Vegan Roasted Beetroot Hummus

Vegan Roasted Beetroot Hummus is surely to appetize your taste buds. The hot pink color of the beetroot in this healthy hummus adds quite a vibrancy to the platter. The generous use of garlic gives a nice kick and the dash of lemon juice is simply refreshing. The drizzle of the generous amount of Olive oil is what makes this healthy Hummus so exotic and appealing.

This Vegan Roasted Beetroot Hummus is just so good in appearance and tastes absolutely delicious. Moreover, it is a guilt-free dip that is so versatile and can be served as a party dip or as a healthy breakfast option.

Roasted Beetroot Hummus comes out to be a  simple recipe, once if you have boiled chickpeas and roasted beetroot handy. However, you can roast beetroot the quicker way that I have shown in the recipe. Then you can make this quick and easy healthy hummus in no time.

Also, check this unique and protein-rich  Brown Chickpea Hummus

Roasted-Beetroot-Hummus

Why you need to try this Beetroot Hummus

  • Healthy snack option
  • Hassle-free to make
  • Make ahead of time and store it
  • Nutritious and delicious
  • Iron and fiber-rich
  • Perfect for parties
Do check Smoky Tomato Garlic Hummus if you want to try a new variant of hummus

Roasted-Beetroot-Hummus

Step-by-Step Recipe of Vegan Roasted Beetroot Hummus

Ingredients:

2-3 medium boiled and peeled beetroot
2 cups of boiled chickpeas
2 tbsp lemon juice
1 tbsp tahini paste
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp pepper powder (Optional)
1 tsp white sesame seeds
salt as per taste
1 tbsp Cooking Sunflower Oil
For Garnishing:
1 tsp black sesame seeds
1 tsp white sesame seeds
handful finely  chopped coriander leaves
2 tsp Olive oil to drizzle

Method:
1. Firstly, soak Chickpeas overnight or for 6-7 hours in enough water. Drain the water and boil chickpeas in a pressure pan adding salt in it. Cook the chickpeas on a medium flame till 5-6 whistles. Alternatively, you can also use canned chickpeas.

You must definitely check this Hummus Bowl for a healthy and vegan dinner option

Roasted-Beetroot-Hummus-Step-1

2. Heat cooking sunflower oil in a pan, once it’s hot add garlic and beetroot chunks in it. Roast in on a higher flame for 7-8 minutes till they are cooked and charred. Keep stirring them in between else they will burn completely.

Roasted-Beetroot-Hummus-Step-2

3. Now mix this with the chickpeas, add salt, tahini paste, olive oil, and blend it in a food processor till combined well.

Roasted-Beetroot-Hummus-Step-3

4. Once its well-combined add lemon juice in it and pulse it for few more seconds till is smooth and silky.

Roasted-Beetroot-Hummus-Step-4

5. Finally, garnish it with sesame seeds, finely chopped coriander leaves, and a drizzle of olive oil.

Roasted-Beetroot-Hummus-Step-5

Notes:

  • You can use canned chickpeas for this recipe.
  • You can also make this recipe with leftover chickpeas.
  • Boil and roast beetroot in advance and keep it in the fridge.
  • You can roast beetroot in an oven for 20 minutes. But my version is very quick.
  • You can add little water while blending for a smooth consistency.

Serving suggestions of this Beetroot Hummus

  • crackers of your choice
  • pita bread
  • cucumber, carrot and celery sticks
  • on toasts as healthy breakfast
  • can be used as a sandwich spread
  • can use it in a hummus bowl
Roasted-Beetroot-Hummus

Roasted Beetroot Hummus

Hetal Kamdar
Vegan Roasted Beetroot Hummus is surely to appetize your taste buds. The hot pink color of this hummus adds such a vibrancy to the platter. The generous use of garlic gives a nice kick and the dash of lemon juice is simply refreshing.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Evening Snack, Party Dip
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 2 medium-sized boiled and peeled beetroots
  • 2 cups boiled chickpeas
  • 10-12 clove chopped garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini sesame paste
  • 2 tbsp extra virgin olive oil
  • 1 tsp pepper powder Optional
  • 1 tsp white sesame seeds
  • salt as per taste
  • 1 tbsp Cooking Sunflower Oil
  • For Garnishing:
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • handful finely chopped coriander leaves
  • 2 tsp Olive oil to drizzle

Instructions
 

  • Firstly, soak Chickpeas overnight or for 6-7 hours in enough water. Drain the water and boil chickpeas in a pressure pan adding salt in it. Cook the chickpeas on a medium flame till 5-6 whistles. Alternatively, you can also use canned chickpeas.
  • Heat cooking sunflower oil in a pan, once it's hot add garlic and beetroot chunks in it. Roast in on a higher flame for 7-8 minutes till they are cooked and charred. Keep stirring them in between else they will burn completely.
  • Now mix this with the chickpeas, add salt, tahini paste, olive oil, and blend it in a food processor till combined well.
  • Once its well-combined add lemon juice in it and pulse it for few more seconds till is smooth and silky.
  • Finally, garnish it with sesame seeds, finely chopped coriander leaves, and a drizzle of olive oil.

Notes

You can use canned chickpeas for this recipe.
You can also make this recipe with leftover chickpeas.
Boil and roast beetroot in advance and keep it in the fridge.
You can roast beetroot in an oven for 20 minutes. But my version is very quick.
You can add little water while blending for a smooth consistency.
Keyword beetroot hummus, Hummus Recipe, Roasted Beetroot Hummus

Roasted-Beetroot-Hummus

Storage instructions of this Hummus

Store this roasted beetroot hummus in a glass jar and refrigerate it for 3-4 days.

However, you can also store it in an airtight container in the refrigerator for 4-5 days for the best taste.

Finally, also, check these variants of hummus recipes from my blog here

Spinach Hummus

Roasted Pumpkin Hummus

White Chickpea Hummus

Beetroot hummus



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Meet Hetal

Hi! I'm Hetal, Blogger and Content Creator at HetalKamdar.com. Since 2015, I have been publishing my tried and tested recipes here. Travel, Lifestyle and Parenting are also the other genres of my blogging.
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