Beetroot Hummus
Roasted beetroot hummus is such a vibrantly coloured dip and so easy to make.
Servings: 10 servings
Calories: 190kcal
Ingredients
- 1 beetroot
- 2 cloves garlic
- 400 gram Chickpeas (canned) You will use both the chickpeas and the canning liquid in this recipe)
- 3 Tablespoons lemon juice
- ½ cup tahini
- ¼ cup extra virgin olive oil
Instructions
- Pre-heat your oven to 200 degrees Celsius or 400 F.
- Roast your beetroot and garlic. Top and tail the beetroot and wash under water. Wrap the beetroot along with 2 cloves of garlic (skin still on) in tinfoil. Bake in the oven until the beetroot is tender (45 minutes-1 hr).
- Drain your chickpeas (reserving the liquid).
- Optional Step (smoother hummus): Place the drained chickpeas in a large bowl and fill with water. Rub handfuls of the chickpeas in your hands in the water. The skins will rub off and float to the surface. Skim off the skins and then drain your chickpeas.
- Once the beetroot and garlic have roasted and they are cooled to the touch. Pop the garlic cloves out of the skin and cut the beetroot into chunks.
- Pop all the ingredients into a blender or food processor and blend until smooth.
Notes
- Be sure to use fresh beetroot and take the time to roast it first, it really does make for the most delicious flavor. Canned beetroot although very convenient, they are not great for making beet hummus. They disintegrate and make for a very sloppy hummus.
- Taste and season, then taste and season again if needed. I find beetroot hummus is something that really sings when you get the right amount of salt.
- I love drizzling my beetroot hummus with extra virgin olive oil and sprinkling it with everything but the bagel seasoning!
- I enjoy eating beetroot hummus with carrots, cucumbers, pita bread, pita chips and seed crackers.
- Homemade beetroot hummus will store in the fridge for up to five days in an airtight container. You can also freeze your hummus for up to 4 months. When you defrost frozen hummus you may notice some liquid will have separated out, just give it a good stir and it will be good to go.
- Beetroot: I use roasted beetroot in my hummus, you can use any coloured beet, although the traditional purple beet will give the best pink hummus.
- Garlic: I roast the garlic with the beetroot, this gives the garlic a mild flavour.
- Chickpeas: I use canned chickpeas that are canned with no added salt. You will use both the chickpeas and the canning liquid in this recipe). Chickpeas are also known as garbanzo beans.
- Lemon juice: The acid from the lemon really lifts the hummus. An interesting alternative that goes well with the flavor of beetroot is orange juice.
- Tahini: This is a paste made from sesame seeds, you can buy it hulled or unhulled. I find hulled tahini is the best when making hummus as it has a milder taste
Nutrition
Calories: 190kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 14mg | Potassium: 205mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg