Why you will love it
Here are the top reasons why you will love this recipe:
- Gorgeous vibrant color - Perfect for Pink October or any time of the year — its vibrant pink color always stands out and leaves a lasting impression on your guests.
- Delicious and wholesome - full of antioxidants, fiber and nutritious ingredients
- Perfect snack - use it for dips, as a spread or use in sandwiches and wraps.
- Stores great - up to 5 days in a fridge
- Delicious meatless choice - vegan-friendly too
Step by step preparation
It is so simple to make it at home:
Cook the beetroot (or use pre-cooked). Once tender, peel it and cut it into large chunks.
Place the chickpeas, tahini, lemon juice, garlic, salt, and beetroot in a blender and blend until smooth and creamy.
Blend the mixture, gradually adding olive oil until you achieve a smooth, pink hummus.
Adjust the seasoning to taste and add more lemon juice if desired.
Storing
Store the hummus in the fridge.
Transfer the hummus to an airtight container and store it in the refrigerator for up to 5 days. Before serving, give it a good stir and, if desired, add a drizzle of olive oil to refresh the texture.
How to make beetroot hummus at home (video)
Check this short video to master making hummus at home.
Next, try these dips and spreads
METHOD
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Beetroot
Use cooked or roasted beetroot. You can prepare it yourself or buy it pre-cooked. Peel the beetroot, cut it into large pieces, and place it in a blender.
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Beetroot hummus
Add the drained chickpeas, tahini, lemon juice, garlic, coriander, and a pinch of salt to the blender. Blend until smooth, then gradually add olive oil while mixing to reach the desired consistency. If needed, add a little water to loosen the texture.
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Serve
Taste the beetroot hummus and adjust the seasoning if needed — add more salt, pepper, or lemon juice to your liking. Serve it with crackers, falafels, or use it as a spread in wraps and sandwiches.
