Description
A vibrant and creamy beetroot hummus made with chickpeas, fresh beetroot, tahini, and lemon juice. This healthy, earthy dip is perfect for serving with crostini, veggies, or as a colorful spread.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
3–4 mini beets or 1 medium beet, cooked and peeled
2 garlic cloves
1 tbsp tahini
1 tbsp olive oil
Juice of ½ lemon
¼ tsp sea salt
2 tbsp feta cheese (for serving)
2 tbsp chopped parsley (for serving)
2 tbsp slivered almonds (for serving)
1 drizzle olive oil (for serving)
10 toasted crostini (for serving)
Fresh veggies, for dipping
Instructions
- Place the chickpeas, cooked beetroot, garlic, tahini, olive oil, lemon juice, and sea salt in a food processor.
- Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Transfer the beetroot hummus to a serving bowl.
- Drizzle with extra olive oil and top with feta cheese, parsley, and slivered almonds.
- Serve with toasted crostini or fresh veggies for dipping.
Notes
Roast the beets for a deeper, sweeter flavor.
Add more tahini or a splash of water for a creamier texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture may become grainy.
Can be made a day ahead to allow flavors to develop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dip, Snack, Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tbsp
- Calories: 80
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
