Beetroot hummus! This is where I get really excited. It’s the taste. It’s the incredible nutritional profile. Oh my goodness – it’s that colour!
When I make food for groups, it brings me a lot of joy to make sure there is a magical dance of colours on the table at lunchtime. Nothing quite makes people go ‘wow’ like a big bowl of beetroot hummus.
It’s easy to make. The only thing that takes time is having to bake the beetroot ahead of time. I like to do that the evening before when I have the oven on for something else. So when it comes to making the hummus the next day I simply have to pop all ingredients into the food processor and it’s done.
You can make this recipe without baking the beets. I’ve done that before, by simply grating the raw beetroot. It works and has that gorgeous colour, although it doesn’t quite hit the spot for me – so I do recommend baking if you can.
Baking not only softens the beetroot, but it also brings out an amazing depth of sweet, earthy flavour. It’s definitely worth that little bit of extra time and planning ahead.
People often think of hummus as the perfect accompaniment to falafels and pita. Yes indeed, that works a treat. However, I usually have it with salad and homemade oatcakes or rice cakes.
I can’t overstate how incredible beetroot actually is. It gets my top vote for its incredible nutritional profile and the ability to help lower blood pressure, improve stamina and support healthy liver function. Read on here for more about beetroot…
Use a good tahini for this recipe. Tahini does vary from brand to brand. Some are out of this world, whilst others are bitter and ‘grainy’. In the UK Sunita, Suma, Essentials and Cypress all do delicious versions.
Beetroot Hummus - naturally vegan, super healthy and gluten-free
A delicious beet hummus recipe, super healthy and wow those colours'.
- 200g beetroots (2 beets just under tennis ball in size)
- 1 1/2 lemons
- 2 cloves garlic
- 200g chickpeas (cooked) (1 cup approx)
- 1 teaspoon sea salt
- 7 tablespoons tahini
- 3 tablespoons water
- 1 tablespoon tamari
- Clean the beetroot and then cut the rough end off and discard.
- Cube the beetroot (1.5cm/half an inch works well) or slice it and bake in the oven for about 45 minutes.
- Juice the lemon.
- Crush the garlic.
- Blend all ingredients together in a food processor or blender until smooth.
- Allow to chill before serving.
You can also do this with raw beetroot, grated. However, I prefer the flavour of the baked beets. Baking brings out a delicious, earthy sweetness that works amazingly in this recipe.
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Perfect! We have so many beetroot to use up from our garden this year. I love making hummus, so…. will do this tomorrow. Btw, I have found using Indian kala chana for hummus works better than yellow chickpeas; I prefer the texture and slightly different flavour, and it doesn’t seem to dry out at all.
I made this this morning and it’s lovely! We had three big fat beetroots in the garden that needed to be used up. It’s gorgeous with a bit of toast or next to a salad or fruity couscous.
I’m wondering what you might use in place of garlic. I’m moving to a no garlic diet and your recipe sounds delicious.
It’s a really good question. I’ve never actually tried making hummus without garlic, but I’d love to know too. I imagine something with a little bit of a kick would help balance the flavours if you didn’t want to use garlic, although it may totally transform it into something different. If you experiment and explore, please do let me know. Are you also leaving out onion in your diet?
Do you peel the Beetroot, before or after baking? What is the oven temp F?
I just top and tail the beetroot and leave the skin on.
I would bake at about 400F (200C).
Hello – I made this on January 5, 2018. I followed the recipe exactly, and I am so pleased with the results. The ‘heat’ of the garlic has mellowed, and it is beautiful flavour, and the colour is vibrant! Thank you!
OOOOOPs, I meant 2019 – have to train the brain for the new year!
So pleased to hear that you love it too 😊
Would steamed beets from the store work?
For sure – I’ve done this with steamed beets before.