This quick beetroot hummus recipe is ridiculously easy to whizz together. It’s a fun and festive twist to the classic hummus recipe. The beetroot adds the flashy pink color and a lovely earthy note to your snack board. It is a perfect recipe for an appetizer dip or a sandwich spread.
I must admit, I was a bit scared that the beetroot would overpower everything else. Especially since the kids and the Monsieur are not great fans of beetroot (meaning, they have mostly refused to even taste anything related to it up to now).
But my fears were completely unfounded. The garlic, lemon juice, and the olive oil, perfectly evened out the beetroots’ earthiness – this flashy pink hummus tasted absolutely wonderful.
The kids are especially attracted by beautiful bright colors. Dipping cucumber or carrot sticks in a colorful dip obviously adds to the attraction and makes eating veggies definitely more fun. And sticking out and comparing their bright pink tongues is a bonus.
On different note, this pretty pink spread can also be a perfect addition to your Valentine’s Day charcuterie board. Just surround it with sliced up vegetables, heart-shaped crackers, a few cherry tomato Cupid’s hearts and the wow-effect is guaranteed!
Health benefits of Beetroot
Besides being gorgeous beetroot has many other good qualities. It’s packed with essential nutrients: a great source of fiber, folate, manganese, potassium, iron, and vitamin C.
Beetroot is known:
- to help with blood pressure,
- to improve your skin,
- to increase stamina and exercise performance,
- to help prevent dementia,
- to be good for the eyes,
- to purify the blood and the liver
You have got to try this delicious creamy hummus variation for yourself. Even if you’re normally not a fan of beetroot, I encourage you to give this one a shot. You won’t regret it!
Beetroot Hummus Recipe
- 1 can chickpeas (440 g/15 oz)
- 2 cooked medium-sized cooked beetroots
- 2-4 cloves garlic
- zest and juice of 1 lemon
- 2-3 tbsps tahini
- 2-3 tbsps olive oil
- 1/2 tsp salt
Cut the beetroots in quarters.
Drain and rinse the chickpeas. Keep a bit of chickpea water for later if you wish to thin out the hummus a bit later on.
Place the beetroots, chickpeas and garlic cloves into a food processor and process for 1-2 minutes.
Add all the remaining ingredients and process until creamy. The texture will still look a tiny bit grainy, that’s how it’s supposed to be.
If it’s dry or you want to make it creamier, add more tahini or chickpea water, until you like the consistency.
Taste and adjust seasonings, adding more salt, olive oil or lemon juice.
Cover the hummus and place it in the refrigerator if you won’t be serving immediately.
Beetroot hummus will keep in the refrigerator for up to 4-5 days.
Serve in a bowl, topping it with a splash of olive oil, a few fresh or dried herbs and pine nuts or chopped pistachios. As I mentioned earlier, it being pretty played a big role in enticing the kids to try it out😉.
I hope you got some inspiration here. Don’t forget to follow me on Instagram for more tips and recipes.
You should also download my list of 30 Healthy Snack Ideas for Kids so that you never run out of healthy snacks again!