why make this recipe
Bloody Beet Hummus is not just a feast for the eyes; it is also a delicious and healthy dip that brings a burst of color and flavor to any table. With its vibrant hue and rich taste, this hummus is perfect for gatherings, parties, or a nutritious snack at home. Made with simple ingredients, it is entirely vegan and packed with nutrients, making it a great choice for everyone. Plus, it’s quick and easy to prepare, ensuring you can whip it up in no time!
how to make Bloody Beet Hummus
Ingredients:
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Directions:
- Preheat your oven to 400°F (200°C). Wrap the beet in foil and roast it for 45–60 minutes until it is fork-tender. Once cooked, cool it down, peel, and chop it into chunks.
- In a food processor or blender, add the chopped beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil. Blend everything together until the mixture is smooth.
- Gradually add cold water one tablespoon at a time until you reach a creamy and silky texture.
- Taste the hummus and adjust the lemon, garlic, or salt as needed.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with sesame seeds, herbs, or roasted chickpeas.
how to serve Bloody Beet Hummus
Bloody Beet Hummus is versatile and can be served in many ways. You can offer it with fresh vegetable sticks like carrots, cucumbers, and bell peppers for a healthy snack. Pita bread or chips are also great options for dipping. It makes an excellent addition to a charcuterie board, enhancing the visual appeal and flavor. You can serve it alongside other dips or as a spread in sandwiches and wraps.
how to store Bloody Beet Hummus
To keep your Bloody Beet Hummus fresh, store it in an airtight container in the refrigerator. It should last for about 5 to 7 days. If you notice any separation, simply stir it before serving. You can also freeze the hummus if you want to keep it for a longer period. Just be sure to thaw it in the fridge before enjoying it again.
tips to make Bloody Beet Hummus
- Make sure to roast the beet well; it should be soft enough to blend easily.
- For a smoother texture, blend longer until you reach your desired consistency.
- Feel free to adjust the garlic and lemon juice according to your taste preferences.
- Experiment with adding different spices, such as cumin or za’atar, to enhance the flavor.
variation
You can customize Bloody Beet Hummus by adding other ingredients. For instance, try mixing in some avocado for a creamy twist, or add roasted red peppers for an extra punch of flavor. You can also swap the chickpeas for white beans if you prefer a different texture.
FAQs
Q: Can I use canned beets instead of roasting my own?
A: Yes, you can use canned beets if you are short on time. Just be sure to rinse and drain them before using.
Q: Is Bloody Beet Hummus gluten-free?
A: Yes, this recipe is gluten-free, making it a great option for those with gluten sensitivities.
Q: How can I make it spicier?
A: For some heat, consider adding a pinch of cayenne pepper or chopped jalapeños to the hummus while blending.
Bloody Beet Hummus
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A vibrant and healthy hummus made with roasted beetroot and chickpeas, perfect for parties or as a nutritious snack.
Ingredients
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beet in foil and roast it for 45–60 minutes until it is fork-tender. Once cooked, cool it down, peel, and chop it into chunks.
- In a food processor or blender, add the chopped beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil. Blend everything together until the mixture is smooth.
- Gradually add cold water one tablespoon at a time until you reach a creamy and silky texture.
- Taste the hummus and adjust the lemon, garlic, or salt as needed.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with sesame seeds, herbs, or roasted chickpeas.
Notes
Store in an airtight container in the refrigerator for about 5 to 7 days. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean