Creamy Beetroot Hummus Recipe
Introduction
This creamy beetroot hummus offers a vibrant twist on a classic favorite, combining earthy beetroot with smooth chickpeas and tangy lemon. It’s perfect as a colorful dip for vegetable sticks or a flavorful spread for sandwiches.
Ingredients
- 400g can chickpeas, drained
- 200g pack cooked beetroot (not in vinegar), drained
- 2 tbsp tahini
- Zest of 1 lemon, plus juice of ½ lemon
- 1 small garlic clove, roughly chopped
- 4 tbsp Greek yogurt
- 3 tbsp extra virgin olive or rapeseed oil
- 1 tbsp pine nuts, toasted (optional)
- Vegetable sticks, to serve
Instructions
- Step 1: Place the chickpeas, cooked beetroot, tahini, lemon zest and juice, garlic, Greek yogurt, and 2½ tablespoons of the oil into a food processor.
- Step 2: Season the mixture with salt and pepper. Blend until smooth, stopping after about 30 seconds to scrape down the sides, then blend again until fully combined and creamy.
- Step 3: Transfer the hummus to a serving pot or jar. Drizzle the remaining oil over the top and scatter the toasted pine nuts if using.
- Step 4: Serve with crunchy vegetable sticks for dipping.
Tips & Variations
- For a nuttier flavor, try adding a handful of toasted walnuts or almonds instead of pine nuts.
- If you prefer a thinner consistency, add a little water or extra olive oil while blending.
- To make it vegan, replace the Greek yogurt with a dairy-free alternative or omit it entirely.
- Roasting fresh beetroot before blending can intensify the earthy flavors.
Storage
Store the beetroot hummus in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and drizzle a little fresh oil on top if desired. It can be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beetroot for this recipe?
Raw beetroot should be cooked before using, as it is too hard and earthy to blend smoothly. You can boil, roast, or steam beetroot until tender before adding it to the hummus.
Is tahini necessary for beetroot hummus?
Tahini adds a rich, creamy texture and a subtle nutty flavor that balances the sweetness of the beetroot. However, if you don’t have tahini, you can omit it or substitute with a small amount of nut butter, though the flavor will be different.
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Creamy Beetroot Hummus Recipe
- Total Time: 10 minutes
- Yield: About 4 servings 1x
- Diet: Vegetarian
Description
This creamy beetroot hummus is a vibrant and nutrient-packed twist on the classic Middle Eastern dip. Combining the rich earthiness of cooked beetroot with smooth chickpeas and creamy Greek yogurt, enhanced by fresh lemon and garlic, this hummus offers a perfect balance of flavors and textures. Ideal for serving with crunchy vegetable sticks, it makes a delicious, healthy snack or appetizer that is easy to prepare using a food processor.
Ingredients
Hummus Ingredients
- 400g can chickpeas, drained
- 200g pack cooked beetroot (not in vinegar), drained
- 2 tbsp tahini
- Zest of 1 lemon
- Juice of ½ lemon
- 1 small garlic clove, roughly chopped
- 4 tbsp Greek yogurt
- 2½ tbsp extra virgin olive oil or rapeseed oil
- ½ tbsp extra virgin olive oil or rapeseed oil (to drizzle)
- 1 tbsp pine nuts, toasted (optional)
To Serve
- Vegetable sticks (such as carrot, cucumber, celery)
Instructions
- Prepare Ingredients: Drain the chickpeas and cooked beetroot thoroughly to avoid excess liquid in the hummus. Roughly chop the small garlic clove for blending.
- Combine in Food Processor: Add chickpeas, beetroot, tahini, lemon zest and juice, garlic, Greek yogurt, and 2½ tablespoons of oil into the food processor bowl. Season generously with salt and pepper to taste.
- Blend Smoothly: Blend all ingredients until mostly smooth. Stop after about 30 seconds to scrape down the sides of the processor to ensure an even blend. Continue blending until the mixture becomes creamy and smooth in texture.
- Transfer and Garnish: Spoon the beetroot hummus into a serving pot or jar with a lid. Drizzle the remaining ½ tablespoon of oil over the surface and sprinkle with toasted pine nuts if using.
- Serve: Serve the creamy beetroot hummus alongside fresh crunchy vegetable sticks for dipping. Store any leftovers in the refrigerator with a sealed lid.
Notes
- Use cooked beetroot not pickled or in vinegar to maintain the desired natural sweetness and color.
- To toast pine nuts, place them in a dry skillet over medium heat for 2–3 minutes until golden, shaking the pan frequently to prevent burning.
- Adjust lemon juice and garlic to taste for preferred tartness and pungency.
- For a vegan option, substitute Greek yogurt with a plant-based yogurt alternative.
- Store any leftover hummus refrigerated in an airtight container for up to 3 days.
- Serve chilled or at room temperature according to preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
Keywords: beetroot hummus, beetroot dip, healthy snacks, vegetarian dip, Middle Eastern hummus, creamy beetroot spread
