What's better than traditional hummus (or hommus)? Beetroot hummus! This simple, brilliantly pink dip is healthy & delicious. This recipe doesn't use tahini.
This pink hommus is a slightly sweet twist on a traditional hommus with the added bonus of a health boost from beetroot.
Why make this recipe?
So why not just stick with regular hummus. We'll tell you why:
- Still simple to make - the only added step is roasting the beetroot and we're sharing a really simple method below.
- Pink is prettier - the colour adds a beautiful contrast to an appetiser platter or grazing table.
- Health boost - beetroots are loaded with goodness. It has been suggested that they can play a part in lowering blood pressure and increasing athletic performance.
- It's different - in the words of Kath & Kim - 'it's unique' and nice to spice things up.
Ingredients
- Beetroot - the star of the beetroot hummus. Make sure it is nice and fresh and clean.
- Sesame seeds - add depth of flavour.
- Olive oil - helps make the chickpea dip nice and creamy.
- Chickpeas - the key ingredient in hummus.
- Garlic - use fresh or minced from a jar.
- Cumin - an essential spice for making hommus.
- Lemon juice - fresh or from a bottle.
- Salt & pepper - to season.
Instructions
1 - ROAST THE BEETROOT
Roast the beetroot by wrapping it in aluminum foil and baking at about 180C fan-forced for 40 minutes or until they are soft.
Peel them then chop them up when they're cool.
2 - BLEND
Place all the ingredients in a blender or food processer and process until smooth.
Add a water little by little to get it to a good consistency.
Refrigerate the dip until it is chilled.
Yes it really is that simple to make this beetroot hummus recipe.
Serving
Beetroot hommus can be served with:
- Water crackers
- Fresh vegetable sticks
- Turkish bread
- Bread sticks
Serve the dip with biscuits, cut fruit or sticks of vegetables. Enjoy!
Recipe
Beetroot hommus
Ingredients
- 3 medium beetroots equal to 1 cup cooked and chopped
- 1 400 g 14oz can of chickpeas, drained and rinced
- 1 clove of garlic minced
- 1 tablespoons sesame seeds
- 2 tablespoon fresh lemon juice I used juice from a bottle
- 1 ½ teaspoon cumin
- Pinch of salt
- 1 tablespoon olive oil
- extra water
Instructions
- Pre-heat the oven to 180C(356F) fan-forced and cook the beetroots, wrapped in aluminum foil for 40 minutes or until tender. Peel them then chop them into chunks.
- Place everything except the water in the blender or food processor and whiz until smooth. Add water a little at a time to get it to the right consistency.
- Refrigerate until cold then serve with biscuits, vegetables or fruit.
Barbara @ Barbara Bakes says
What a pretty color. This is one of the most imaginative pink posts I've seen. How fun.
Claire says
Thanks Barbara!
Lorraine @ Not Quite Nigella says
What a pretty as a picture dip to serve! And the beetroot would lend it a distinct flavour too! :)
Claire says
It did indeed. Quite a sweet flavour.