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    Home » Recipes » Side Dish

    Beetroot Hummus

    Last Updated on January 5, 2023, First Published on August 17, 2018 4 Comments

    Prep 10 mins
    Total 10 mins
    Jump to Recipe Print Recipe Pin Recipe

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


    pink hummus topped with coriander and sesame seeds

    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!

    beetroot hummus in a bowl

    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.

    a bowl of hummus with a spoon in it

    FAQ

    Do I have to add beetroot?

    You can omit the beetroot in this recipe to make a tasty plain hummus instead.

    I can't find tahini - what can I use instead?

    If you can't find tahini in your supermarket, you can either omit it or substitute equal quantities of toasted sesame seeds.

    Can I prepare beetroot hummus ahead of time?

    Beetroot hummus is best enjoyed immediately as it will discolour over time.

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

    pink hummus topped with coriander and sesame seeds

    Beetroot Hummus

    An easy and healthy recipe for vibrant beetroot hummus made in a blender. This hummus is a great protein-packed vegan dip!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 165kcal
    Author: Shivani Raja
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    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: 165kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9.8g | Saturated Fat: 1.4g | Sodium: 257mg | Fiber: 3.6g | Sugar: 1.8g
    Did you make this recipe?Mention @shivani.loves.food or tag #shivanilovesfood!

    More Healthy side dishes

    • Creamy Jalapeño Hummus
    • Kale Greek Salad
    • The Ultimate Crispy Roast Potatoes
    • Sweet Potato Mac and Cheese

    Reader Interactions

    Comments

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      Rating




    1. umama

      September 14, 2018 at 9:50 pm

      5 stars
      beautiful colour!

      Reply
      • Shivani Raja

        September 14, 2018 at 9:54 pm

        Yess I can’t get enough of it!

        Reply
    2. Sonia

      March 03, 2021 at 3:03 am

      How did you cook the beetroot? Did you boil it in salt water and if so for how long?

      Reply
      • Shivani Raja

        March 20, 2021 at 2:23 pm

        Hi Sonia, I used pre-cooked beetroot 🙂

        Reply

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