Before we get into how to make this delicious Beetroot Hummus recipe, can we take a moment to appreciate how beautiful beets are? Their deep reddish color and a natural, earthy taste....yum! Beets are available year-round here in Texas due to the variety of climates in a LARGE state. But generally, they're available in the late summer everywhere else. They're also a good source of essential vitamins and minerals, including folate.
What exactly is folate? Folate is also known as Vitamin B9; the synthetic form is known as folic acid. Folate helps in the formation of red blood cells' growth and function as well. Most people get the recommended amount of folate as foods such as bread, pasta, rice, and cereals are fortified with folic acid. During pregnancy, women need to supplement with folic acid to prevent birth defects.
I used to be afraid to use beets. They look intimidating when you buy them fresh and color your hands when peeling them. But I discovered that roasting them makes them so much easier to use. A simple trick to avoid staining is to add lemon juice or vinegar when boiling them! I also discovered how much I love the taste so I overcame my fear of beets after this delicious beetroot hummus recipe.
Ingredients For Beet Hummus
- Roasted beets.
- To roast the beets:
- preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
- Take your beets out of the oven and let them cool. The beets should be soft and the peel should slide right off.
- To roast the beets:
- Canned chickpeas. You can also use fresh chickpeas for this recipe. For the convenience of time, I use canned chickpeas.
- Spice and Aromatics. Garlic, lemon, cumin powder
- Olive oil. Use a good quality olive oil.
- Don't skip the salt!
- Ice cold water. The cold helps the consistency of hummus become smooth and creamy.
- Optional toppings: parsley, olive oil, pine nuts, hemp seeds, sesame seeds, or a sprinkle of za'atar.
How To Make Beetroot Hummus
- Use roasted beets. I like to roast mine ahead of time and use them for various dishes. Wash the beet, cut off the ends, wrap it in foil, and put it in the oven at 400°F for about 50-60 minutes. Let cool slightly, remove the foil, and the peel should rub right off! You can also use canned beets if you like the convenience factor.
- Rinse and drain a can of chickpeas (I talk about why this is important in my Phyllo Chaat Cups post). If you want to go a further step for smoother hummus, you can the canned chickpeas to boiling water with a pinch of baking soda for about 15 minutes. Then drain and discard any loose skins.
- Add some olive oil, lemon, garlic, cumin, and salt.
- Blend, baby, blend!
I just can't get over the beautiful colors of this delicious beet hummus! This goes great as a dip or even as a side for falafels. You can serve it with vegetables, pita bread, crackers, chips, or as a spread on your sandwiches.
More Appetizer Recipes
For similar recipes, check out this Turkish eggplant salad or this Olive Oil Bread Dip.
Other Favorite Appetizers:
If you loved this Beetroot Hummus recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Beetroot Hummus
Ingredients
- 1 small roasted beet, *You may use canned beets also. I roasted mine the day before (See notes).
- 2 cloves garlic
- 1 can chickpeas (15 oz.), low sodium, rinsed and drained
- 1 lemon
- ½ teaspoon cumin powder
- 4 tablespoon olive oil
- salt, to taste
- ¼ cup ice cold water, *more as needed until desired consistency
- Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish
Instructions
- Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
- Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
- Add your preferred garnishes and you're ready to serve!
Notes
- To roast the beets:
- preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
- Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
- Serve with vegetables, on a sandwich, or even with your favorite falafels!
Nutrition Info
Dgohel
So colorful and healthy.
Shweta
Thank you! I hope you get to try it soon 🙂
Alex
That deep rich red colour looks amazing!
Shweta
Thank you so much! I love the color too!
Rajan
Looks delicious!
Shweta
Thank you 🙂