Beetroot Hummus Recipe
Classic humus made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil. But this humus is flavored and colored with beets!
Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables or pita wedges.
Take your hummus to the next level with this recipe that adds roasted beetroot and garlic to create a pretty and delicious appetizer.
Typically made with chickpeas, this golden beet hummus gets a creamy texture from white beans and is perfect for a snack board.
Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty!
This colorful beet hummus is a beautiful twist on this classic vegan dip, perfect for a snack or easy entertaining, and easy when done in the Instant Pot®.
A twist on traditional hummus, this beet version with balsamic vinegar and fresh mint is tangy, earthy, and a refreshing change of pace.
Add a splash of color to any party with this easy appetizer of Middle Eastern-inspired roasted beet hummus spread over multi-grain bread and topped with seeds and chives.
A traditional hummus recipe includes tahini and makes a wonderful snack or appetizer. Serve with warm pita bread or veggies.
If tahini is too expensive or tough to find, try this tahini-free recipe for hummus with warm spices.