Have you ever tried making hummus with raw beetroot? Trust me, it’s a revelation! Since I tried this simple raw beetroot hummus recipe, it’s quick to make, super colorful, and has that fresh taste that gives an extra kick to the classic chickpea hummus.
The best part is, you don’t need to cook anything: you just need a raw beetroot, peeled and chopped into pieces, a can of beans or chickpeas, a bit of tahini, lemon, good oil, and if you like, garlic. Blend it all, and in a few minutes, you’ll have a ready vegan spreadable cream, perfect for appetizers, savory snacks, or to accompany raw vegetables and croutons. I also love it as a filling in sandwiches, or as a healthy alternative to industrial sauces.
Besides being delicious, this homemade raw beetroot hummus is also beautiful to look at: it has a bright fuchsia color that brings joy just by looking at it! It’s ideal if you want to bring something different, quick, and scenic to the table. And of course, it also makes those following a vegan or gluten-free diet happy, as it’s 100% natural, rich in fiber, and vegetable proteins.
In short, if you’re looking for an original idea for a vegan appetizer, you’ve found it. And I assure you, once you taste it, this hummus will become one of your favorite recipes. Ready to blend with me?

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