Best Creamy Beetroot Hummus Recipes

CREAMY BEETROOT HUMMUS

Steps:

• Cook or bake your beetroots. For baking, wrap them together into a foil adding some 100 ml water so they cook with steam. It would take around 1h depending on the size of your beets. Start picking with a knife after approximately 45 mins to see if they are ready.
• Once cooked and cooled, pill the skin of beets and slice them up to half-circles and add to your blender. Add aquafaba (water from cooking chickpeas), tahini and chickpeas and blend together. Help the blender with spatula in case it starts struggling to mix ingredients. Add some water, if the mixture is too thick, to help blend.
• Once all is blended till smooth, add lemon juice, pressed garlic and spices and blend them together once again.
• Voila! Colorful and yummi hummus dip is ready to be served topped with some chopped parsley, sesame seeds and extra virgin olive oil (optional).

CREAMY BEET HUMMUS

Steps:

• In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
• Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
• Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
• Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

CREAMY BEETROOT HUMMUS

Steps:

• Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.