4-Veg Roasted Beetroot Hummus Dip Recipe (Vegan) in 1 Hour
Besides from the hummus classic ingredients, this recipe also calls for baked beetroot. The vegetable will bring a silkier texture to the dip and you will enjoy a delicious pink hummus next to your favorite veggies.
Servings: 4
Calories: 384kcal
Equipment
Ingredients
- 1 cup cooked chickpeas
- 1 pcs medium size beet
- ¼ cup extra-virgin olive oil
- 1 tsp ground cumin seeds
- 2 tbsp tahini
- 1 garlic clove, minced
- 2 tbsp freshly squeezed lemon juice
- 1 pcs English cucumber
- 2 pcs carrots
- ½ white radish
- 1 red bell pepper
- Salt and freshly ground pepper, to taste
Instructions
- Rinse the beet well and pat dry with paper towels. Wrap it in parchment paper or aluminum foil and place on a baking tray. Cook beetroot for about 60 minutes at 400F. Remove from the oven and set aside to cool completely. You need to be able to handle the vegetable so you can remove the peel and then chop into small chunks.
- Place the chickpeas, baked beetroot, tahini, extra-virgin olive oil, cumin seeds, lemon juice and garlic clove in a food processor. Pulse until smooth.
- Season with salt and freshly ground pepper to taste. Also adjust the taste for oil, lemon juice, tahini or cumin if needed.
- Cut the vegetables in thin sticks and dip them into the pink hummus to serve!
Notes
- You may serve the hummus with whatever veggies you prefer. It works well also with celery stalks, regular radishes, cauliflower or broccoli florets, even zucchini.
- Roasting is one way to cook beetroot and, frankly, the way I believe enhances its flavor most. But you can also steam or boil the beets. In case you are boiling them, make sure you drain completely because they absorb some extra liquid. If you skip this step, the texture of your hummus will slightly differ and will have some more moisture.
- You will find pretty much the same recipe for hummus in every cuisine or kitchen. The difference and tailoring can be made by adjusting the quantity of the ingredients. You may need extra lemon juice, or a more pregnant taste of cumin. There is no need of going for the exact amount listed in the ingredients. Taste after blending and see what you would like to add. If you decide that you added too much tahini, make sure you decrease the quantity next time you prepare it.
- Hummus can also be served with crackers. Near the veggies, add your favorite salty biscuits for a richer and more consistent snack.
- Top your beetroot dip with a drizzle of olive oil and some sesame seeds if you want it to look better and impress your guests.
Nutrition
Calories: 384kcal | Carbohydrates: 43g | Protein: 13g | Fat: 20g