Beetroot Hummus Party Platter Recipes

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BEETROOT HUMMUS PARTY PLATTER



Beetroot hummus party platter image

This one-platter-serves-all beetroot hummus will be a big hit, and doesn't require any cooking

Provided by Cassie Best

Categories     Lunch, Side dish, Snack

Time 15m

Yield Serves 8

Number Of Ingredients 16

2 x 400g can chickpeas , drained
2 x 300g pack cooked beetroot , drained
2 small garlic cloves
2 tbsp tahini
100ml extra virgin olive oil , plus a drizzle to serve
good squeeze of lemon juice
2 tbsp toasted hazelnuts , roughly chopped
2 tbsp pumpkin seeds , roughly chopped
2 tsp nigella seeds
1 tsp sumac (optional)
pinch of chilli flakes (optional)
crunchy summer veg , cut into batons (we used fennel, sugar snap peas, baby heritage carrots & radishes)
bread , toasted and cut into fingers for dipping
mini mozzarella balls
olives
prosciutto-wrapped breadsticks

Steps:

  • Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into a food processor with a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you're ready to serve (it will keep for up to two days).
  • Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.

Nutrition Facts : Calories 312 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium

EASY BEET HUMMUS



Easy Beet Hummus image

Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables, crackers, or pita wedges.

Provided by France C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 7

2 small cooked beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin

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.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 10.7 g, Fat 2.5 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 338.7 mg, Sugar 1.3 g

VEGAN PARTY PLATTER AND HUMMUS BEET



Vegan Party Platter and Hummus Beet image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 19

14 ounces (400 grams) canned chickpeas, drained reserving liquid (aquafaba), 5 chickpeas reserved for garnish
2 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons tahini
1 teaspoon flaky sea salt
1 small cooked beet
1 clove garlic, peeled
1 small lemon, peeled and pips removed, cut in half
1 teaspoon finely chopped shelled pistachios, for garnish
Chopped flat-leaf parsley, for garnish
One 6-ounce (150-gram) carton vegan cream cheese with chives
1 cup red grapes
3/4 cup chargrilled artichokes
3/4 cup Nocerella olives
3/4 cup store-bought roasted peppers
1/2 cup smoked almonds
1/2 cup salted cashews
1/2 cup cornichons
1/2 cup sundried tomatoes
8 seeded crackers

Steps:

  • For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish.
  • To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
  • To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
  • Place the hummus and cream cheese in the center of a large serving platter.
  • Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.

ROASTED BEETROOT AND GARLIC HUMMUS



Roasted Beetroot and Garlic Hummus image

This tasty beetroot hummus is the prettiest pink snack I've ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. -Elizabeth Worndl, Toronto, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 4 cups.

Number Of Ingredients 14

3 fresh medium beets (about 1 pound)
1 whole garlic bulb
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
1 teaspoon plus 1/4 cup olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 to 4 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup plain Greek yogurt, optional
Minced fresh dill weed or parsley
Assorted fresh vegetables
Sliced or torn pita bread

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.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

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