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    Home » Recipes

    Beautiful Beetroot Hummus Dip

    Published: Jul 25, 2021 · Modified: Apr 5, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe
    Beetroot hummus, very pink in a bowl.
    Beetroot hummus, very pink in a bowl with a hand reaching in, scooping it up.

    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.

    Beetroot Hummus on a plate with a hand reaching in with a cracker to scoop some up. this recipe
    Beetroot Hummus ready to eat.

    🍋Ingredients

    • 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)
    Beetroot hummus on a plate with some dukkah next to it.
    Beetroot hummus

    👩‍🍳How to

    1. Roast your beetroot whole with their skins on. This will take around 45 minutes depending on your oven and how large the beetroot are.
    2. Remove the beetroot skin (use washing up gloves!) and roughly chop.
    3. Into a blender add all the ingredients and blend until lovely and smooth. You might need to scrape the sides down a bit.
    • Roasted Beetroot ready to skin and blend into beetroot hummus.
      Roasted Beetroot ready to skin and blend.
    • A bowl of chickpeas being added to the blender.
      Add Chickpeas to the blender.
    • Chopped up beetroot being added to the blender.
      Chopped up Beetroot.
    • Tahini and other ingredients being added to the blender.
      Tahini and other ingredients
    1. Taste and add more salt, lemon juice or cumin if you think it needs it.
    • All beetroot hummus ingredients being blended.
      All ingredients being blended.
    • Beetroot Hummus when blended and ready to eat.
      Beetroot Hummus when blended and ready to eat.

    ❓FAQ

    Can I use other colour beets?

    Yes if you like. Golden beetroot would make a super pretty golden colour for example.

    Do I have to use roasted beetroot?

    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!

    Can I freeze this recipe?

    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.

    🥗Serving Ideas

    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!

    Smokey & Spicy, Sun Dried Tomato Hummus

    Avocado and Olive Dip

    Wild Garlic Hummus

    Super Seed Crackers!

    Vegan Zucchini Fries (Courgette Fries)

    This is also a great topping for baked potatoes, along with our other yummy ideas for topping your Vegan Baked Potatoes!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    Beetroot Hummus on a plate with crackers around it.

    Beetroot Hummus

    Louise-Claire Cayzer
    A gorgeously pink hummus that is sweet and earthy as well as utterly addictive.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 mins
    Total Time 17 mins
    Course Appetizer, Canape, Snack
    Cuisine Vegan
    Servings 20 portions
    Calories 39 kcal

    Equipment

    • Blender

    Ingredients Note:

    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!!)

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    Top Tip!! Get fancy with toppings- artistically add some cooked chickpeas, toasted pine nuts and finely chopped parsley along with the drizzle of olive oil & extra smoked paprika. Everyone will think you've made waaaay more effort than just whizzing some things together in a food processor

    Nutrition

    Calories: 39kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 22IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword beetroot, dip, hummus
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire!

    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you!

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