Beetroot Hummus

An easy and healthy recipe for beetroot hummus made in a blender.

I can’t believe it has been over a year since I started blogging. How crazy! Whilst I’m no ‘miracle blogger’ who has devoted every minute of their time to their blog in order to see their page views rocket to one trillion in a year (if that’s you, send some tips my way please ;)), I have certainly enjoyed the experience. As a keen learner, immersing myself in something completely new to me has been very exciting. And one area where I have seen particular progress is in my food photography.

Now, I’m by no means a pro at this…yet. But I am pretty happy with my photography progress. It only takes one look at this post to tell I had no clue what I was doing before haha! I figured to mark my one year anniversary, I would challenge myself to create something inspired by one of my old, terribly-photographed recipes so I could compare my photography progress.

Cue this Beetroot Hummus. It’s creamy, it’s quick, it’s packed with plant-based protein, and best of all, its PINK! Seriously, I don’t know why I didn’t try making this sooner, it’s frickin’ PINK HUMMUS. It’s mixing together the queen of all dips with the queen of all colours in perfect creamy, vibrant harmony. (I must disclaim, that after a few days in my fridge, sadly this hummus saw some…discolouration. Still tasted good, just didn’t look as vibrant sadly 🙁 )

This hummus (humous? houmous? hmm) is based off my trusty Hummus recipe (beware of the terrible photography hehe) and it also has a *bonus recipe* for Pita chips. Because hummus and pita are like, well, hummus and pita really. You can’t have one without the other. Unless you sub pita for falafel, which is the king of Middle-Eastern cuisine. Of course, the ultimate combination would be all three. And some Turkish delight. And, continuing with the Middle Eastern theme, you might as well have some baklava too.

Speaking of falafel, keep your eyes peeled for a falafel RECIPE VIDEO coming soon to the blog! And this is actually coming soon, it’s not like the time I promised to share my vegan vanilla cupcake recipe after the chocolate one and then decided I didn’t like any of the photos #sorrynotsorry

This is so pretty that I actually stopped mid-blend, unplugged the blender from the socket and carried the entire unit to the dining room, aka food photography hub, to snap its lusciousness. Now that is photography dedication. I must admit, the photo didn’t do the sight justice. Guess you’ll just have to make this for yourself to see how glorious it looks!

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BEETROOT HUMMUS

An easy and healthy recipe for beetroot hummus made in a blender.

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author Shivani Raja

Ingredients

• 1 can Chickpeas washed + drained
• 1 tablespoon Sesame Seeds
• 2 tablespoons Olive Oil
• Salt + Pepper to taste
• 1/8 teaspoon Dried Coriander
• 1/8 teaspoon Fresh Coriander
• 1 clove Garlic
• 1 Beetroot pre-cooked + cooled

Method

1. Add all of the ingredients to a blender and blend well until creamy.

2. If it is not blending easily, you add extra liquid in the form of beet juice or water.

3. Serve with your favourite crisps/chips, veggies and falafel. Bon Appetit!

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Not a fan of pink hummus? Try this regular hummus recipe instead!

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