Beetroot Hummus: The Pink Recipe
If you thought hummus was only a beige cream with Middle Eastern flavors, prepare to change your perspective. beetroot hummus is the latest “foodie” trend that is literally dominating social feeds and the most refined tables. It’s not just about aesthetics: the vibrant fuchsia color, given by the beetroot’s natural pigmentation, conceals a perfect balance between the earthy sweetness of the tuber and the toasted savoriness of tahini.
This velvety cream is ideal for surprising guests at an aperitif or for anyone looking for a creative way to include more fiber and antioxidants in their daily diet. Its dense texture and enveloping flavor make it the perfect companion for a Gourmet Crudité: with fennel, cucumbers, celery, or yellow and purple carrots.
The secret to irresistibly creamy beetroot hummus
The real challenge when preparing beetroot hummus is achieving that “silky” texture usually found in specialty venues. A little-known trick is to add an ice cube or a tablespoon of ice-cold water during the final blending stage. This thermal shock helps the tahini emulsify perfectly with the beetroot and chickpeas, making the cream incredibly frothy and light, almost like a mousse.
It’s a versatile recipe that lends itself to endless variations, such as adding lime zest for an acidic note or horseradish for a bold, spicy kick.
Pair it with Rye Bread or Dark Bread: The intense toasted flavor of dark cereals pairs wonderfully with beetroot.
Rosemary Focaccia: The scent of rosemary enhances the aromatic notes of the tahini in the hummus.
Warm Pita or Naan: Perfect for scooping the cream in the traditional Middle Eastern way.
Fennel Seed Taralli: An all-Italian pairing that becomes deliciously addictive.
Here are other delicious sauces:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Seasonality: All seasons
- Energy 112.45 (Kcal)
- Carbohydrates 10.51 (g) of which sugars 1.61 (g)
- Proteins 3.96 (g)
- Fat 6.00 (g) of which saturated 0.71 (g)of which unsaturated 1.53 (g)
- Fibers 3.55 (g)
- Sodium 221.63 (mg)
Indicative values for a portion of 160 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
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 cup beetroot (precooked or vacuum-packed)
- 2 tablespoons tahini (sesame paste)
- 1/2 lemon (juice)
- 1 garlic (clove)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- 1 pinch ground cumin (optional)
Tools
- Food processor Cecotec Mambo Touch Multifunction Kitchen Robot. 1600 W, 37 Functions, 5" TFT touchscreen with integrated recipe book, APP, Scale and stainless steel mixing bowl, Capacity 3.3 liters
Beetroot Hummus Steps
Preparation: Cut the beetroot into large cubes. Make sure the chickpeas are well drained so the hummus doesn’t become too runny.
Blending: In a blender or food processor, combine the chickpeas, beetroot, tahini, garlic, lemon juice and spices.
Emulsify: Start blending in pulses. While the mixer is running, stream in the extra virgin olive oil.
Adjusting texture: If the hummus is too thick, add 1-2 tablespoons of ice-cold water (or the beetroot packing liquid if present) and continue blending until it becomes a smooth, frothy cream.
Finishing: Transfer to a bowl and garnish with a drizzle of oil, some black sesame seeds or mint leaves.
Storage, notes, tips for beetroot hummus
For a more intense flavor, you can use fresh beetroots wrapped in foil and roasted in the oven at 392°F for about an hour instead of precooked ones.
Storage: Keep refrigerated in an airtight container for 3-4 days. If the surface darkens slightly (oxidation), a quick stir will restore the bright color.
Try it spread on rye crostini with a little crumbled goat cheese on top.
If you want to serve the hummus in a bowl, garnish it with contrasting ingredients:
Goat cheese or Feta: The acidic, salty note of these cheeses cuts through the beetroot’s sweetness.
Chopped Pistachios or Walnuts: Add essential fat and crunch.
Nigella or Black Sesame Seeds: For an elegant visual contrast and a nutty flavor.
Fresh Mint or Dill: For an immediate burst of freshness.
Main dishes:
Beetroot hummus is not just a starter:
Vegan Burgers: Use it as a spread in the bun instead of mayonnaise for a chickpea or lentil burger.
Quinoa Bowls or Poke Bowls: Add a scoop of hummus to bring creaminess to your grain-and-protein bowl.
Hard-Boiled Eggs: Replace the filling yolk of deviled eggs with beetroot hummus for a “wow” effect.
FAQ (Questions and Answers)
Can I use dried chickpeas instead of canned?
Absolutely! If you use dried chickpeas, be sure to soak them for 24 hours and cook them with a pinch of baking soda until very tender. The result will be an even more digestible hummus with an authentic flavor.
