I can't get over just how beautiful this yummy Beetroot Hummus dip is! I mean, check out that glorious pinky-purple hue! Just gorgeous! So vibrant and so so delicious too!
Best of all, it's a doddle to make. Just whizz up some yummy roasted beetroots in with a classic hummus recipe, add a little spice and viola! The prettiest dip you ever did see! It would go super well with these yummy seed crackers to scoop it up.
- The key to this glorious dip is BEETROOT! I roast them whole then peel (use your washing up gloves to do this unless you want pink hands! You could also use that pre-packed cooked beetroot you get in the supermarket if you like. Don't be tempted to use the pickled or tinned stuff though!
- Chickpeas: Either buy them tinned and use those, or soak and boil your own. If you do cook your own, add a teaspoon of bi-carb soda to the final 10 minutes of cooking. This makes them super soft and perfect for making hummus!
- Tahini: Tahini is just ground up sesame seeds, but it adds a beautiful overall velvetyness to hummus. Plus it's high in calcium, so don't leave it out!
- Spices and Seasonings: Lemons, cumin and garlic all add to the overall flavour of this dip. Add a little hint of cayenne pepper if you want a kick.
- Toppings: We love to use dukkah on top of this. Buy it from our friends over at Steenbergs or online here (affiliate link)
- Roast your beetroot whole with their skins on. This will take around 45 minutes depending on your oven and how large the beetroot are.
- Remove the beetroot skin (use washing up gloves!) and roughly chop.
- Into a blender add all the ingredients and blend until lovely and smooth. You might need to scrape the sides down a bit.
- Taste and add more salt, lemon juice or cumin if you think it needs it.
Yes if you like. Golden beetroot would make a super pretty golden colour for example.
I like to use roasted whole beetroot because it's easy to make, plus the roasting concentrates the flavour of the beets. But use boiled beetroot if that's what you have, or even the cooked beetroot you buy shrink wrapped from the store. Just don't use the pickled stuff!
Yes you can freeze hummus safely. When it thaws out, either give it another whizz or a really good stir to ensure that the texture is good.
This recipe is ideal to serve up at parties or when you have guests. Try serving it alongside some of our other fave snacks to get your party started!
This is also a great topping for baked potatoes, along with our other yummy ideas for topping your Vegan Baked Potatoes!
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 200 g (1 cup) cooked beetroot (about 2 medium beets.... reserve a little extra to finely chop and sprinkle on top)
- 240 g (1½ cups) chickpeas (cooked, or equivalant of 1 tin/can drained)
- 3 tablespoon tahini
- ½ teaspoon chilli powder (optional if you like a bit of heat)
- 1 teaspoon cumin
- 1 clove garlic chopped (less if you like it not too garlicky, or 2 if you want it more garlicky)
- ½ 1 lemon, juice of (You might need more than half depending on the lemon size)
- Salt to taste
- Olive oil for drizzling later (optional)
- If using fresh beetroot, roast it in the oven for 45 minutes. When cool, remove the skin and roughly chop. Reserve a little to decorate if you like.
- Whizz all the ingredients in a food processor or blender until smooth.
- Taste and add more lemon juice/ salt or cumin.
- If its a bit dry, add a little extra water.
- Serve with a drizzle of olive oil, some dukkah or toasted seeds and some extra chopped beetroot on top.