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Pink Beetroot Hummus Recipe

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4.3 from 2 reviews

This vibrant Pink Beetroot Hummus is a nutrient-packed, creamy dip that combines the earthiness of chickpeas with the natural sweetness and stunning color of cooked beetroot. Perfect as a healthy appetizer or snack, it is blended with tahini, garlic, and fresh lemon, then garnished with an assortment of seeds and sprouts for added texture and flavor.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings
  • Category: Dip
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

Hummus Ingredients

  • 1 can chickpeas (approximately 15 oz, drained and rinsed)
  • 4 cooked beetroot bulbs (medium-sized, peeled)
  • 2 cloves garlic, minced
  • 2 tablespoons tahini
  • Zest of 1 lemon
  • Juice of half a lemon
  • 6 tablespoons extra-virgin olive oil
  • Salt and black pepper, to taste

Garnishes

  • Black sesame seeds
  • Golden sesame seeds
  • Nigella seeds
  • Alfalfa sprouts

Instructions

  1. Prepare Ingredients: Gather all ingredients with chickpeas drained and rinsed, beetroot cooked and peeled, garlic minced, and lemon zested and juiced to ensure a smooth blending process.
  2. Combine in Blender: Place chickpeas, cooked beetroot, minced garlic, tahini, lemon zest, lemon juice, and extra-virgin olive oil into a blender or food processor bowl, ensuring all components are ready for blending.
  3. Blend to Creamy Consistency: Blend the mixture at high speed until the hummus is creamy and smooth, scraping down the sides if necessary to achieve an even texture.
  4. Season the Hummus: Add salt and freshly ground black pepper to taste, then briefly pulse to incorporate the seasoning evenly through the hummus.
  5. Transfer to Serving Bowl: Spoon the finished hummus into a serving bowl, smoothing the top for an attractive presentation.
  6. Garnish: Sprinkle black sesame seeds, golden sesame seeds, and nigella seeds on top, then finish with a handful of fresh alfalfa sprouts to add freshness and visual appeal.
  7. Serve and Enjoy: Serve this pink beetroot hummus with toasted sourdough bread, crunchy crackers, or vegetable crudités such as carrot sticks, cucumber slices, and bell peppers for dipping.

Notes

  • The beetroot can be roasted, boiled, or steamed before using; pre-cooked beetroot is convenient and quick.
  • For a smoother hummus, you may peel the chickpeas before blending, though this is optional.
  • Adjust lemon juice and seasoning to preference for tanginess and saltiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This hummus can be made vegan and gluten-free, suitable for most dietary preferences.
  • Try adding a pinch of cumin or smoked paprika for a flavor twist.

Find it online: https://cheftinaskitchen.com/pink-beetroot-hummus-recipe/