I’m a super hummus fan. I’m one of those people that will dip anything into it. Breadsticks. Pretzels. Crackers. Chips. I’m really not fussy. But if you want to take your hummus to another level then you need to try my beetroot hummus.
With this dip, you retain all the delicious characteristics you get with an ordinary hummus but with the added earthiness (and bright pink colour) of beetroot.
What’s In Beetroot Hummus?
If you know how to make a classic hummus, then ultimately, all you need to do is add in some beetroot. Below is a full list of what you’ll need to knock a batch of this together.
- 250 g Beetroot: The star of the show, obviously! You’ll need around 250g of beetroot. This is roughly 2 to 3 beetroot, depending on their size.
- 400 g Tin of Chickpeas: If you’ve got time, then of course, you can soak dried chickpeas overnight and use these, but I love the convenience of tinned chickpeas.
- 4 tbsp Lemon Juice: Lemon juice is great for balancing out everything else in this hummus.
- 1 tbsp Cumin: Ground cumin adds a subtle warmth to the hummus. You could use whole seeds but you’ll need to toast and crush these.
- 2 tbsp Natural Yoghurt: Yoghurt will give the hummus a smoother, creamier texture and will help to loosen it up a little, too.
How to Make Beetroot Hummus
Step 1: The first step is to get your beetroot cook. Trim the leaves and then add them to a pot of boiling, salted water. Cook for around 35 minutes or until they are tend – this will differ depending on the size of your beetroot. Once cooked, drain and allow to cool.
Step 2: Once cool, peel the skins from the beetroot. They should just pull away from the flesh. You can then roughly chop the beetroot into chunks. You don’t need to be neat as it’s going into a blender.
Step 3: Add the beetroot, chickpeas, lemon juice, cumin and salt to a blender then blitz. You’re looking for a fairly smooth consistency.
Step 4: Once you’ve got it nice and smooth, spoon it out into a bowl and then swirl through the natural yoghurt to make it creamier and smooth.
Substitutes and Tweaks
Add 2 tablespoons of tahini to give your hummus a subtle nuttiness that you get with traditional chickpea hummus.
Add your favourite herbs into the mix to liven it up and give it some freshness. Dill works particularly well against the beetroot.
Instead of boiling the beetroot, try roasting it for a smoky flavour. Simply wrap beetroot in foil and roast until fork tender.
If you want to make it even creamier, then include half an avocado in the mix. This won’t impact the flavour much but will help the texture.
How to Store Beetroot Hummus
This recipe will make enough for between 4 and 6 servings, depending on how addictive you find it. If you have some leftover, it does keep fairly well:
You can store beetroot hummus in an airtight container in the fridge to maintain its freshness and flavour. You may want to add a thin layer of olive oil to the top to keep it sealed.
Beetroot hummus will last for around 1 week in the fridge, although after a few days, it’s worth looking for any signs of spoilage.
To freeze beetroot hummus, place it in a freezer-safe container, leaving a bit of space at the top for expansion. It can be frozen for up to 4 months.
To thaw frozen hummus, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, stir it well to restore its consistency. If it’s a bit dry, you can add a splash of olive oil or lemon juice.
Beetroot Hummus Recipe
Course: SidesCuisine: Middle EasternDifficulty: Medium4
servings15
minutes45
minutes1
hourA basic chickpea hummus is delicious but with the addition of beetroot, you can elevate it with an earthy flavour and vibrant pink appearance.
Ingredients
250 g 250 Beetroot
400 g 400 Tin of Chickpeas
4 tbsp 4 Lemon Juice
1 tbsp 1 Ground Cumin Seeds
2 tbsp 2 Natural Yoghurt
Salt
Black Pepper
Directions
- Trim any leaves from the beetroot and then pop them into a large pan of salted, boiling water for around 35 minutes until they are cooked through. You should be able to insert a fork with ease. Once cooked, drain them and put them to one side to cool down.
- Once they’re cool enough to handle, pull the skin off the beetroot and trim off the roots before chopping the beetroot flesh into large chunks. Immediately pop those chunks into a blender.
- Add chickpeas, lemon juice, cumin, salt and pepper to the blender and blitz until smooth. Check for seasoning and adjust accordingly.
- Once the hummus is smooth, spoon it out into a bowl and then swirl through the natural yoghurt to lighten it up a little and make it creamier.