Beetroot Hummus Recipe

Beetroot Hummus Recipe
July 25, 2016 megsri8
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How to make a Healthy Dip?

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Today I want to write to you about healthy dip alternatives. I always find it is useful to make a healthy dip in bulk and keep in my refrigerator. It then becomes such a convenient way to snack in a more healthy manner. You can then use it from a healthy dip for carrots, to a base for a quick wrap as well as something to liven up a bland rice cracker! A healthy dip needs some form of good fats and protein. This ensures flavour, texture, nutrition as well as making it satiating. You can use a combination of avocado, yogurt or cooked beans as a base and then work on the flavours. My favourite dips and spreads is usually a cooked bean base. You can use cooked white beans, chickpeas, black beans, mung dal, haricot beans. The possibilities are endless!

One of the easiest and most popular versions is hummus which is a chickpea based Mediterranean dip. Creamy and flavourful I can eat this plain but love flavouring it as well. You can try my recipe for turmeric hummus in this link here which I slathered over a baked sweet potato. Today however I want to tell about this bowl of gorgeousness which is my beetroot hummus dip!

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How to make Beetroot Hummus?

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Hummus is wonderfully healthy dip made with chickpeas, olive oil and tahini. Beetroot and chickpea hummus is made by adding baked beetroot to your basic hummus recipe. The beetroot firstly adds a wonderful pink colour to your healthy dip making it look so much more interesting. It also gives a great nutrition boost! Beetroot is packed with a unique concentration of phytonutrients. This includes its pigment betalain as well as Manganese and Vitamin C making it a wonderfully healthy vegetable. It is also has anti-inflammatory benefits. Many modern day illness from Type-2 Diabetes to Cardiovascular disease to  Arthritis and Premature ageing takes place because of inflammation. Hence beetroot is a wonderful vegetable to add into your diet to get optimal health. If you want to find more ways of consuming beetroot, read my article and recipe on making beetroot juice without a juicer.

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I have used baked beetroot to ensure better flavour and texture. You can also use raw beetroot and this will ensure greater nutrient preservation. It however may have a strong flavour of beetroot.

Beetroot Hummus Dip

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Give this heart healthy spread a try and let me know how it turns out in the comments below!  Mildly sweet with a creamy texture and wonderful pink colour, I find this hummus irresistible to taste. Here I have served it with gluten free turmeric and cumin crackers. I adapted the recipe from here and added a tsp of turmeric and pepper instead of nutritional yeast and sprinkled on some cumin before baking. Let me know if you want a more detailed recipe for these crackers. What are your favourite healthy dips? What else do you think I could add to my hummus to make it more nutritious? I love to hear your ideas and views so please do share in the comments below! As always please tag your Instagram recreations of this recipe with #meghnas or #meghnaskitchen so that I can be a part of your healthy journey!

Print Recipe
Beetroot Hummus Recipe
beetroot hummus 1
Course Snacks
Prep Time 45 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Snacks
Prep Time 45 minutes
Cook Time 10 minutes
Servings
Ingredients
beetroot hummus 1
Instructions
  1. Preheat the oven to 180C and line a baking tray with parchment paper. Scrub the beetroot clean and dry before placing whole on the lined baking tray and bake for 40 minutes. Remove from oven and let it cool. Skip this step if using raw beetroot.
  2. Peel the skin and chop it roughly into big chunks.
  3. Add the chickpeas, lemon juice and zest, tahini, olive oil, crushed garlic and salt into the food processor. Make sure you add the zest of the lemon as well as the juice. Blitz for 2 minutes.
  4. Add the chopped and peeled cooked (or raw) beetroot to the food processor and continue blitzing. The amount of time it takes depends on the quality of your food processor. You want to ensure a smooth pink paste with no beetroot or chickpea bits. It will take longer if the beetroot is raw.
  5. If you want the hummus to be very smooth, you can transfer it to a blender and blend till smooth. If you are otherwise happy with the consistency you can serve immediately.
  6. This hummus freezes well and lasts for a week refrigerated. I usually like to freeze half of it for a later as it can be very useful for a weekday dinner.
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2 Comments

  1. I love anything with beetroot! Lovely hummus and what a fantastic twist to my cracker recipe:)

    • Meghna 11 months ago

      Hi Hana! beetroot makes everything beautiful right? 🙂 your recipe was amazing!

Hi! Thanks of stopping by!