A big bowl of hummus is the perfect way to enjoy a plate of freshly chopped veggies. Its a healthy, hearty alternative to other dips that are high in calorie and low in nutrition. I love that hummus is so easy to modify for different flavours. Whether its a spicy chili hummus or roasted red pepper, there are always new flavour combinations to try.
Beetroot hummus is what happens when you’ve got leftover beets to use up. The earthy flavour of beets pairs perfectly with chickpeas, and its freaking gorgeous! No plate of vegetables is complete without bursts of colour, and this deep magenta works beautifully.
The Recipe
Prep Time: 5 minutes
Yield: about 1 cup
Ingredients
- 1 cup cooked chickpeas (about ½ cup dried)
- ¼-½ water – reserved cooking water is ideal for maximum flavour
- ¼ cup lemon juice
- ½ beet, boiled or steamed
- 3 cloves of garlic
- 1 Tbsp peanut butter
- ¼ tsp cumin
- Salt and pepper, to taste
Directions
- Place all ingredients in blender and blend until smooth.
- Optional: top with a drizzle of leftover water from cooking beets for presentation.
Chatfish 
Awesome, where I live we have a store called “Trader Joe’s” and recently bought a beet tahini dip and this recipe reminded me of that except it’s much healthier! thank you, and as I don’t own a food processor, did not know I can blend hummus into my life 🙂
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Yeah the blender works great! It requires a little more liquid so you can’t get it as thick as a food processor, but it’s still delicious and the texture is great!
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