Beetroot Hummus Dip Recipes

BEET HUMMUS

Steps:

• Preheat oven to 350°F. Place the beet, olive oil, garlic and onion powder and salt and pepper in a small cast iron skillet or small baking dish and toss together so everything gets coated.
• Bake for 35 minutes or until soft and tender. Remove from the oven and let cool completely.
• Add the roasted beet, chickpeas, tahini, garlic powder and lemon juice to a blender and pulse until smooth. This will take several minutes and remember to check for consistency, you want it completely smooth.
• With the blender on low speed, slowly pour in the olive oil and continue blending until silky and smooth.
• Add salt and pepper to taste and blend again as needed.
• Serve immediately garnished with optional toppings or refrigerate in an airtight container until ready to serve.

CREAMY BEET HUMMUS

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.

BEETROOT HUMMUS DIP

Steps:

• Place chickpeas, beetroots, lemon juice, salt, garlic cloves, cumin and chickpea liquid in a blender.
• Pulse for 30 seconds.
• Place blender on high, then add the olive oil through the funnel of blender while motor is running.
• Blend until hummus is nice and smooth and there are no lumps.
• Adjust taste - I added more cumin and lemon juice but it is dependent on tastes.
• Serve and enjoy!

BEETROOT HUMMUS

Steps:

• Put the boiled beets, boiled chickpeas and garlic in a food processor and blend.
• Add the rest of the ingredients except the olive oil and mix until it gets a smooth consistency.
• Drizzle over olive oil when mixing the hummus in the food processor.
• Taste and add salt, lemon juice & peel, or more olive oil if needed.
• Pour into a bowl and top with some boiled chickpeas and chopped parsley.

EASY BEET HUMMUS

Steps:

• Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

ROASTED BEETROOT AND GARLIC HUMMUS

Steps:

• Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

BEETROOT HUMMUS DIP

Steps:

• Place all the ingredients except the horseradish, parsley and No-No Flatbreads in the bowl of a food processor and process until smooth.
• Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.
• Garnish with the chopped parsley and serve with No-No Corn Sesame Flatbreads on the side for dipping.

ROASTED BEETROOT AND GARLIC HUMMUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
• Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
• Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
• Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
• Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.