Beet Hummus

If you like a good homemade hummus recipe, you just have to try the pink version: beet hummus. Made with simple ingredients, this dip is irresistible.

Beet hummus is delicious to serve all year round, whether that may be at a picnic in the park on a hot summer day or as a festive dip during the holiday season.

Why you will love beet hummus

This beautiful twist on classic hummus will elevate your snacking game to a whole new level. The vibrant magenta color alone is a total show-stopper at any gathering.

But let’s talk taste – oh, the taste! The earthy sweetness of the beets combines so well with the velvety smoothness of the chickpeas.

Not only is this beet hummus a treat for your senses, but it’s also a breeze to whip up. With just a handful of simple ingredients and a food processor or blender, you’ll have a delicious dip ready in no time.

Serve it with some crispy chips, dip fresh veggies in this hummus, or spread it on crackers – the possibilities are endless! Plus, it’s a fantastic way to sneak in some extra veggies into your diet, without compromising on taste.

So, whether you’re planning a get-together, a cozy movie night, or simply craving a nourishing snack, my beet hummus recipe is one to try and love.

Looking for more dips?

• Haydari (Turkish Yogurt Sauce)
• Vietnamese Peanut Sauce

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Beet Hummus

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• Author: The Green Creator
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 2 1x
• Category: dip
• Method: blender
• Cuisine: Middle Eastern
• Diet: Vegan

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Description

If you love a good hummus recipe, you have to try the pink version: beet hummus. Made with simple ingredients, this dip is irresistible.

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Ingredients

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• 14 oz (400 gr) cooked chickpeas
• 1 beetroot (cooked)
• 2 1/2 tbsp tahini
• a few ice cubes
• 3 tablespoons water
• 1 lemon, juice
• 1 garlic clove, minced
• salt and pepper to taste

toppings:
nuts, such as pine nuts or almonds
fresh herbs
olive oil

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Instructions

1. You can use cooked beets in a vacuum pack to save time or cook fresh beets in water in a medium pot over high heat. The beets are soft enough and ready when you can stick a fork into the beets. Drain the beets and set aside to cool.
2. In a food processor or blender, pulse beets. Add in chickpeas, tahini, water, garlic, lemon juice, ice cubes, and salt.
3. Pulse mixture until desired consistency. Add a bit more water if too dry/thick.
4. Serve in a bowl or plate and top with olive oil, nuts and fresh herbs.

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Notes

Keep in an airtight container in the fridge for up to 4 days.