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This Quick Beetroot Hummus is my new go-to appetizer. It’s super creamy and perfect to serve with crispy bread, raw veggies or to be used as a spread on sandwiches. In case you need the recipe to be quicker you can buy cooked beets. Ah, just one more thing before we get started, be aware that this recipe is highly ADDICTIVE :P!
If you try this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
Beetroot Hummus
This beetroot hummus recipe is my new go-to appetizer. It’s super creamy and perfect to serve with crispy bread, raw veggies or to be used as a spread on sandwiches.
Equipment
- food-processor
Ingredients
- 200 g beetroot raw
- 3 tbsp tahini
- 1 garlic clove
- 1 tbsp lemon juice
- 1 can chickpeas (rinsed and drained)
- 2 tbsp olive oil
- salt and pepper
Instructions
- Cut the beetroots in half and boil for 10 minutes, then drain and place them in a food-processor. Process until creamy.
- Add in tahini, water, olive oil and lemon juice and process for another minute or two.
- Add in chickpeas, salt & pepper and process until creamy.
- Place the hummus in a bowl, top with more olive oil & pepper and serve with raw veggies or crispy bread.
- Buon Appetito!
Notes
*If you need to speed up the recipe you can use precooked beetroots.
Tried this recipe?Let us know how it was!
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Get More Info says
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carlocao says
Hi dear, thank you for your feedback. In the new recipes I always try to add as many infos as possible. I'll update this one soon too! Best, Carlo
Karin Itming Bigler says
That looks just yum and I will definitely try this very vey soon! As I cook always big amounts, I am wondering if this humus is easy to keep ? Fridge , freezer?
carlocao says
Hi Karin, you can definitely keep the hummus in the freezer for a few weeks. Just place it in an airtight container and allow it to thaw before serving 🙂 I hope this helps. Best, Carlo