Beetroot Hummus Recipe | Vegan & Gluten-Free
Bright, creamy, and irresistibly smooth — this Beetroot Hummus is as tasty as it is beautiful. Made with earthy beets, creamy chickpeas, tahini, and a splash of lemon, it’s a vibrant vegan and gluten-free dip that adds color and flavor to any table. Perfect for brunch, snacks, or mezze spreads, this pretty pink hummus is sure to impress with every scoop.
Equipment
- 1 food processor
Ingredients
For the Hummus:
- 2 medium cooked beetroots
- 1 ½ cups cooked chickpeas
- 2 Tbsp tahini
- 1 Tbsp lemon juice (or to taste)
- 2 Tbsp extra virgin olive oil
- 1 garlic clove
- Salt to taste
For Garnish:
- Crushed roasted pistachios
- Fresh mint leaves
- Extra lemon zest
Instructions
- Blend the Base – Combine all hummus ingredients in a food processor.
- Adjust Seasoning – Taste and tweak salt, lemon, or tahini for balance.
- Serve and Garnish – Spoon into a bowl, drizzle olive oil, and top with pistachios, mint, and lemon zest.
- (Pro tip: Chill for 30 minutes before serving for a thicker texture.)
Notes
Note: Values are approximate and may vary depending on the exact size of beetroots, chickpeas, and other ingredients used.
Nutrition
Serving: 120gCalories: 190kcalCarbohydrates: 18gProtein: 6gFat: 11gSaturated Fat: 1.5gFiber: 5gSugar: 5gCalcium: 60mgIron: 2mg
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