BEETROOT HUMMUS RECIPE 💗
Add a pop of colour (plus vitamins, minerals + antioxidants) to your classic hummus with this beetroot hummus – a hot pink twist on my favourite dip!
Spread it on toast, dip in vegetable sticks, dollop over a salad/grain bowl or eat with a spoon – I won’t judge!
If you like this recipe for Beetroot Hummus, I’m sure you’ll love my Classic Hummus, Roasted Red Pepper Hummus, Greek Fava Bean Dip and Baba Ganoush!
Beetroot Hummus Recipe (Vegan, Gluten-Free, Dairy-Free)
Ingredients
- 1 tin chickpeas, drained and rinsed
- 2 pre-cooked beetroots, roughly chopped
- 2 cloves garlic, crushed
- 1 lemon (juice)
- 3 tbsp tahini
- 2 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp paprika
Method
- Add the tahini, garlic and chickpeas to a food processor and pulse until smooth.
- Scrape down the sides, add in the beetroot and blend again until combined.
- Add all remaining ingredients and blend until creamy.
- Serve alongside your favourite bread. Keep in the fridge for up to 4 days.
If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!
For more lunch & dinner ideas, try these recipes:
- Stuffed Sweet Potatoes with Chickpeas
- Courgette Salom Frittata
- Vegan Spaghetti Bolognese
- Teriyaki-Glazed Salmon
- Peanut Tofu Stir-Fry
- Edamame Mushroom Burgers
- Carrot Chickpea Patties
- Original Chickpea Patties
- Vegan Nut Roast
- Baba Ganoush (smoky Aubergine Dip)
- Homemade Hummus
- Shakshuka
Check out my other dips like this Classic Homemade Hummus, Roasted Red Pepper Hummus, Greek Fava Bean Dip and this Baba Ganoush (smoky aubergine dip), and for more Middle-Eastern inspired recipes, try my Shakshuka (baked eggs in tomato sauce), Mediterranean Roasted Vegetables and Homemade Za’atar herbs!
