Beetroot Hummus Recipe is bright, slightly sweet and so easy. It is full of nutrients with a creaminess perfect for serving as a dip or appetizer or a healthy meal.
Serve it with cut up vegetables like carrots, cucumbers and peppers, or if you’d like with crackers or pita because it is so versatile.
This Beetroot hummus Recipe is gluten free, vegan and a delicious way to add vegetables into your diet! No earthy flavor here people dislike and associate with eating beets, just natural goodness.
Ok I get that not everyone is a fan of beets and some of my friends say they taste like dirt, others put it in a kinder way of saying they have an earthiness to them.
I say you should try this recipe because it is so delicious and has none of that nonsense to it. Someone I know wasn’t raised eating beets because her Mother was beet prejudiced. Once she tried them roasted she agreed they are good.
Are beets good for you?
Yes! Beets are low in calories.
They are a great source of fiber and high in water, vitamin C, and contain nutrients to help lower your blood pressure.
Beets fit well into a healthy and balanced diet.
Beets help reduce inflammation.
Remember after eating beets with your next visit to the bathroom, you may get a colorful surprise so don’t freak out if your pee or poo is red. It is called Beeturia! Very common.
What do you need to make Beetroot Hummus
Beets– You will need cooked beets. You can wrap them in tin foil and roast them in the oven for 45 minutes to one hour until they are soft. Then unwrap and place them in ice water. The skins will come right off. Cut them up into chucks and you are ready to go.
Another option if you don’t want to cook your own beets is to buy beets pre cooked. They are sold ready to eat in a lot of grocery stores.
Tahini– tahini is made from roasted ground sesame seeds and mixed with oil. I like to keep a jar around for any kind of hummus I make. The absolute best tahini is nutty, creamy, smooth and you could eat it right out of the jar. It is like a rich nut butter. Make sure you buy good tahini. I buy mine from Trader Joe’s.
Garlic– I used three small cloves of garlic for this recipe. If you are a true garlic lover, you can add more if you like. I don’t like the garlic to overpower the taste of the beetroot hummus. But adding the garlic gives just the right depth of flavor and the garlic lingers on your palate.
Garlic is high nutritionally and is thought to help combat sickness like the common cold. Some people take it to keep themselves healthy. My theory on this is if you take garlic everyday, garlic can seep through your skin and that helps to keep people away that have germs. That’s how they stay healthy.
Chickpeas– also know as garbanzo beans, which is a favorite word of mine. It is just fun to say! GARRRBANNNNZOOOO beans! See? I use canned chick peas for convenience. Thy are a legume, rich in fiber and protein, which adds to healthy bones, muscles and skin.
Lemon zest and juice– Lemons we all know contain a high level of vitamin C. Lemons are known to aid in weight loss, and reduce your risk of heart disease, anemia, kidney stones, digestive issues and cancer. I add lemon to my water because to me waters too bland and this way I get extra vitamins besides staying hydrated.
Olive oil– Comes from olives, the fruit of the olive tree. They make the oil by pressing the olives. I typically use Extra virgin olive oil – EVOO-. Olive oil has sooo many health benefits. It has strong anti-inflammatory properties, contains large amounts of antioxidants, improves blood vessel health and lowers blood pressure.
How to Make Beetroot Hummus
Prepare all your ingredients. If you are roasting your beets make them ahead of time and allow them to cool
Chop your beet into large pieces
Add all your ingredients to your food processor. Yes all at once. No big deal here.
Run your food processor for a few minutes 3-5 minutes until your hummus is really creamy. You may need to stop the machine and scrape down the sides. then continue processing.
If your Beetroot Hummus is to thick you can add another tablespoon or two of olive oil.
Remove from the machine and place in a bowl
You can serve it right away or make it ahead of time and store it wrapped or in a container in the refridgerator
Hints and Tricks to making Beet root hummus recipe
Don’t be afraid to put all your ingredients into your food processor at once.
The machine will do the work and make our hummus creamy. You can add more olive oil if your hummus is thicker than you like.
Hummus will keep in the refrigerator for about a week in an airtight container- if it lasts that long because you haven’t gobbled it all up already
Remember you ate recently beetroot hummus on your next trip to the bathroom. Don’t get scared when you see a colorful surprise in your pee or poo. Its common to see a reddish tinge and all part of the fun of eating beets!
Place your cooked beets, lemon juice and zest, tahini, garlic, chick peas, salt and olive oil in you food processor.
Turn on high and allow the processor to run until everything is smooth
Remove from processor and place in a bowl
Serve right away or make ahead of time.
Now isn’t that easy and delicious!
Try some other great recipes
Beetroot Hummus recipe
- 2 cups beets cooked, either roasted in the oven or precooked from the store
- 15 oz chick peas - one can chick peas/garbanzo beans
- 1 tbsp zest lemon from one whole lemon
- 2 tbsp lemon juice
- 1/4 tsp kosher salt
- 1/4 cup tahini
- 1/4 cup olive oil
- 3 garlic cloves small or 2 large
- Prepare all your ingredients. If you are roasting your beets make them ahead of time and allow them to cool
- Chop your beet into large pieces
- Add all your ingredients to your food processor. Yes all at once. No big deal here.
- Run your food processor for a few minutes 3-5 minutes until your hummus is really creamy. You make need to stop the machine and scrape down the sides. then continue processing.
- Remove from the machine and place in a bowl
- You can serve it right away or make it ahead of time and store it wrapped or in a container in the refridgerator
Don’t forget to pin this for later!
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!