Beetroot Hummus
A super smooth beetroot hummus that makes for a great dip or appetizer for any party, or even just as a healthy snack.
Servings: 8
Calories: 98kcal
Equipment
Ingredients
- 1 can chickpeas 400g/14oz, drained and rinsed, but liquid reserved (peeled)
- 2 small beetroot 100g once roasted
- 1 head garlic roasted
- ¼ cup tahini
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon ground cumin
- ¾ teaspoon kosher salt
- 2-3 tablespoons aquafaba (liquid from draining chickpeas)
- 1 ice cube
Garnish (optional)
- ¼ cup crumbled feta
- 1 teaspoon chopped mint
- 1 tablespoon extra virgin olive oil
Instructions
Roasting Beetroot & Garlic
- Preheat oven to 180C/350F. Rinse and scrub the beetroot clean in water and shake off excess water. No need to dry completely. Place in foil and loosely wrap. Cut the top off a whole head of garlic, drizzle with a little oil and wrap loosely in foil.2 small beetroot, 1 head garlic
- Place both foil packs on a baking sheet and bake for 45-50 minutes until a cake tester pierces the beetroot without resistance. Remove from the oven and rub the skins off with your fingers once cooled enough to touch. Squeeze out the garlic cloves from their skins.
Making Beetroot Hummus
- Place the peeled (optional) chickpeas and 6-8 cloves of roasted garlic with all the other hummus ingredients into a food processor bowl and blend for 2-3 minutes until completely smooth.1 can chickpeas, 2 small beetroot, 1 head garlic, ¼ cup tahini, 3 tablespoons freshly squeezed lemon juice, ¼ teaspoon ground cumin, ¾ teaspoon kosher salt, 2-3 tablespoons aquafaba, 1 ice cube
- Serve topped with extra virgin olive oil, crumbled feta and mint if you wish.¼ cup crumbled feta, 1 teaspoon chopped mint, 1 tablespoon extra virgin olive oil
Notes
- It's optional to peel the chickpeas. It does produce a super smooth hummus though. To peel the chickpeas, place the drained chickpeas on a dry tea towel and fold the towel over the top. Rub gently and the skins will rub off.
- Toppings are optional - feel free to mix them up.
- You can get precooked beetroot from the store, we just found it didn't impart the colour that we got from roasting the beets ourselves.
- If you don't want to use roasted garlic, use 1-2 fresh garlic cloves. Store any leftover roasted garlic cloves under oil in the fridge and use in dressings, etc.
- This beetroot hummus recipe yields about 2 cups of hummus, nutrition is per ¼ cup.
Nutrition
Serving: 1 portion | Calories: 98kcal | Carbohydrates: 11.2g | Protein: 3.9g | Fat: 4.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 1.7g | Sodium: 298.1mg | Potassium: 121.3mg | Fiber: 2.7g | Sugar: 2.4g | Vitamin A: 0.8IU | Vitamin C: 3mg | Calcium: 31.3mg | Iron: 0.8mg