AuthorPooja SundariaCategoryChutney & Dips, VeganHummus is a Mediterranean savoury dip. It’s packed with fibre, vitamins, and minerals and can be flavoured in with different veggies. Although, I am not a big fan of beets. But, the great thing about beets is that when they are roasted, they have a slight sweetness, mild, and earthly flavour that I can eat.
You need to use cooked beets for this recipe. To speed the process, instead of cooking them yourself, you can buy cooked beets also that are vacuum-packed. Classic hummus is so good and delicious in taste. But, when you add root veggies like carrots, beets, hummus surely becomes more appetizing delicious.
Beet is a good source of fibre, Vitamin C and antioxidants that may help lower blood pressure and reduce inflammation and of course, its slightly sweet taste makes hummus more delicious. Vibrant pink colour with a hint of sweetness, oh! my goodness.
This beet hummus recipe is very easy to make if you have roasted beetroots. Roasting beetroot is the only time-consuming preparation.
Mild sweetness from the roasted beetroots and the creaminess from chickpeas, shiny olive oil, and tahini, makes it awesome! You can pair it with pita bread or pita chips or veggies as you like.
Roasted beets along with cooked chickpeas, garlic, pepper powder, lime juice, salt, tahini paste, olive oil and water (a little), blend them into hummus paste and serve.
Stay healthy, stay humble.
Ingredients
Instructions
Peel the roasted beet and cut into chunks.
Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper and beet chunks.
Blend on high and slowly drizzle in olive oil. Add little water if required.
Blend until smooth.
Garnish with baby tomatoes, roasted chickpeas, mint leaves and an extra drizzle of olive oil if desired. Serve with toasted pita bread.
To roast a beet, wash the beet and drizzle with olive oil and salt, wrap in tin foil and place in a 400 degree oven, for about an hour (until a fork easily slides in it). Wait for it to cool then peel the skin off, which should peel off easily if its fully cooked through.
Ingredients
Directions
Peel the roasted beet and cut into chunks.
Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper and beet chunks.
Blend on high and slowly drizzle in olive oil. Add little water if required.
Blend until smooth.
Garnish with baby tomatoes, roasted chickpeas, mint leaves and an extra drizzle of olive oil if desired. Serve with toasted pita bread.
To roast a beet, wash the beet and drizzle with olive oil and salt, wrap in tin foil and place in a 400 degree oven, for about an hour (until a fork easily slides in it). Wait for it to cool then peel the skin off, which should peel off easily if its fully cooked through.