Beetroot Hummus
Beetroot hummus is not only a gorgeous colorful food to have showcased for a potluck spread, but it’s also incredibly delicious and easy to make. This vegan whole food plant-based recipe only takes a few quick ingredients.
What makes this beetroot hummus recipe so great…
- vegan
- gluten-free
- simple ingredients
- non-dairy
- quick + easy to make
This delicious recipe is full of vitamins and minerals. It is the perfect creamy consistency and I mean, look at it, it’s pink! I hear that the digestive process begins before you even take a bite of your food so it’s important to make it look appetizing to get the juicing flowing in your mouth. I may be biased but I would say this is the best beet hummus recipe. I’ve experimented with a lot of hummus recipes and this one is my absolute favorite.
As I mentioned, it’s very easy to make and only takes a few ingredients. The tools you will need is a food processor or a high speed blender to make this hummus. I personally love using my vitamix blender which you can also get on The Plant Based Palette Shop. I would recommend it best.
I’ll write out all of the ingredients and process to make this beetroot hummus, but also feel free to scroll down to the recipe card for an easier read.
Ingredients
- beets
- canned chickpeas or cooked chickpeas
- fresh squeezed lemon
- whole garlic cloves
- tahini
- extra virgin olive oil
- salt + pepper
Method to make this recipe
Cut beetroots into large sections. Place cut beets into steamer basket with whole peeled garlic cloves on top. Steam for 15-20 minutes until the beets are soft enough to pierce with a fork.
In your blender or food processor, add steamed beets, cooked chickpeas, lemon juice, whole garlic cloves, tahini, salt + pepper to blend.
While it is mixing, slowly add in extra virgin olive oil until smooth consistency. Add more salt and pepper if needed to taste.
Serve immediately or store in fridge for a week. Enjoy!
More recipes to try:
Beetroot Hummus
Ingredients
- 2 whole beets (cut into large cubes to steam)
- 1 can cooked chickpeas (or 1 3/4 cup of cooked chickpeas)
- 1 juice of fresh lemon squeezed
- 4 whole garlic cloves peeled
- 2 Tbsp tahini
- 1/4 tsp salt + pepper (+more to taste)
- 1/4 cup extra virgin olive oil
Instructions
- Cut beetroots into large sections. Place cut beets into steamer basket with whole peeled garlic cloves on top. Steam for 15-20 minutes until the beets are soft enough to pierce with a fork.
- In your blender or food processor, add steamed beets, cooked chickpeas, lemon juice, whole garlic cloves, tahini, salt + pepper to blend.
- While it is mixing, slowly add in extra virgin olive oil until smooth consistency. Add more salt and pepper if needed to taste.
- Serve immediately or store in fridge for a week. Enjoy!
Notes
