Beetroot Hummus, a variant of the classic chickpea hummus, perfect to spread on slices of toasted bread for an appetizer or starter. The recipe is very simple, and for this version, I used pre-cooked beetroot, which is easily found in all supermarkets. Of course, you can cook it yourself if you prefer, either in the oven or steamed. If you opt for the quick version, all you have to do is cut it into cubes and blend it with chickpeas, tahini, lemon juice, and some spices to make this dip even more delicious. A vegan, healthy, and nutritious recipe, but so tasty. This year, I have ventured into preparing hummus and, after the pumpkin and broccoli versions, I couldn’t resist trying this one, even quicker to prepare. Giorgia, after her initial skepticism, practically devoured it. Francesca, on the other hand, didn’t hesitate for a second to spread it on her bread slice and used it the next day to fill her flatbread. And now, let’s go to the kitchen together because the beetroot hummus will be ready in a click!
If you are interested in other savory dip recipes for appetizers, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 57.99 (Kcal)
- Carbohydrates 6.29 (g) of which sugars 2.10 (g)
- Proteins 2.78 (g)
- Fat 2.12 (g) of which saturated 0.21 (g)of which unsaturated 1.23 (g)
- Fibers 3.04 (g)
- Sodium 635.02 (mg)
Indicative values for a portion of 84 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
- 9.35 oz beetroot (cooked)
- 5.64 oz canned chickpeas
- 1 tbsp tahini
- 2 tsp lemon juice
- salt (to taste)
- pepper (to taste)
- paprika (to taste)
- sesame seeds (to taste)
- poppy seeds (to taste)
- chopped parsley (to taste)
Tools
- Blender
- Cutting Board
- Knife
Steps
First, cut the beetroot into cubes and transfer it to the blender. Then add the chickpeas, well-drained and rinsed from the canning liquid, the tahini, lemon juice, salt, pepper, and paprika. Blend until you obtain a smooth and homogeneous cream. If it turns out too thick, add a little water gradually until you reach the desired consistency. You should get a thick cream, which can be spread on bread crostini.
Transfer the cream to a small bowl and decorate with some pre-cooked chickpeas, sesame and poppy seeds, and a bit of chopped parsley.
Storage and Tips for Beetroot Hummus
Beetroot hummus can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Beetroot Hummus
What can I use instead of chickpeas?
As an alternative to chickpeas, you can use cannellini beans.
