can enjoy this pink beauty. For one thing, you can use it as a dip. Beetroot hummus with bell peppers, celery or carrot sticks makes a healthy and nutritious snack/appetizer. The fact that this beetroot hummus is oil-free is also a bonus! Hooray!
I personally like to use beetroot hummus as a spread on my toast for breakfast and add whatever toppings I happen to have on the day. In the picture, which I took a while back, I used cape gooseberries and absolutely loved the combo! Of course, you’re free to use whatever toppings you like. 🙂
So next time you make your homemade hummus or just don’t know what to do with your beetroot, try beetroot hummus. It’ll change your opinion about beetroot! 😉Print
Easy Beetroot Hummus Recipe
This beetroot hummus recipe is delicious and very easy to make. It’s great on toast for breakfast or as a healthy snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1½ cups 1x
- Category: Snack/Appetizer
- 1 medium beetroot, boiled and chopped
- 1½ cups cooked chickpeas
- 2 cloves garlic
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Place the beetroot, chickpeas and garlic into a food processor and blend until smooth, about 1 minute.
- Add tahini, lemon juice, salt and 1 tablespoon of water and blend to mix.
- If the hummus is too thick, add more water. If the seasonings need adjusting, add more lemon juice or salt.
Keywords: hummus, beet, beetroot, toast, cape gooseberry, chickpeas, healthy breakfast, healthy snack, healthy appetizer
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