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
Scale
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
