- 1 cup Beetroot (diced)
- 3 cup Chickpeas (canned)
- 2 cup Aquafaba or water
- ¼ cup Tahini
- 4 tablespoons Lemon juice
- 2 cloves Garlic
- ½ teaspoon Sweet smoked paprika powder
- 1 teaspoon Salt
- Pepper to taste
Hummus is a dish that works perfectly for an appetizer, afternoon snack, or for when you have friends and family over. You can eat them with anything from tortillas, vegetables, fruits, anything you can think of. This roasted beet hummus has an appealing color which comes with a great flavor and is simple to make, just within 15 minutes, you can have this hummus ready for any festivity, meeting or friends night. Make it to go, or the same day so you just need to take it from the drudge and serve it with some veggies.
This beet hummus is nicely even so all ingredients and spices let you enjoy a nice creamy flavor, nothing with a strong aftertaste or that dirt-like taste. You could even make this nice hummus and spread it over toast for breakfast or a light snack in the afternoons. It’s so delicious that you will want to dip and spread it over anything you can find.
Our main ingredient is beetroot, therefore, we will need at least one cup of diced beetroot, 3 cups of canned chickpeas and 2 cups of the water from the canned chickpeas. A quarter cup of tahini and lemon juice. Two garlic cloves, paprika powder, and salt and pepper to taste.
Beet Hummus can be stored for up to a week, it’s nutritious and gluten-free so it’s not only tasty but also good for your body. The fun thing about making hummus is what you eat it with, there are endless side dishes or things you can eat with your hummus, you could go for goat cheese, pita chips, pita bread, veggies, and even spread it on a toast for breakfast. The options are unlimited. Next time you are wondering what to make for snacks, or appetizer for when your family or friends come over, impress them with this roasted beet hummus, they will know is made of hummus for the color and soft taste you will find on it, but it’s so good that even those who don’t usually eat it will crave it.
- The first thing we are doing is roast our beetroot wash and cut your beetroot, cut off the stem, throw them on a nice baking pan, spread some olive oil, and bake them at 395 degrees Fahrenheit for 20 minutes. Check with a fork, to make sure it is nicely tender.
- Next thing is to get our canned chickpeas, water, and the tahini together with peeled garlic cloves and the juice of one lemon.
- In a bowl we add our liquid ingredients first (lemon and awuafaba) then we mix the other canned chickpeas in a food processor or blender.
- Add the cooled beetroot to the blender. Serve in a nice bowl, add some chives, and olive oil.