Beetroot Hummus. Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread. Colorful beet hummus made with red beets, tahini, lemon, and garlic.

This quick beetroot hummus recipe is my new go-to appetizer. It has a refreshing flavor of hummus and beets, and is delicious as a dip or healthy spread for an appetizer or on sandwiches. This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack. You can have Beetroot Hummus using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beetroot Hummus

It's of cooked chickpeas.
It's of beets.
You need of lemon juice.
It's of tahini.
You need of ground cumin.
You need of garlic.
You need of lemon zest.
Prepare of salt.
You need of Garnish with boiled chick peas, feta cheese and corriander.

This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches. For this recipe you will need a food processor. Roasted Beetroot Hummus is creamy, healthy, and has a gorgeous pink hue. Pair it with fresh Roasted beetroots, with their subtle sweetness, add a delicious twist to the traditional hummus!

Beetroot Hummus instructions

Wash the beet roots and cut into small pieces and boil them. Allow them to cool down.
Take one cup cooked chick peas..
In a mixture jar take beet root, chick peas and all the other ingredients and make a smooth paste..
Garnish with feta, coriander, chick peas..

Isn't the colour of this hummus amazing?! The roasted beets add a sweet earthiness to the hummus. It's not an over powering beet flavour, just. This is where I get really excited. So when it comes to making the hummus the next day I simply have to pop all ingredients into the food processor and it's done.