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BEETROOT HUMMUS

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I have been a big fan of hummus for decades — ever since waiting tables at a Middle Eastern restaurant in high school.  It was a much better gig than pumping gas and working as a maid in a hotel. Anyway, I digress…

Hummus is an incredibly nutritious and versatile dip that can be enjoyed in countless ways.  Made with chickpeas, tahini and olive oil, it’s a good source of several vitamins and minerals as well as healthy fats, plant-based protein, and fibre.

The how-to-eat-hummus options are endless.  In addition to serving it with pita bread or crudités, try it as a dip for bagel chips, crackers, apple slices or roasted veggies.  I love to use hummus as a topping for toast, tacos, sandwiches, pizza, eggs, or baked sweet potatoes. It can be thinned out to make pasta sauce or salad dressing, mashed into potatoes, or even added to baking, burger meat, or soup.  And the good news is, homemade hummus is super easy to make!

Here I have provided a recipe for beetroot hummus.  However, if you’re not a beetroot fan, there are some additional flavour options below.

Beetroot Hummus Recipe

Ingredients for approximately 2 cups of hummus:

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  • 2 small beets, roasted, cooled & peeled

  • 1 can (15-ounce) chickpeas, rinsed, drained and peeled (see note below)

  • 2 to 3 Tbsp tahini

  • 2 cloves garlic, minced

  • juice from 1/2 lemon (approximately 2 Tbsp)

  • 2 Tbsp bone broth powder (optional)

  • 1 Tbsp beetroot crystals (optional, see note below)

  • 1/2 tsp ground cumin

  • 1/2 tsp sea salt

  • 1/4 tsp ground pepper

  • 2 to 3 Tbsp extra-virgin olive oil

  • optional garnishes: lemon zest (here), pine nuts, chopped parsley, and/or a little drizzle of olive oil

Notes: Peeling the chickpeas to remove the skins is rather labour-intensive (takes about 10 minutes), but it helps to make the hummus extra creamy. The beetroot crystals are optional but add additional colour and antioxidants without making the hummus too “beet-y” as my kids would say!

Directions:

  1. Put the beetroot and chickpeas into a food processor container and blend until well-ground, approximately one minute, scraping the sides and bottom with a spatula as needed.

  2. Add tahini, garlic, lemon juice, bone broth powder (optional), beetroot crystals (optional), cumin, salt and pepper and process for another minute.

  3. With the processor running, drizzle in the olive oil one tablespoon at a time until desired consistency achieved, stopping to scrape down sides periodically as needed. If the hummus is still too thick after 3 Tbsp oil, add a bit of warm water. Adjust seasoning to taste.

Serve with garnishes as desired. Beetroot Hummus can be stored in an airtight container in the fridge for up to one week.

Traditional Hummus Recipe

Follow the above recipe but omit the beetroot and beetroot crystals.

The Hulk Hummus Recipe (pictured below)

Omit the beetroot and beetroot crystals.  Add 2 cups raw baby spinach, 1 tsp chlorella powder (optional), and additional olive oil, water and/or seasoning as needed.

Boosted Butternut Hummus Recipe (pictured below)

Click here for the Boosted Butternut Hummus recipe.

BEETROOT HUMMUS ON SOURDOUGH TOAST WITH CUCUMBER, MICROGREENS, PUMPKIN SEEDS & HEMP HEARTS.

BEETROOT HUMMUS ON SOURDOUGH TOAST WITH CUCUMBER, MICROGREENS, PUMPKIN SEEDS & HEMP HEARTS.

The Hulk Hummus with spinach and chlorella. Served here with grape tomatoes, baby carrots, roasted mini potatoes and jicama sticks.

The Hulk Hummus with spinach and chlorella. Served here with grape tomatoes, baby carrots, roasted mini potatoes and jicama sticks.