If anyone ever teases you for eating too much hummus, politely drop them from your plans. Hummus deserves enthusiasm. It’s my favourite snack and never gets boring because the variations are endless.
Traditional hummus starts with chickpeas, but you can make it your own by adding whatever flavours you enjoy. Beetroot turns hummus into a vibrant dip or spread, perfect for sandwiches and snacks.
Beetroot Hummus
The Greedy Vegan
This colourful beetroot hummus is sure to impress. It works as a dip, a sandwich spread or a party snack. Ingredients are listed in metric (and imperial where applicable).
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Prep Time 10 mins
Cook Time 0 hrs 0 mins
Total Time 10 mins
Course Hummus
Cuisine Vegan
Servings 6 servings
Calories 234 kcal
Ingredients
- 450 g chickpeas cooked or canned
- 200 g beetroot roasted and peeled, or pickled
- 2 cloves garlic
- 2 tablespoon tahini
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 3 tablespoon water
- 1 teaspoon sundried tomato chopped
- 1 teaspoon salt
Instructions
-
Put the chickpeas into a food processor and pulse until they reach a dough-like texture. Add the garlic, tahini, olive oil, lemon juice, water, sundried tomato and salt. Process until you reach your preferred hummus consistency; add a little more water if needed. Finally add the beetroot and blend briefly until combined. If you like small beet pieces, pulse only a few times; blend longer for a completely smooth, even colour.
-
Serve immediately or chill in the fridge. Stored in an airtight container, this beetroot hummus will keep for up to 4 days. The lemon juice helps preserve freshness.
Nutrition
Nutrition Facts
Beetroot Hummus
Serving Size
1 serving
Amount per Serving
Calories
234
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Sodium
423
mg
18
%
Potassium
385
mg
11
%
Carbohydrates
26
g
9
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
8
g
16
%
Vitamin A
30
IU
1
%
Vitamin C
6.4
mg
8
%
Calcium
51
mg
5
%
Iron
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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