Roasted Beetroot Hummus

Roasted Beetroot Hummus recipe. Beets Hummus Recipe. Beetroot Hummus. Beetroot Hummus dip. Beetroot Hummus sandwich.Hummus with a twist. Red Hummus. Easy dips. Meal prep dips.  Beetroot Hummus Recipe with Tahini. Beetroot Dip. Beetroot Humus taste. what can I add to hummus to taste better.

Roasted Beetroot Hummus is a fun take on traditional Hummus recipe. Adding roasted beetroot the hummus enhances the flavour and the nutrition.

Hummus is a very healthy Mediterranean dip which is rich in protein. It can be a very filling meal and can be a healthy snack for weight watchers.

This is one of my favourite meal prep recipes and I almost make a dip over the weekend for my week.

I love playing around with Hummus flavours and this time I used roasted Beetroot and there was a delicious sweetness to it which I loved.

Roasted beetroot Hummus makes excellent dip for kids lunch boxes for busy weekdays makes quick snacks or breakfast. 

You can use Boiled or Roasted beetroot in the recipe. How ever having tried both, I prefer roasted beetroot version.

Also checkout another protein rich Hummus Recipe here using Edamame, How to make Edamame Hummus

Ingredients

  • To cook Chickpeas
    • Dry Chickpeas 1 cup
    • Water as Desired
    • Salt as required
  • To Grill / Roast /Boil
    • 100 gms of peeled, cubed beetroot.
  • 1/2 a Lime juice
  • 2 large cloves of Garlic
  • 3 tbsp sesame seeds paste or Tahini (ready to use is sold in supermarkets)
  • 3 tbsp Greek yoghurt or hung yoghurt
  • Salt as required
  • 1/2 cup olive oil
  • Cumin powder to sprinkle on top

Recipe to make Roasted beetroot Hummus

  • Soak 1 cup dry chickpeas over night, discard the water. The chickpeas would have doubled in size.
  • Add the soaked chickpeas to a pressure cooker add enough water to cover the chickpeas fully and salt and cook for 4-5 whistles or until the chickpeas are cooked to soft . Alternatively you can cook for 45 mins on the stove top as well.
  • Roast 100 gms of cubed beetroot on a skillet or a grill pan with little oil. I used a Japanese fish grill
  • To a blender add 2 cups of boiled and peeled chickpeas with 1/2 a cubed and roasted Beetroot.
  • Squeeze 1/2 lime juice, 2 large garlic cloves, 3 tbsp sesame paste ( Tahini ), 3 tbsp greek or hung yoghurt, salt to taste
  • Blend with boiled chickpea water and 1/4 cup olive oil to a smooth consistency. 
  • Plate and serve with a sprinkle of cumin powder and enjoy as a dip for cucumbers , tortilla chips, carrots or even on toast for breakfast. 

Recipe Video

Tips and Tricks

Removing the skin on the chickpeas makes the hummus smooth and creamy also makes you feel less gassy.

You can also use canned chickpeas instead of boiling dry chickpeas. 

If you don’t have Tahini paste, you can just use greek Yoghurt in its place.

Did you like this recipe, leave a comment :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.