Creamy Beetroot Hummus Recipes

CREAMY BEETROOT HUMMUS

Creamy beetroot hummus image

This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack

Provided by Cassie Best

Categories Buffet, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 10m

Number Of Ingredients 9

Ingredients

400g can chickpeas , drained
200g pack cooked beetroot (not in vinegar), drained
2 tbsp tahini
zest 1 lemon , plus juice 1/2
1 small garlic clove , roughly chopped
4 tbsp Greek yogurt
3 tbsp extra virgin olive or rapeseed oil
1 tbsp pine nuts , toasted (optional)
vegetable sticks, to serve

Steps:

Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.

Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

CREAMY BEET HUMMUS

Creamy Beet Hummus image

This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.

Provided by Suzy Karadsheh

Categories Appetizer

Time 10m

Number Of Ingredients 12

Ingredients

2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
15 oz canned beets, drained (or 8 oz fully cooked and cooled beets)
3 tbsp tahini paste
1 small garlic clove
Juice of 1/2 lemon, more if needed
Kosher salt
1/2 tsp each cumin, coriander, and sumac (optional)
2 ice cubes, more if needed
Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
Garnish (optional): feta cheese and parsley
Pita bread wedges or homemade pita chips
Veggies to dip

Steps:

In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg

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