Are you tired of the same old hummus recipes? Would you like to add a vibrant and nutritious twist to your next snack or meal? Look no further than this homemade beetroot hummus recipe!
I love a good hummus recipe but I felt like making a version without the chickpeas and therefore this beet hummus recipe was born! However, I also make a delicious traditional hummus recipe as well. It pairs perfectly with this quinoa and hummus salad. I also make a delicious salad with beetroot, this beet salad with vegan ricotta. Its so good!!
Why You'll Love This Recipe
This beetroot hummus recipe is incredbly easy to make, packed with antioxidants (thanks to the beets!), and is extremely versatile!
With just a handful of ingredients and a blender or food processor, you can whip up this vibrant dip in no time. The earthy sweetness of the beets combines perfectly with the tanginess of lemon juice and the creamy texture of tahini. Spread it on toast, use it as a dip for veggies, or add it to a wrap for some extra zip. Whether you're a hummus aficionado or just looking for a new culinary adventure, this homemade beetroot hummus recipe is sure to impress. Give it a try and let your taste buds do the happy dance!
Ingredients for Homemade Beetroot Hummus
Now that we know the incredible health benefits of beetroot, let's dive into the ingredients needed to make this delicious homemade beetroot hummus recipe. Here's what you'll need:
- 1 pack of silken tofu (300 grams)
- 2 beetroots, cooked, and skin removed
- Juice of 1 lemon
- 1 teaspoon salt
- 1 - 2 tablespoon of chili flakes (optional, if you like it spicy!)
- 2 garlic cloves, peeled
- ¼ cup nutritional yeast
- ½ cup of tahini
Silken tofu adds a creamy texture to the hummus, while the beetroots bring their vibrant color and earthy sweetness. The lemon juice provides a tangy kick, and the garlic and chili flakes add depth and flavor. Nutritional yeast adds a cheesy, umami taste, and tahini brings that classic hummus creaminess.
Step-by-Step Instructions for Making Homemade Beetroot Hummus
Now that we have our ingredients ready, let's proceed with making our homemade beetroot hummus. Follow these simple steps for a delicious and nutritious dip:
- Prepare the beetroots by boiling them until they are tender. Once cooked, remove the skin and dice them into smaller pieces for easier blending.
- In a food processor or blender, add the silken tofu, cooked beetroots, lemon juice, salt, chili flakes (if desired), garlic cloves, nutritional yeast, and tahini.
- Blend all the ingredients until smooth and creamy, scraping down the sides as necessary.
- Taste the hummus and adjust the seasonings to your preference. You can add more salt, lemon juice, or chili flakes if desired.
- Once the hummus is smooth and well combined, transfer it to a serving bowl or container. You can garnish it with a drizzle of olive oil and a sprinkle of chili flakes.
- Serve as desired (I like to serve mine as a dip with carrot sticks), or store in the refrigerator in an airtight container for up to 1 week.
Expert Advice: Variations and Additions to Enhance Your Beetroot Hummus
While the basic beetroot hummus recipe is already packed with flavor, you can adjust it to your liking. Here are some recommendations:
- Herb Infusion: If you like coriander, then pair it with this hummus. The flavour combination is excellent especially because of the earthy beetroots and the spiciness. I personally think that coriander tastes delicious with this recipe.
- Nut and Seed Toppings: Sprinkle your beetroot hummus with a variety of nuts and seeds for added crunch and texture. I recommend trying sesame seeds or toasted pine nuts.
- Roasted Garlic: Instead of using raw garlic, try roasting the garlic cloves before adding them to the hummus. Roasted garlic lends a milder, sweeter taste than raw garlic.
Ingredient Substitutions
Can I use canned beetroots instead of fresh ones?
Yes, you can use canned beetroots if fresh ones are not available.
Can I substitute silken tofu with something else?
If you prefer a different base, you can use cooked chickpeas or white beans instead of silken tofu.
Serving Suggestions and Pairing Options
Now that your homemade beetroot hummus is ready, it's time to think about how to serve and enjoy this delicious dip. Here are some serving suggestions and pairing options to inspire your culinary creations:
- As a dip: Serve your beetroot hummus with an array of fresh vegetables such as carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes. These crunchy and colorful veggies will complement the creamy hummus beautifully. I served this beetroot hummus at my Taylor Swift blank space cake party with carrot sticks and it was a hit!
- Toasted bread: Spread a generous amount of beetroot hummus on a slice of toasted bread or a baguette for a quick and satisfying snack. You can even top it with some avocado slices or a sprinkle of microgreens for added goodness.
- Wraps and sandwiches: Use the beetroot hummus as a spread in your favorite wraps or sandwiches. It adds a burst of flavor and a vibrant color to any wrap, making it a visually appealing and tasty option for lunch or dinner.
- With salads: add this beetroot dip to a salad and it can even replace the need for any salad dressing (my favourite!).
Beetroot Hummus Recipe
Ingredients
- 2 beetroots
- 300 grams silken tofu
- ½ cup tahini
- ¼ cup nutritional yeast
- 1 juice of lemon
- 2 garlic cloves peeled and crushed
- 1-2 tablespoon red chilli flakes
- 1 teaspoon salt
Instructions
- Prepare the beetroots by boiling them until they are tender. Once cooked, remove the skin and dice them into smaller pieces for easier blending.
- In a food processor or blender, add the silken tofu, cooked beetroots, lemon juice, salt, chili flakes (if desired), garlic cloves, nutritional yeast, and tahini.
- Blend all the ingredients until smooth and creamy, scraping down the sides as necessary.
- Taste the hummus and adjust the seasonings to your preference. You can add more salt, lemon juice, or chili flakes if desired.
- Once the hummus is smooth and well combined, transfer it to a serving bowl or container. You can garnish it with a drizzle of olive oil and a sprinkle of chili flakes.
- Serve as desired (I like to serve mine as a dip with carrot sticks), or store in the refrigerator in an airtight container for up to 1 week.
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