Why Make This Recipe
Bloody Beet Hummus is more than just a dip; it’s a vibrant, health-packed treat that can brighten any table. Its stunning color makes it visually appealing, while its rich taste leaves a lasting impression. This vegan dish offers a delightful twist on traditional hummus, combining the earthiness of beets with the creaminess of chickpeas. Perfect for parties, snacks, or everyday meals, this hummus is not only delicious but also packed with nutrients!
How to Make Bloody Beet Hummus
Ingredients
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Directions
- Preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for 45–60 minutes until it is fork-tender. Then, cool, peel, and chop the beet into chunks.
- Add the beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil into a food processor or blender. Blend until smooth.
- Gradually add cold water, one tablespoon at a time, until you achieve a creamy and silky texture.
- Adjust the lemon, garlic, or salt according to your taste.
- Transfer the hummus to a bowl, drizzle with olive oil, and garnish with sesame seeds, fresh herbs, or roasted chickpeas.
How to Serve Bloody Beet Hummus
Serve Bloody Beet Hummus in a colorful bowl with some fresh veggies, pita chips, or crackers on the side. It’s perfect as an appetizer at gatherings, a dip for lunch, or even as a spread in sandwiches. The vibrant color is sure to catch everyone’s eye!
How to Store Bloody Beet Hummus
Store any leftover hummus in an airtight container in the fridge. It will stay fresh for about 5-7 days. If it thickens up, you can stir in a little water or olive oil to bring back the creamy texture.
Tips to Make Bloody Beet Hummus
- To save time, you can use pre-cooked beets available at grocery stores.
- If you prefer a stronger garlic flavor, increase the number of garlic cloves.
- Experiment with spices like cumin or za’atar to add extra flavor.
Variation
For a spicier version, consider adding a dash of cayenne pepper or a pinch of smoked paprika to give it a kick. You can also mix in ingredients like roasted red peppers or jalapeños for a unique twist.
FAQs
1. Can I use canned beets instead of fresh?
Yes, you can use canned beets. Just drain and rinse them before adding to the recipe.
2. Is this recipe gluten-free?
Yes, Bloody Beet Hummus is naturally gluten-free, making it a great option for those with gluten sensitivities.
3. Can I freeze Bloody Beet Hummus?
Yes, you can freeze it! Just make sure to store it in an airtight container. Thaw in the fridge before serving.
Bloody Beet Hummus
A vibrant, health-packed vegan dip that combines the earthy flavor of beets with the creaminess of chickpeas.
- Total Time: 75 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for 45–60 minutes until it is fork-tender. Then, cool, peel, and chop the beet into chunks.
- Add the beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil into a food processor or blender. Blend until smooth.
- Gradually add cold water, one tablespoon at a time, until you achieve a creamy and silky texture.
- Adjust the lemon, garlic, or salt according to your taste.
- Transfer the hummus to a bowl, drizzle with olive oil, and garnish with sesame seeds, fresh herbs, or roasted chickpeas.
Notes
For a spicier version, consider adding a dash of cayenne pepper or a pinch of smoked paprika. Store in an airtight container in the fridge for 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg