Smooth and creamy beet hummus with a beautiful red colour, perfect for a summer barbeque to enjoy with friends and family!
This hummus is one of my favourite recipes to make at home. It is so easy to make a great-tasting hummus at home, and it can so easily be customized to what you like. I love dipping some sliced cucumbers, baby carrots, celery or pita bread in the hummus to enjoy as a delicious snack. However, it is also so yummy for breakfast when spread on toast and topped with sliced fresh avocado, as well as inside of veggies filled wrap for lunch! There are endless ways to enjoy this hummus, so play around with it to find your favourite foods to pair it with.
I was inspired to make this recipe by a cafe that I went to that had the most delicious beet hummus. I have to say my recipe is just as delicious, if not BETTER, than the hummus I tasted that day. If you have never made hummus at home before, don’t worry, it is so easy to make. In fact, the longest part of the process is waiting for the beets to cook!
If beets aren’t your thing, this recipe can also be used to make plain hummus. All you need to do is remove the beets and only add two tablespoons of water, and it’s good to go! However you choose to make it, this recipe is great because it is full of nutrients such as potassium, vitamin B6, vitamin C, iron, magnesium, and protein from both the beets, chickpeas and cumin. Combining all these nutrients with your favourite veggies to dip is a great way to get your vitamins in!
Let’s get into the recipe. Here is what you’ll need:
One can (~500mL or two cups) of chickpeas
One medium-sized beet, roasted
Two tablespoons of tahini
Tablespoon of lemon juice (or to taste)