Beetroot hummus (or humus) is one of the many variations of the famous Middle Eastern recipe, this time enriched with beetroot and lots of toasted pine nuts. Very easy to prepare, it can be used as a dipping sauce for crudités or as a filling for sandwiches, flatbreads, and rolls.
For this recipe, I used a precooked beetroot; if you prefer to use fresh ones, remember they are in season from November to February.
“Besides being tasty, beetroot is rich in minerals, vitamins, iron, and trace elements. It has purifying and refreshing properties, is a powerful antioxidant, and aids the digestive process. So let’s take advantage of the winter season to bring this healthy root to the table more often.” source Il Golosario
On TikTok, you can find the video recipe of this hummus; just click HERE.
On the blog, you can find a complete article that collects all the hummus recipes I have published so far. You can find it HERE.
But let’s look in detail at the ingredients, doses, and steps of the recipe.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
Ingredients
- 1 cup cooked, boiled chickpeas
- 1 cooked, boiled beetroot
- 2 cloves garlic
- lemon juice (from half a lemon)
- 1.5 tbsp ml extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons aquafaba
- 0.7 oz g pine nuts
Tools
- 1 Blender / Mixer
- 1 Lemon Squeezer
- 2 Bowls
- 1 Colander / Strainer
Preparation of Beetroot Hummus
Disclaimer: This recipe includes affiliate links.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, more than 50 ideas for everyone.
Start the preparation of the beetroot hummus by draining the chickpeas of their water – the so-called aquafaba – and saving a couple of tablespoons for later.
Peel two cloves of garlic and cut the beetroot into pieces not too large to make it easier to blend.
Extract the juice from half a lemon.
I used a manual lemon squeezer like this one –> Kitchen Craft Lemon Squeezer
Place the chickpeas, beetroot pieces, two cloves of garlic, extra virgin olive oil, aquafaba, and two tablespoons of tahini sauce in a food processor or blender.
If you’re having trouble finding it, try here –> Pipkin Organic Tahini Cream
Blend all the ingredients until you get a smooth and creamy mixture. If it turns out too stiff, add more aquafaba.
Toast the pine nuts in a non-stick skillet without any fats for a couple of minutes.
Pour the beetroot hummus onto a serving plate, add the toasted pine nuts, a drizzle of extra virgin olive oil, and if desired, some chopped parsley.
Beetroot Hummus – In Conclusion
Beetroot Hummus – In Conclusion
Tips: You can store this hummus in the refrigerator in an airtight container with a lid for two or three days.
Also try the beetroot risotto, you can find it HERE.
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Enjoy your meal!
