This beetroot hummus is so full of flavour, it’s hard to not keep going back for more. This dip is perfect for snacking with carrot and celery sticks, on a cheese board and even spread on sandwiches and burgers.
You can roast fresh beetroot to use in this recipe, but I like to take the easy option and use the already roasted and peeled beetroot that comes in those vacuum sealed packets. It makes this dip so quick and easy to put together.
More dip ideas
Dips are an essential part of entertaining a crowd. For more dip ideas, take a look at the recipes below:
Ways to use beetroot hummus
Enjoy your beetroot hummus in the following delicious ways:
- As a dip for carrot, celery or other vegetable sticks
- As a dip for sliced fruit, like apples
- As a spread on sandwiches or wraps
- As a salad dressing
- As a dip for pita chips
- Mixed through mashed potato
- Simply eaten by the spoonful
Store leftover beetroot hummus in an airtight container in the fridge for up to 3 days. This dip is not suitable for freezing.
- 420g can chickpeas, drained and rinsed
- 2 medium cooked beetroot
- 1 garlic clove, peeled
- Zest and juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt, to taste
- Sesame seeds, for garnishing, optional
- Put the drained chickpeas, beetroot and garlic cloves into the bowl of a food processor and process until smooth.
- Add the lemon juice and zest, tahini, olive oil, ground cumin and salt and process until creamy. Add a little extra tahini, olive oil or water if the hummus needs thinning. Taste the hummus and add extra cumin or salt if needed.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 407mgCarbohydrates: 24gFiber: 7gSugar: 5gProtein: 8g