A fresh flavorful beet hummus is easy to make with only 5 ingredients including canned chickpeas and a single roasted beet. The result is a creamy flavorful spread that will convince you to never buy store-bought again.
Beet hummus is delicious. Okay so first things first. Pictured here are toasts with TWO spreads.
The recipe written up below is, of course, the beetroot hummus. However, you might be interested in the chocolate spread you see on one slice. That is my vegan nutella recipe . It's also a speedy recipe, so speed along to that page, if chocolate is on your mind.
How to Make
Want to stick to the beetroot hummus? Then read on! Hummus, a spread made from chickpeas and sesame seeds (tahini) and garlic and olive oil, is already rich with nutrients those ingredients bring. Adding in beets just makes it ridiculous.
How Healthy
Beets are high in folate and vitamin C, and those beautiful pigments help lower blood pressure and boost your workouts! So have this hummus on toast before your next workout and see what happens. Tell me okay?
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How to Use Beets
Also, you might want to know what makes this a speedy recipe? Well, most beetroot hummus recipes call for a roasted beet. And roasting beets is a wonderful practice for those who have the time. But if you are finding yourself short on time and still want to add beets to your hummus. I have the solution - use beetroot powder.
You can buy it or make it yourself. Making it yourself is a great idea though because, it too, takes a bit of time you'll want to make it beforehand and store it. I don't have a method on how to make homemade beetroot powder though; let me know in comments if you know how. Meanwhile, if you want to buy it, I know it is found in most Whole Foods stores, Trader Joe's, your favorite superfood-carrying store, and certainly on Amazon here.
More Beet Recipes
Red Velvet Chocolate Beet Smoothie
Okay, so without further ado, let's get on with this recipe...
📖 Recipe
Beet Hummus
Ingredients
- 1 beet roasted 1 hour at 400 degrees
- 1 cup chickpeas
- 2 tablespoon tahini (sesame seed butter) or cashew butter or sunflower seed butter
- 2 tablespoon olive oil
- 1 clove garlic crushed
- 1 tablespoon lemon juice (juice from one lemon)
- ½ teaspoon salt
- ¼ teaspoon pepper
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Instructions
Prep
- Roast a single beet, wash and drizzle with olive oil and salt, wrap in tin foil and place in a 400-degree oven, for 1 hour. Allow it to cool then peel off the skin. You can make ahead, peel and refrigerate for 5 days. You can also wash, oil and salt, wrap in a paper towel and microwave for 5 minutes.
Make Hummus
- In a food processor, combine all the ingredients.1 beet, 1 cup chickpeas, 2 tablespoon tahini (sesame seed butter), 2 tablespoon olive oil, 1 clove garlic, 1 tablespoon lemon juice, ½ teaspoon salt, ¼ teaspoon pepper
- Start blending, and while the processor is running, drizzle in the olive oil. Continue blending until the mixture is smooth and creamy. If needed, add a bit of water to achieve your desired consistency.
- Taste your hummus and adjust the flavor by adding more salt and pepper.
- Store the hummus in the refrigerator for about 5 days. Don't freeze hummus as it changes the texture.
Christina says
Looks delicious!! What kind of bread did you use?
Dee Dine | Green Smoothie Gourmet says
Thank you Christina, I used a vegan rye bread from a local market. Dee xx
Nisha / @rainbowplantlife says
I love anything hot pink! So creative you used beet powder instead of whole beets. Makes it a lot easier and less messy!
Debbie says
Haha, yes, hot pink makes life more fun! Beet powder is versatile, and still healthy so I love it! Thanks for stopping by Nisha! Dee xx