Creamy Healthy Beetroot Hummus recipe is refreshing and delicious as a dip or a sandwich spread.
Made with beetroot, walnut, garlic, lemon and chickpeas, this delicious appetiser has amazing flavors of beet and hummus. Serve this pink hue dip with your favourite veggie sticks or naan bread!
EASY BEETROOT HUMMUS RECIPE
My little girl loves Pita Bread with Classic Hummus. for her snack. One of the days I decided to surprise her to this reddish pinkish Beetroot Hummus in her lunch box and she really loved it!
Loaded with vibrant beet, this hummus really works well as dips for parties or as a spread for sandwiches..
Ever since I have made this beet hummus, it has become one of our favourites. They are perfect crowd pleasers and I tend to make them for birthday parties!
HOW TO COOK FRESH BEET?
Our recipe for this hummus calls for Cooked Beetroot. I do buy vacuum packed beetroot whenever I am pressed for time. These are easily available in grocery stores.
To cook fresh beetroot, there are two ways to do it – Either pressure cook your beetroot in pressure cooker instant pot or bake it in the oven
HOW TO COOK BEETROOT IN INSTANT POT?
Instant Pot cooks the beetroot really fast. Its simple and so easy to work with.
Pour 1 cup of water into the inner pot of the Instant Pot and place the trivet.
Place the beetroot on the trivet.
Secure the lid and turn the valve from venting to sealing.
Pressure Cook HIGH FOR 20 MINUTES and NPR.
Remove the beetroot from the Instant Pot, allow it cool.
Transfer to a chopping board and peel.
HOW TO COOK BEETROOT IN THE OVEN?
Preheat the oven to 200 C. Wrap the beetroot in aluminium foil and place it in a baking sheet.
Cook for 45-50 minutes until throughly cooked. Allow the beets to cool down. Peel the beet and slice.
Need Inspirations to use Cooked Beetroot, you may want to try these
TIPS & FAQ’s TO MAKE THIS DELICIOUS VEGAN HUMMUS
Use canned Chickpeas or Cook Chickpeas from dried beans depending upon how much time you have got. If you are looking for an Ultimate Guide- I have got you covered on HOW TO COOK CHICKPEAS ?
How to store Hummus – Beet hummus stays fresh for up to 4 days in the refrigerator in an airtight container.
Can I freeze Hummus? – I don’t recommend freezing hummus as the original flavors are lost in the process.
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QUICK & EASY BEETS HUMMUS RECIPE BELOW
- 250 g Cooked Beetroot
- 40 g Toasted Walnuts
- 1 Tbsp Tahini Paste
- 400 g Cooked Chickpeas
- 3 Cloves Garlic peeled and crushed
- 1 Tsp Lemon Juice
- 1 Tsp Ground Cumin
- 2 Tsp Extra Virgin Olive Oil
- Salt to Taste
- Greek Yogurt
- Toasted Walnuts
- Flat Parsley
- Pita Chips
- Carrot Sticks Pepper Sticks and Cucumber Sticks
- Preheat the oven to 180 C/ Gas Mark 4 . Arrange the walnuts on a baking tray and toast in a preheated oven for approximately minutes. Set it aside to cool.
- Place Beetroot, Chickpeas, Tahini, Garlic, half the toasted walnuts,cumin powder in a food processor. Blitz until smooth.
- Transfer the Hummus to a Serving Bowl. Top it with toasted walnuts, greek yogurt and parsley leaves. Dribble some oil and serve along with Pita Chips and Vegetable sticks.