Isn't the colour of this hummus amazing?! The roasted beets add a sweet earthiness to the hummus. It's not an over powering beet flavour, just subtle enough to add a wonderful complexity to the dip.
One of my favourite ways to enjoy it is on a slice of toasted breads with some avocado slices and some sprouts, or as a dip with crackers. Enjoy!
Watch How To Make It Here
This recipe starts at 5:10
Vibrant Roasted Beetroot Hummus
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: approx. 1.5 cups
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
2 medium beetroots, peeled
1.5 cups (400 g) cooked chickpeas*
1/4 cup (62 ml) water
1 lemon, juiced
2 Tbsp (30 ml) tahini, sesame seed paste
1 Tbsp (15 ml) olive oil
2 cloves garlic
1/2 tsp salt
INGREDIENTS: Optional Garnish
regular or black sesame seeds
drizzle of olive oil
Cut beets into 1/2 inch slices and lay on a parchment covered baking sheet. Roast in the oven at 200 C (400 F) for 40-45 minutes, until fork tender. Set aside to cool.
Add all ingredients to a food processor and blend until preferred consistency. Scrap down the sides as needed. If you’d like the consistency to be creamier, add 1-2 Tbsp more tahini. If you’d like more zest, add more lemon juice.
Plate, sprinkle on garnish, serve, and enjoy!
*If cooking from dry beans, this is about 3/4 cup dry beans. If using canned chickpeas, this is the amount in a 400g can.
Variations: add spices as desired, such as basil or cumin while blending to vary flavours. Get creative with this one!
Speed-it-up: using canned chickpeas** speeds up the process. Roast the beets ahead of time, store them in the fridge and toss them into the blender when you want to whip up a batch of this hummus!
Storage: store in an air-tight container in the fridge for up to one week.
** If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add the salt at the end in the amount desired.
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