Beetroot Hummus

Good day, friends. I'm coming in PINK with this beetroot hummus recipe! It's got all the things we love about hummus (creamy, flavoursome, oh-so-dippable) with the added bonus of it's gorgeous pink hue. SWOON!

How to make beetroot hummus

Making pink hummus at home couldn't be simpler. I like to use pre-cooked beetroot to make this recipe super quick and easy. Simply add the beetroot to a blender along with chickpeas, tahini, olive oil, garlic, dried coriander, and salt and pepper. Simples!

What to serve with hummus

I love to serve hummus on a platter alongside lots of chopped veggies and crackers. It also goes great with cheese, in wraps, and even in your burgers!

A dollop of this hummus would also go great alongside my kale Greek salad.

FAQ

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

Beetroot Hummus

5 from 1 vote

LEAVE A REVIEW PRINT RECIPE

PREP10 minutes mins

TOTAL10 minutes mins

SERVES4

An easy and healthy recipe for vibrant beetroot hummus made in a blender. This hummus is a great protein-packed vegan dip!

Author: Shivani Raja

Ingredients

• 1 x 400g /14 oz can Chickpeas washed + drained
• 1 Beetroot pre-cooked
• 1 tablespoon Tahini can sub sesame seeds
• 2 tablespoon Olive Oil
• ⅛ teaspoon Dried Coriander
• ¼ bunch Fresh Coriander
• 1 clove Garlic peeled
• Salt + Pepper to taste

Instructions

• Add all of the ingredients to a blender and blend well until creamy.
• If it is not blending easily, you add extra liquid in the form of beet juice or water.
• Serve with your favourite crisps/chips, veggies and falafel. Enjoy!

Notes

• You might notice a little discolouration after a few days, which is why this hummus is best consumed on the day of preparation.

Nutrition

Calories: 165kcalCarbohydrates: 16gProtein: 4gFat: 9.8gSaturated Fat: 1.4gSodium: 257mgFiber: 3.6gSugar: 1.8g

Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!