Homemade hummus is such a breeze to make and it taste way better than store bought ones. I might sound arrogant but its difficult to find a nice store-bought brand. And I love hummus so much.

It makes a good snack and it also makes good side for other dishes. Sometimes, I love to have hummus with lots of crudités for a light lunch. It really fills you up and how healthy it is. Hummus can be a meal in itself with extra toppings. We make beetroot hummus quite often, and I realized I never posted a recipe for it. When I made it yesterday for Superbowl, I took advantage of taking pictures to share the recipe. It’s not different than the original hummus I have shared.

There are so many ways to make hummus. I love when people make it colorful and beautiful hummus recipes. I have shared a good easy hummus recipe .

In recent years I have appreciated Israeli cuisine so much. They use so many fresh ingredients and has so many vegetarian options. Few years ago, we went to NOLA and we tried dinner at the famous Shaya restaurant, and we had ordered hummus with cauliflower and we loved it so much, that I came back and created similar hummus plate. I have experimented so many different ways. Beetroot hummus is a great way to add healthy beets to hummus.

You can add lots of toppings on hummus. I kept it simple this time, but sometimes I add slow caramelized onions and OMG, it is so delicious. It is extremely flavorful. I absolutely love it.  

I have shared two ways to roast beetroot. You can try either ways. Either slow roast it in the oven at 450 F or just quickly steam it.

I love roasting beets in the oven, as they really enhance the taste of the beets. It’s easier too. You can always roast them in advance and keep it ready. I do that when I am turning on my oven and then store beetroot for salads or side dishes to be used later on.

A little drizzle of olive oil makes any hummus taste extra delicious.  

Print Recipe

Beetroot Hummus

Homemade fresh beetroot hummus so delicious to serve as a dip. Or to serve as a side. A feast to eyes.

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean, Middleeastern

Keyword: appetizer, beetroot, beetroot hummus, black tahini, dip, gluten free, healthy, hummus,, vegan

Servings: 4 servings

Author: Devangi Raval

Ingredients

• 1 medium roasted or steamed beetroot
• 1.5 cup boiled chickpeas
• 3 garlic cloves medium sized
• 3 tbsp Tahini
• Juice of half lemon
• Salt to taste
• 3 tbsp extra Virgin olive oil

Toppings

• Olive oil, pistachios, sesame seeds, herbs, chickpeas, feta etc

Instructions

• To roast beetroot in the oven – preheat oven at 450 F and pack beet in a foil and place it in a baking tray for 20-30 mins or until it is cooked.
• Take boiled chickpeas, garlic cloves, tahini, and salt, pulse it in a food processor until it resembles a smooth mix. Add about 3-4 tbsp. of liquid from the chickpeas reserved while boiling. Add skin removed beetroot and lemon and olive oil, pulse once to combine.
• Remove it in a bowl or platter. Make a little swoosh. Pour some olive oil, place your favorite toppings in the middle or on one side. Sprinkle sesame seeds, pistachios and chopped parsley. If you are not vegan you can also add some feta chunks.

Notes

Store the leftovers in the fridge for later in a closed container. 

 

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XO, Devangi