If you thought hummus couldn’t surprise you anymore, get ready to think again!
Our version with beetroot is not just a touch of originality but a real explosion of taste and color that will make your appetizers unforgettable.
Beet hummus is prepared in just a few minutes and will give you a velvety cream with an unmistakable flavor, perfect for impressing your guests effortlessly.
As in the traditional Middle Eastern recipe, chickpeas and tahini, the delicious sesame seed paste that gives an unmistakable flavor, will not be missing.
The addition of beetroot, with its natural sweetness, provides a perfect balance and a vibrant color that immediately catches the eye.
It’s the secret ingredient that transforms a classic appetizer into a true masterpiece.
To balance the sweetness, I invite you to experiment with spices, personalizing them according to your taste.
You can use paprika, cumin, or a touch of coriander to make it even more interesting.
This hummus is perfect for enriching flatbreads, to be enjoyed with croutons and raw vegetables, or as a base for cold dishes.
It’s not just an appetizer, but a real treat for the palate, especially during the beautiful season.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 101.33 (Kcal)
- Carbohydrates 10.47 (g) of which sugars 5.13 (g)
- Proteins 4.19 (g)
- Fat 4.43 (g) of which saturated 0.51 (g)of which unsaturated 1.16 (g)
- Fibers 3.93 (g)
- Sodium 206.94 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Beetroot Hummus Ingredients
- 9.17 oz cooked, boiled red beets
- 5.47 oz canned chickpeas (drained weight)
- 1 tbsp tahini
- 3 tsp lemon juice
- to taste salt
- 1 tbsp extra virgin olive oil
- 3.04 oz water
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- cooked chickpeas
- sesame seeds
Tools
- Food scale
- Immersion blender
- Bowl
- Lemon squeezer
BEETROOT HUMMUS RECIPE
Wear gloves and cover the cutting board with plastic wrap, as beetroot tends to stain. Cut the beetroot into cubes.
In a tall, narrow container, combine the beetroot cubes, drained chickpeas, tahini, oil, lemon juice, and water. Add cumin, paprika, and salt.
Blend everything with an immersion blender until you get a smooth, thick, and homogeneous cream. If necessary, add another tablespoon of water to achieve the desired consistency.
Transfer the hummus to a small bowl. Decorate with a few whole pre-cooked chickpeas and a sprinkle of sesame seeds. It is ready to be served.
NOTES INGREDIENTS AND SUBSTITUTIONS
Beetroot: Use pre-cooked beets for faster preparation. If using fresh ones, you will need to boil them first and then remove the skin.
Tahini: Tahini is essential to give the characteristic taste. If you can’t find it, you can try using a sunflower seed cream, but the final flavor will be different.
Spices: Cumin and sweet paprika are a classic combination, but you can personalize it. Add a pinch of freshly grated ginger for a spicy note, or some ground coriander for an exotic touch.
Storage
Beet hummus keeps in the refrigerator for 2-3 days in an airtight container. I suggest adding a drizzle of extra virgin olive oil on the surface before storing it to keep it fresh.
Alternatives and Variations
Spicy Hummus: Add a pinch of chili powder or a dash of tabasco for a hotter version.
Hummus with nuts: For a richer and crunchier texture, you can blend a couple of tablespoons of walnut kernels with the ingredients.
Without chickpeas: If you prefer, you can replace the chickpeas with pre-cooked cannellini beans for a more delicate flavor.
Usage and Pairings
Beet hummus is a perfect appetizer or aperitif. Serve it with bread croutons, bruschetta, slices of flatbread, or raw vegetables like carrots, celery, and cucumbers. It is also great as a sauce to accompany meatballs or to fill sandwiches and wraps.
FAQ (Questions and Answers)
1. Can I use dried chickpeas instead of pre-cooked ones?
Yes, but in this case, you will need to soak them for at least 12 hours and then boil them until they are very soft to ensure the creamy consistency of the hummus.
2. What can I do if the hummus is too thick?
If the consistency doesn’t satisfy you, you can add one tablespoon of water at a time while blending, until you get a smooth and velvety cream.
3. Why isn’t my hummus as bright as in the photos?
The bright color depends on the freshness of the beetroot and the amount of lemon juice you use. A little extra lemon juice can help keep the color vibrant.
