Beetroot Hummus – A Vibrant and Healthy Dip.

Beetroot Hummus – A Vibrant and Healthy Dip

Hummus is a staple in Middle Eastern cuisine, known for its creamy texture and wholesome ingredients. Adding beetroot to the classic recipe not only gives it a striking pink color but also boosts its nutritional value. Earthy, slightly sweet beetroot pairs beautifully with nutty chickpeas, tahini, and zesty lemon, creating a dip that is as delicious as it is eye-catching. Beetroot hummus is perfect as a snack, party dip, or even a sandwich spread.

Ingredients

For about 6 servings, you will need:

• 1 medium beetroot (roasted or boiled, peeled and chopped)

• 1 can (400 g) chickpeas, drained and rinsed

• 2 tablespoons tahini (sesame paste)

• 2 tablespoons olive oil (plus extra for drizzling)

• Juice of 1 lemon

• 1 clove garlic (roasted or raw, depending on preference)

• ½ teaspoon ground cumin

• Salt to taste

• 2–3 tablespoons water (to adjust consistency)

Optional garnish:

• A drizzle of olive oil

• Toasted sesame seeds or pumpkin seeds

• Fresh parsley or mint leaves

Method

Step 1: Cook the Beetroot

If using raw beetroot, wrap it in foil and roast in the oven at 200°C (400°F) for about 40 minutes until tender. Alternatively, boil peeled beetroot in water until soft. Allow it to cool before using.

Step 2: Blend the Ingredients

In a food processor, combine the cooked beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth. Add a little water, one tablespoon at a time, to reach your desired consistency.

Step 3: Adjust and Taste

Taste the hummus and adjust seasoning. You may want more lemon juice for brightness, extra salt for flavor, or a drizzle of olive oil for richness.

Step 4: Serve

Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with sesame seeds, fresh herbs, or extra beetroot slices for a decorative touch. Serve with pita bread, crackers, or fresh vegetables.

Why This Recipe Works

Beetroot hummus is not only delicious but also nutrient-rich.

• Beetroot adds natural sweetness, fiber, and antioxidants.

• Chickpeas provide plant-based protein and creaminess.

• Tahini and olive oil add richness and healthy fats.

• Lemon juice and garlic brighten and balance the earthy flavors.

The result is a creamy dip that’s both wholesome and beautiful.

Variations

• Spicy Beetroot Hummus: Add chili flakes or a dash of cayenne pepper for heat.

• Herbed Version: Blend in fresh herbs like dill, basil, or coriander for a refreshing twist.

• Smoky Flavor: Add smoked paprika or roast the garlic for a deeper taste.

• Nutty Touch: Garnish with crushed walnuts or pine nuts.

• No Tahini Option: Replace tahini with Greek yogurt for a lighter dip.

Serving Suggestions

Beetroot hummus is versatile and can be enjoyed in many ways:

• As a dip with pita bread, tortilla chips, or veggie sticks.

• Spread on sandwiches, wraps, or burgers for extra flavor.

• As part of a mezze platter with falafel, olives, and tabbouleh.

• Dolloped on grain bowls or salads for a pop of color and taste.

Tips for Success

• Roast the beetroot rather than boiling if you want a sweeter, more concentrated flavor.

• Peel the chickpeas for an ultra-smooth hummus, though this step is optional.

• Store in an airtight container in the fridge for up to 4–5 days.

• Use a high-powered blender or food processor for the best creamy texture.