Creamy Beetroot Hummus Recipes

BEETROOT HUMMUS

Steps:

• Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they're done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
• Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

CREAMY BEETROOT HUMMUS

Steps:

• Cook or bake your beetroots. For baking, wrap them together into a foil adding some 100 ml water so they cook with steam. It would take around 1h depending on the size of your beets. Start picking with a knife after approximately 45 mins to see if they are ready.
• Once cooked and cooled, pill the skin of beets and slice them up to half-circles and add to your blender. Add aquafaba (water from cooking chickpeas), tahini and chickpeas and blend together. Help the blender with spatula in case it starts struggling to mix ingredients. Add some water, if the mixture is too thick, to help blend.
• Once all is blended till smooth, add lemon juice, pressed garlic and spices and blend them together once again.
• Voila! Colorful and yummi hummus dip is ready to be served topped with some chopped parsley, sesame seeds and extra virgin olive oil (optional).

CREAMY ROASTED BEET HUMMUS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Wash and dry the beet and wrap in aluminum foil.
• Place in the oven and bake for about 45 minutes - 1 hour or until easily pierced with a fork.
• During the final few minutes of baking, mince the garlic and add to a pan with a splash of olive oil.
• Saute until golden brown.
• Remove the beet from the oven and let cool.
• Once it is cool enough to handle, peel off the skin (it should come off easily) and chop into chunks.
• Add to your food processor and pulse until you have very small pieces.
• Add in all remaining ingredients including the sautéed garlic and process until completely smooth. I like to let the food processor run for a good 2 or so minutes to ensure it's really creamy.
• Taste and adjust seasonings as desired or add more water for a thinner consistency. I sometimes add in one raw clove of garlic for a stronger garlic flavor. The food processor will heat the hummus a bit, so I suggest adding it to the fridge before serving!

THE BEST CREAMY ROASTED BEET HUMMUS RECIPE

Steps:

• Preheat oven to 450 degrees F
• Next, wash, peel, and slice your beet into quarters.
• Place beet slices on a piece of parchment paper on a baking sheet and place in the oven for ~1 hour or until a knife when inserted can easily slide through the beets.*
• Once beets are finished cooking remove from oven and allow to cool slightly.
• Next, in a food processor pulse the beets until only small pieces remain.
• Then combine drained white beans, bean liquid, lemon juice, tahini, garlic, olive oil, salt, and pepper.
• Blend on high until smooth and creamy.
• Taste your hummus and add more salt/pepper or lemon per your taste. At this point you can also add a few more tablespoons of bean liquid or water if needed for a thinner desired consistency.
• Top the hummus with a sprinkle of chopped pistachios and a drizzle of olive oil.
• Serve with sliced veggies or crackers and enjoy!

CREAMY BEETROOT HUMMUS

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.

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.

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.