Beet Hummus: A Healthy Vegan Dip

Learn how to make tasty and nutritious beet hummus - a vegan dip perfect for parties or as a healthy snack. Discover the recipe and benefits of this vibrant pink hummus!
Recipe

Beet hummus, also known as pink hummus. This vegan dip is not only delicious, but also incredibly nutritious and easy to prepare.

Hummus with beet on a yellow platter with flowers and pistachios on top

What is Beet Hummus?

Beet hummus, or pink hummus, is a colorful and tasty variation of traditional hummus. It is prepared by adding roasted beets to the classic hummus, which gives it a pink color and a unique flavor.

This vegan dip is perfect for those looking for a healthy and delicious alternative to traditional dips.





Benefits of Beet Hummus

Beet hummus is not only appealing to the eye and delicious to the palate but it is also packed with nutrients. Beets are known for their high fiber content, vitamin C, potassium, and antioxidants.

In addition, hummus is an excellent source of protein and healthy fats, thanks to chickpeas and tahini. Together, these ingredients create a healthy dip that is good for the heart, digestion, and immune system.

Basic hummus in bowl of food processor, beets and cumin on the side

How to make Beetroot Hummus

Making beet hummus is as easy as making traditional hummus. All you need is roasted beets, chickpeas, tahini, garlic, lemon juice, olive oil, and spices.

Simply blend all ingredients in a food processor to a smooth consistency.


How to cook beets

Clean: Wash the beets thoroughly to remove any dirt or soil residue. It is not necessary to peel them before cooking, as the skin is easily removed once they are cooked.

Preparation: Cut the leaves and roots of the beets, leaving about 2 centimeters (one inch) of the stem to prevent the beets from bleeding during cooking.

Cooking: Place the beets in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil, reduce the heat, and let the beets simmer. You can also wrap them in parchment paper or aluminum foil and bake them in the oven at 400ºF for 30 minutes.

Once cooked, remove the beets from the water or the oven and let them cool. Once they are cool enough to handle, you can easily peel them by rubbing the skin with your fingers or using a kitchen towel.

Hummus, beets and cumin in the bowl of a food processor.

How to finish hummus

Olive oil: Once your hummus is ready and in the serving dish, make a small hole in the center with a spoon. Put some good quality olive oil in this hole. The olive oil gives it a wonderful flavor, and also creates a rich, smooth texture.

Spices: Sprinkle sweet or smoked paprika, cumin, Dukkah, or za’atar over the hummus.

Nuts and seeds: Add some whole chickpeas, toasted sesame seeds, chopped nuts, edible flower petals, or even some shredded or small diced beets on top to give it texture and make it more visually appealing.

Fresh herbs: A little chopped fresh parsley, cilantro, or dill can add a fresh and vibrant touch.

hummus serving ideas

Serve your beet hummus with warm pita bread, fresh vegetable sticks, or whole grain crackers. You can also use it as a spread in sandwiches (made with homemade bread) or wraps.

Other hummus recipes you’ll love:

beet hummus 17

Beet Hummus, the perfect vegan dip

Learn how to make tasty and nutritious beet hummus – a vegan dip perfect for parties or as a healthy snack. Discover the recipe and benefits of this vibrant pink hummus!
5 de 1 voto
Calories 212 kcal

Equipment

  • 1 food processor

Ingredients
  

To finish

  • 2 tablespoons pistachios
  • 2 tablespoons maldon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon Aleppo pepper
  • edible flowers optional

Instructions
 

  • When the hummus is ready and in the bowl of the food processor, add the beets and cumin. If the beets are very large, put them chopped.
  • Serve on a plate and with the back of a spoon spread the hummus, add the olive oil and finish with the mixture of seeds and pistachios.

To finish

  • In a mortar or on a plate, mix the pistachios, Aleppo pepper, cumin seeds and salt. If you use a mortar, crush the seeds and nuts a little with the pestle to make a homogeneous mixture.
  • At the end put the edible flower petals if you use.

Notes

 
Basic Hummus Recipe
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Open the can of chickpeas and drain well. Peel the chickpeas in a bowl of cold water, stirring them with your hands, and repeat the process until no shells come out.
Place the chickpeas in the food processor along with the water, lemon juice, garlic, and salt.
Run the food processor for 5 minutes.
Add the tahini and let it run until everything is fully integrated.
Serve on a platter and accompanied with vegetables or bread.

Nutrition

Serving: 1gCalories: 212kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 14188mgPotassium: 1069mgFiber: 10gSugar: 18gVitamin A: 788IUVitamin C: 13mgCalcium: 108mgIron: 6mg

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 1 vote (1 rating without comment)
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