Beetroot Hummus Recipe
How to make a beetroot hummus recipe using tofu instead of chickpeas as the base ingredient. Easy, healthy and suitable for vegans!
Servings 12 people
Calories 85kcal
Equipment
- 1 Food processor or blender
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.
Video
Nutrition
Calories: 85kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 220mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg