Beetroot hummus is a beautiful pink twist on traditional hummus. It is by far one of the easiest and most versatile dips around.
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When making beetroot hummus I like using a good quality beetroot powder. I find it easier to use than the fresh vegetable and the flavor is definitely just as good. Also a little goes a long way! The powder I use is by BuyWholeFoodsOnline and it is of great quality.
Making hummus is so easy, and I love how just the addition of one or two ingredients can make it extra flavourful and different. I love serving a variety of flavored hummus with breadsticks and carrot sticks. This beetroot hummus is not only a great dip but also a fantastic sandwich or wrap filler. I love spreading it on a tortilla and adding some honey roasted zaatar butternut squash and peppers for a delicious vegan lunch.
Apart from the chickpeas, another main part of hummus is the tahini. It is very easy to find in stores, but it is also super easy to make! I posted a recipe for it last year and I still use it. You can find it here. You can make both the hummus and the tahini using either a food processor
or a good quality mini chopper
You can have this beetroot hummus without any toppings, however, I always choose to add toppings for some extra texture. For this recipe, I like to use finely chopped parsley mixed with some sesame seeds. and of course some leftover chickpeas. Why not whip up a batch of this hummus and a bowl of the sundried tomato hummus the next time you have company.
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Easy Beetroot Hummus
Equipment
- Food Processor
Ingredients
- 1 Can of chickpeas
- 1 Tbsp Beetroot Powder
- 2 Tbsp Tahini
- 1 Tbsp Olive Oil
- 2 Cloves of Garlic
- 1/2 tsp Salt
- 1 Lemon
- 30 ml Water
Garnish
- Fresh Parsley (Finely Chopped)
- Extra Chickpeas
- Sesame Seeds
Instructions
- Drain the chickpeas and add them to a food processor or blender along with the tahini, beetroot powder, garlic cloves, olive oil, salt, 1/2 of the water, and the juice of the lemon
- Blend or process until smooth. Add water until you reach your desired consistency
- Top with chopped parsley, a drizzle of oilve oil, sesame seeds, and leftover chickpeas before serving with some pita bread
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