Five Minute Vegan Beetroot Hummus
Is it beetroot or beet? I suppose that just depends on what part of the world you’re in. Regardless, this Beetroot Hummus is the perfect snack. The pink hue is to die for, and it comes together in just five minutes!
Hummus is one of my favorite snacks. I absolutely love its versatility. This recipe could not be easier to put together and it utilizes those vacuum sealed baby beets making it come together in just FIVE minutes! Now there’s no excuse to not make your own hummus.
Why This Beetroot Hummus?
If you’re not familiar with hummus, it is a traditional dip made from chickpeas, tahini, garlic, and olive oil. Many cultures have their own recipes and styles of hummus. Some are thicker and go heavy on the tahini, while other are lighter and whipped and lean more on the tart side with the addition of lemon. Either way, hummus is a great protein filled snack!
Once you are familiar with the base ingredients for hummus, you can start playing around with additions. Beetroot hummus is the perfect example of adding in a new ingredient to a traditional recipe and making something entirely new. I adore beetroot and come Spring, I am always looking for different ways to incorporate it into my life. I mean, who could resist the bright pink hue?
Let’s Talk Ingredients
Beetroot: here I use the baby beets that are vacuum sealed in the produce section. This makes the hummus super quick and easy. Feel free to use any steamed or roasted beetroot you may have.
Chickpeas: canned chickpeas work wonderfully for this recipe. If you prefer to use your own chickpeas, all the more power to you!
Tahini: tahini is pureed roasted sesame seeds. I have made this dip with raw tahini as well as traditional. They have a different flavor profile, but both work well here.
Lemon: fresh lemon juice is key here. I don’t recommend using bottled juice.
Garlic: use as much garlic as you would like for this. I always like to add an extra clove, but that’s just me. If you don’t like raw garlic you can use a few cloves of roasted or 1/4 tsp of garlic powder.
Garnish: I absolutely adore mint and feta paired with this beetroot hummus. However you can skip either or use what you have. Parsley would be great along with vegan feta.
If you’re looking to jazz up your traditional hummus recipe or for a way to use up some extra beets, why not try this gorgeous Beetroot Hummus?
Looking for more dips? Try my Roasted Fennel White Bean Dip or my Guilt Free Vegan Queso
Five Minute Beetroot Hummus
Equipment
- Food Processor
Ingredients
Beetroot Hummus
- 2 tbsp tahini
- 1 clove garlic chopped
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 cup baby beetroot steamed
- 15 oz chickpeas drained & rinsed
- 4 tbsp olive oil extra virgin
Garnish
- 2-3 tbsp olive oil extra virgin
- 1/4 cup baby beetroot steamed & chopped
- 2 tbsp feta cheese (optional)
- 2 tbsp fresh mint chopped
Instructions
Beetroot Hummus
- In the food processor add the tahini, garlic, and lemon juice.
- Process on high for 30 second. Stop the machine, scrape the sides, and process for another 30 seconds.
- Add the salt, cumin, and beets. Process on low for 30 seconds. Scrape the bowl and process on high for 45 seconds.
- Add the chickpeas and process on high for 30 seconds. Scrape the bowl and process for an additional minute until smooth.
- Turn the processor to low and slowly drizzle olive oil into the dip. Process for 30 seconds. If the dip is too thick you can add some water to thin it.
Serve/Garnish
- Spread the hummus into a shallow dish and create some swirls.
- Drizzle the olive oil in the swirl and top with beetroot, feta, and mint.
- Enjoy with pita chips or chopped veggies.
Such a great idea for hummus and I love the gothic colour!!