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?
If you love a good hummus recipe, you have to try the pink version: beet hummus. Made with simple ingredients, this dip is irresistible.
- 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
nuts, such as pine nuts or almonds
- 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.
- In a food processor or blender, pulse beets. Add in chickpeas, tahini, water, garlic, lemon juice, ice cubes, and salt.
- Pulse mixture until desired consistency. Add a bit more water if too dry/thick.
- Serve in a bowl or plate and top with olive oil, nuts and fresh herbs.
Keep in an airtight container in the fridge for up to 4 days.