Creamy Beetroot Hummus

I had leftover beets the other day, and decided to add them to a hummus I was making. This was seriously one of the best decisions ever!! Not only did this Creamy Beetroot Hummus turn out a beautiful pink hue (I mean – look at that color) – it was also insanely delicious.

Now, what is the secret to a good hummus? A lot of people will tell you to boil your own chickpeas and not use canned ones. Whereas that may be the case, I can guarantee you that I do not have time to soak chickpeas for 12 hours and then cook them for another one or two…

The secret actually lies in the order of processing the ingredients, I have found. You first mince the garlic in your food processor. Then you add tahini and lemon juice and process again. Only then do you add the chickpeas, olive oil, beetroot, salt, cumin, and a little bit of water. Perfection without the cooking and soaking process.

Why is this Creamy Beetroot Hummus Good for You?

Beetroot

Slightly sweet, earthy, and delicious, beetroots are a wonderful addition to your diet for a variety of reasons. Beets are also incredibly versatile in terms of addition to your diet. You can chop them in salads, eat them cold, warm, in this hummus, or even make chips. Beets contain a lot of folate, manganese, copper, potassium, magnesium, vitamin C, and iron, amongst others. Folate plays a key role in development, growth, and is beneficial for your heart health. Manganese is amazing for your bone formation, nutrient metabolism, and supports your brain function. Copper is also excellent for your energy production. Beetroot has been studied at length for its abilities to reduce blood pressure levels, which is excellent for your heart health.

This effect is largely due to the nitrate found in beets. Nitrate turn into nitric oxide in the body. Nitric oxide, in turn, dilates blood vessels, and thereby blood pressure drops. Nitrate may also enhance athletic performance by increasing the efficiency of your mitochondria, which produce energy in your cells. In addition, beets have also been found to have strong anti-inflammatory properties. Eating a diet rich in anti-inflammatory foods is so beneficial for our body, as we now know that inflammation is one of the key drivers to increase your risk of heart disease, diabetes, and Alzheimer’s, amongst others. These are just some of the benefits of beets. But you see how awesome this vegetable is 🤩.

How can I adjust this Creamy Beetroot Hummus recipe to my dietary requirements?

This recipe is vegetarian, vegan, nut-free, dairy-free, and gluten-free. Due to the chickpeas in the recipe, it is not suitable for the paleo lifestyle.

Similar Recipes on the Blog

There are so many other amazing dips, spreads, and jam recipes on the blog! Why not try my:

• Spinach Artichoke Dip
• Easy Fig Jam
• Five Minute Vegan Caesar Dressing
• Vegan Curried Chickpea Spread
• My Dear Friend’s Best Guacamole

And that is it for this week! I hope you enjoy this super delicious Creamy Beetroot Hummus. As always, please let me know what you think of the recipe, either by commenting below and/or rating it. This recipe was inspired by my Best Homemade Hummus.

Creamy Beetroot Hummus

5 from 1 vote

Recipe by Ann Robejsek Course: Side, dipCuisine: Middle Eastern InspiredDifficulty: Easy

Servings

3

cups

Prep time

10

minutes

This Creamy Beetroot Hummus combines delicious earthy flavors with the yumminess of chickpeas, and tahini. Super easy to make and simple yum!

Ingredients

• 1 1 garlic clove

• Juice of 1 lemon, ca. ¼ (60 ml.) cup

• 4 4 very generous tablespoons tahini (well mixed, so it is not too oily or dry)

• 250 gr. 250 beetroot (pre-cooked)

• 1 1 glass jar chickpeas, drained and rinsed under water (about 320 gr.)

• 2 tbsp 2 olive oil

• 1.5 tsp 1.5 cumin powder, ground

• 1.5 tsp 1.5 salt

• Water

How to

• In a small food processor, first blitz the garlic. Add the lemon juice and blitz again until the garlic is finely minced. Add the tahini to the food processor and blend until smooth. If you need to, scrape down the sides in between the blending process
• When everything is well mixed, add the beetroot, chickpeas, olive oil, cumin, and salt. Add a bit of water in order to reach desired creaminess (I used ca. 1/3 cup – 80 ml.). Blend until you have creamy beetroot hummus. Do a final taste test and potentially adjust the spices. Serve and ENJOY!!