You’re going to be dipping everything into this creamy, beautiful, and vibrant beetroot hummus!
It looks stunning, it’s cheap, healthy and it all comes together in 5 minutes!
And it’s good, too. The beetroot and the chickpeas provide richness, texture, and a bit of sweetness, while cumin adds its aromatic warmth. Plus, the lemon juice and zest brighten all the things with the acidity, and the optional walnuts bring an additional texture and a touch of bitterness.
Bonus? There’s no need to roast the beetroots! I mean, you can if you really want to, but canned or vacuum-packed beetroots work just fine, they have about the same nutritional value as of fresh beets and save you time.
Does it get you? : )
This delicious velvety smooth dip or spread is perfect for a large crowd and requires so little effort and a few basic cupboard essentials. Plus, it makes a gorgeous vegan appetizer for your next holiday parties.
What ingredients you need
- Olive oil
- Salt & pepper
How to make it
It couldn’t be easier…
- Place all the ingredients into a food processor
- Blend until smooth
Recipe notes & tips
As I said this beetroot hummus is super easy and takes only 5 MINUTES of prep time. Plus, it’s affordable and the whole bowl comes for about $ 3. And if you spread it on top of tiny crunchy canapes… you’ll get party food for an ARMY!
Plus, it’s healthy, vegan, and packed with health benefits.
ARE BEETROOTS GOOD FOR YOU?
YES. Beetroots are low calories but rich in manganese, magnesium, and iron essential for bones, muscles, brain, and healthy hair. Plus, beetroots have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
HOW TO MAKE A SKINNY HUMMUS?
If you prefer a lower calorie and low-fat hummus, simply leave the olive oil and the tahini out.
Tahini is a paste or spread made from sesame seeds and it’s like a sesame version of peanut butter. I love both tahini and olive oil, they add flavor, richness, and creamy texture. However, they also add calories, and if you prefer a lighter hummus, no need to stress: leave the tahini out, and add “Acquafaba” instead of olive oil.
Acquafaba is simply the chickpea cooking water, it’s a great way to cut down on oil and chickpeas blend up creamy.
HOW LONG DOES THIS BEETROOT HUMMUS KEEP?
It keeps well for up to 3-4 days in the refrigerator, stored in an airtight container.
This beetroot hummus is great for a snack with your favorite veggies, crackers, or as a spread on your sandwiches.
It also makes gorgeous vegan canapes for your holiday parties… don’t they look beautiful?
OMG, I’m already thinking of Christmas!
Btw, if you are looking for more delicious vegan appetizer recipes:
- Chickpeas and sundried tomato bruschetta
- Smoky beans on toast
- Italian focaccia
- Easy and delicious vegan appetizers (a brilliant collection of colorful vegan appetizers!)
And if you make this beetroot hummus, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
It looks stunning, it's cheap, healthy and it all comes together in a food processor in 5 minutes!
- 1 15-oz can chickpeas, drained
- 7 oz cooked or roasted beetroots, cubed and drained (basically 1/2 15-oz can)
- 2 Tbsp tahini sauce*
- 1 lemon, zest and juice
- 3 Tbsp olive oil*
- 1 garlic clove, pressed (or more if you like)
- 1 tsp ground cumin
- 1 tsp fine salt, or more to taste
- black pepper, to taste
- Place all the ingredients into a food processor.
- Blend until smooth. if it's too thick, you might gradually add some of the chickpea liquid or some water until the desired consistency is reached.
- Taste ad adjust the seasoning according to your own taste. You might need more salt, lemon juice or olive oil.
- Serve topped with crunchy walnuts, and crudites, crackers or pita bread on the side. Also it looks so pretty spread onto crostini, and the addition of the walnuts adds a good touch.
- It keeps well in the fridge for up to 3-4 days.
- Tahini can be optional.
- If you prefer a lighter hummus, skip olive oil and tahini.
However, save the chickpea cooking water, it can be used instead of olive oil and chickpeas blend up well.