Roasted Beetroot Hummus
Transform your snack game with this stunning roasted beetroot hummus that's as beautiful as it is delicious. This vibrant pink dip combines the earthy sweetness of roasted beetroot with creamy chickpeas for a nutritious and Instagram-worthy appetizer that will have everyone asking for the recipe.
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Servings: 6
Calories: 142kcal
Ingredients
- 1 can 430g/15oz chickpeas, drained and rinsed
- 2 medium cooked beetroots cubed
- 2 cloves garlic
- 3 tablespoons tahini
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt to taste
- Water as needed
Instructions
- Place beetroots, chickpeas, and garlic in a food processor.
- Blend for 1 minute until roughly ground.
- Add tahini, lemon juice, olive oil, and salt.
- Blend until creamy and smooth, adding water gradually if mixture is too thick.
- Taste and adjust seasoning as needed.
- Transfer to serving bowl and garnish if desired.
Notes
For best flavor, use roasted beetroots rather than boiled ones for deeper, more concentrated taste
Garnish with sesame seeds, fresh parsley, or a drizzle of olive oil before serving
Store covered in refrigerator for up to 5 days
If using raw beetroots, roast at 200°C/400°F wrapped in foil for 45-60 minutes until tender
For extra smooth texture, peel chickpeas by rubbing them in a clean kitchen towel after draining
Add a pinch of cumin or smoked paprika for extra flavor depth
Serve with fresh vegetables, pita chips, or crackers for dipping
Nutrition
Calories: 142kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 285mg | Fiber: 4g | Sugar: 4g