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    Home » Appetizer

    Beetroot Hummus

    Published: Apr 20, 2020 · Modified: May 31, 2022 by Shweta with 6 Comments · This post may contain affiliate links ·

    Beetroot Hummus with roasted beets, chickpeas, lemon, and blended to creamy goodness!
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    Before we get into how to make this this delicious Beetroot Hummus, can we take a moment to appreciate how beautiful beets are?? Their deep reddish color and a natural, earthy taste....yum! Beets are available year round here in Texas due to the variety in climate for a LARGE state. But generally, they're available in the late summer everywhere else. They're also a good source of many essential vitamins and minerals, including folate (see the "Nutrition Nook" section at the end of this blog for more information on folate).

    Roasted Beets

    I used to be afraid to use beets. They look intimidating when you buy them fresh and color your hands when you're peeling them. But I discovered that roasting them makes them so much easier to use. I also discovered how much I love the taste so I overcame my fear of beets 🙂

    So how do we make this beautiful Beetroot Hummus?

    • Use roasted beets. I like to roast mine ahead of time and use them for various dishes. Never roasted them before? Wash the beet, cut off the ends, wrap it in foil, and put it in the oven at 400°F for about 50-60 minutes. Let cool slightly, remove the foil, and the peel should rub right off! You can also use canned beets if you like the convenience factor.
    • Rinse and drain a can of chickpeas (I talk about why this is important in my Phyllo Chaat Cups post).
    • Add some olive oil, lemon, garlic, cumin, and salt.
    • Blend, baby, blend!
    Blended beetroot hummus

    I just can't get over the beautiful colors! This goes great as a dip or even as a side for falafels like these amazing Spinach and Quinoa Falafels on my dear friend's blog, Kissed by Spice.

    If you are prepping this for a party or a get-together, don't forget to check out these other appetizers:

    • Phyllo Chaat Cups
    • Vegan Esquites (Mexican Street Corn Salad)
    • Mushroom and Caramelized Onion Tart
    • Vegetable Samosa Puffs

    I hope you enjoy this recipe and let me know in the comments if you tried it!

    Roasted Beetroot Hummus

    So, what exactly is folate?? Folate is also known as Vitamin B9 and the synthetic form is known as folic acid. Folate helps in the formation of red blood cells' growth and function as well. Most people get the recommended amount of folate as foods such as bread, pasta, rice, cereals are fortified with folic acid. During pregnancy, women need to supplement with folic acid to prevent birth defects.

    📖 Recipe

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    5 from 1 vote

    Beetroot Hummus

    Beetroot Hummus with roasted beets, chickpeas, lemon, and blended to creamy goodness!
    Prep Time: 5 minutes mins
    Cook Time: 5 minutes mins
    Total Time: 8 minutes mins
    Servings: 6 people
    Author: Shweta

    Ingredients

    • 1 small roasted beet *You may use canned beets also. I roasted mine the day before and it worked great (See notes).
    • 2 cloves garlic
    • 1 can chickpeas (15 oz.); low sodium, rinsed and drained
    • 1 lemon
    • ½ teaspoon cumin powder
    • 4 tablespoon olive oil
    • salt; to taste
    • ¼ cup water *more as needed until desired consistency
    • Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish

    Instructions

    • Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
    • Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
    • Add your preferred garnishes and you're ready to serve!

    Notes

    • To roast the beets:
      1. preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
      2. Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
    • Serve with vegetables, on a sandwich, or even with your favorite falafels!

    Nutrition Info

    Calories: 157kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 415mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

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      Recipe Rating




    1. Dgohel

      April 20, 2020 at 1:18 pm

      So colorful and healthy.

      Reply
      • Shweta

        April 20, 2020 at 1:45 pm

        Thank you! I hope you get to try it soon 🙂

        Reply
    2. Alex

      April 20, 2020 at 4:34 pm

      That deep rich red colour looks amazing!

      Reply
      • Shweta

        April 22, 2020 at 7:36 pm

        Thank you so much! I love the color too!

        Reply
    3. Rajan

      April 21, 2020 at 1:46 pm

      5 stars
      Looks delicious!

      Reply
      • Shweta

        April 22, 2020 at 7:36 pm

        Thank you 🙂

        Reply

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    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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