Beetroot Hummus is a vegan, gluten-free Mediterranean dip. This healthy spin on the original hummus recipe is vibrantly colourful, has an enviable texture, and tastes really delectable.
Hummus is a Mediterranean dip, made with chickpeas and tahini (sesame seeds) paste.
Over the years, this humble dip gained a cult following due to its super creamy texture, healthy profile, and nutty taste. Beetroot Hummus Recipe is all about experimenting and adapting.
If you’re planning a party, this roasted beet hummus could be a real show stopper. The unique colour would surely be a conversation starter, and the taste of the dip will have your guests begging for the recipe soon after.
- Canned or boiled white chickpeas (chana)
- Extra Virgin Olive Oil
- Garlic Cloves
- Lemon Juice
Prepare Beetroot For Hummus
Clean, wash and remove the skin, and the stem of the fresh beetroot. Cut into quarters or big chunks.
Steaming Beetroot – is the healthiest option and it only takes 15 minutes.
Fill the bottom of the steamer with 2 inches of water and bring it to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 15 minutes. After 10 minutes poke them with a knife or fork to check for doneness.
Roasting Beetroot – is another way to cook beetroots for hummus. Roasting gives a more nutty flavour to the hummus.
Preheat the oven to 200 degrees Celcius. Toss chopped beetroot with olive oil and salt. Arrange in a baking sheet or tray. Roast for 30 – 40 minutes or till beetroot is soft and easy to mash. Bring out the tray, and allow them to cool completely.
You can roast the beetroot in a stovetop grill pan as well.
Chickpeas For Hummus
You can use canned or pre-cooked chickpeas for making the hummus.
I prefer boiling my chickpeas from scratch at home in an instant pot. Home-cooked chickpeas are more delicious than canned ones and preservative-free.
- Rinse and soak chickpeas in water for 5 – 6 hours or overnight.
- Drain all the soaked water. Transfer the chickpeas to the inner pot of the Instant Pot.
- Add enough water to immerse the chickpeas. Like, if you have 1 Cup of chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes. You can follow this instant pot chickpeas guide to know more.
- Transfer the cooked chickpeas to a metal colander. Allow them to cook completely. Reserve the boiled chickpea water. We will need it for hummus.
How To Make
It is very simple. Add all the ingredients to a food processor. Simply blend to a smooth and creamy consistency.
Use reserved boiled chickpea water to get the creamiest hummus ever.
Secret Of Creamiest Hummus
Pressure cooker or instant pot chickpeas are the best to make beet hummus. Remove the skin of the boiled chickpeas before blending and you will end up with the best hummus ever.
Second, the secret formula to making the smooth hummus is to use boiled chickpea water to blend the ingredients.
Follow my secret tips to make the creamiest hummus to the tee and THANK ME in the comment section of this recipe.
Roasted beetroot hummus can be served chilled or at room temperature.
Store it in the fridge for 2 – 3 days. Or freeze it for up to a month and thaw before use.
- Flatbreads like pita or any other artisan bread go well with this dip.
- Healthy crisps made of quinoa, tortilla chips, lavash, or pita chips are good options too
- You can also cut celery, carrots, and cucumbers into long sticks and serve them with this dip. Like my Mediterranean party platter
- This beet hummus can be used as a sandwich bread instead of butter – add some more veggies or falafel and you have a healthy lunchbox meal.
More Dip Recipes
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Beetroot Hummus Recipe
- Food Processor
- 1 Cup canned or pre-cooked chickpeas
- 1 (200 gram) beetroot
- 4 garlic cloves
- Salt to taste
- ¼ Cup extra virgin olive oil
- Juice of a half lemon
Ingredients For Garnish:
- 1 teaspoon za'tar spice mix (optional)
- 1 teaspoon chopped parsley
- 1 tablespoon chopped walnuts
- 1 tablespoon feta cheese (optional)
Prep Work For Hummus:
- If you are not using canned chickpeas, then wash, and soak dry chickpeas for 5 – 6 hours.
- Next, boil chickpeas. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP. Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas in a metal colander. Discard the skin of the boiled chickpeas. Allow them to cook completely. Reserve 1 Cup boiled chickpea water. We will need it later for blending hummus.
- To steam beetroot, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Allow to cool down completely.
How To Make Hummus:
- Add all the ingredients in a food processor except 1 Cup reserved boiled chickpea water.
- Blend the ingredients to a smooth consistency using the reserved boiled chickpea water. Add it in small batches to get the desired creaminess and consistency of the hummus.
How To Serve Hummus:
- Transfer the hummus to a bowl. Garnish it with chopped walnut, parsley, feta cheese, and za'tar spice mix. Keep in the fridge to chill.
- Serve beetroot hummus cold or at room temperature with pita bread, crips, or falafel.
- You can use canned chickpeas to make the hummus.
- Beetroot can be roasted or steamed for making hummus.
- You can make beet hummus a day or 2 – 3 hours before serving. Store it in the fridge until serving time.
- Make sure all the ingredients are at room temperature and not hot while making the hummus.