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 additonal 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 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 YOU NEED FOR THIS RECIPE:
- Olive oil
- Salt & pepper
HOW TO MAKE BEETROOT HUMMUS
It couldn’t be easier…
- Place all the ingredients into a food processor
- Blend, blend and blend until smooth (it’s so easy, I told you!)
EASY, HEALTHY, INEXPENSIVE:
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. Betroots 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.
ARE CHICKPEAS HEALTHY?
YES. Chickpeas are nutrient-dense food rich in protein and fiber. According to a study published in the journal Nutrients, people who regularly consume chickpeas have higher intakes of fiber, vitamins A, E and C, folate, magnesium, potassium, iron, and antioxidants. Fiber is an important part of your diet, as it prevents constipation, helps control blood sugar and reduces the appetite.
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 HOMEMADE HUMMUS LAST?
It keeps well for up to 3-4 days in the refrigerator, stored in an airthigh 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.