I’m always thinking of dips and accompaniments to serve along with hummus. I find it easy and efficient to build a meal around hummus because it’s something that can be made earlier and refrigerated. I make it a complete meal by adding a salad, falafels or other dips like a roasted red pepper romesco dip or avocado cilantro sauce and of course fresh pita bread. This beetroot hummus is just that – it’s perfect as part of a bunch of tapas dishes but just as perfect as a mid-day snack. While recipe testing (and tasting), I paired it with wedges of yellow bell peppers and crackers as a healthy, yummy, satisfying snack.
I opted not to roast the beetroot and boiled it instead because it’s much easier – just put it in the pressure cooker with all the other vegetables instead of spending the extra time roasting it on an open flame. Boiling it ensures that it’s fully cooked and results in a creamy texture. Made with just a handful of ingredients, the beet hummus recipe is completely vegan, vegetarian, gluten free and paleo. It is packed with nutrients like iron and calcium and good fats.
The color is eye-catching and flavor so well complemented by these green olives. You could even use black olives or a tablespoon of chopped parsley to garnish it instea. If you’re entertaining at home, you can be sure your guests will be impressed when you set a few plates of this beetroot hummus and regular chickpea hummus on the table!
- 1 medium beetroot, boiled and skinned
- 3 tbsp tahini
- 2-3 cloves of garlic
- Juice of one lemon
- ⅓ tsp salt or to taste
- 1 tbsp extra virgin olive oil, to garnish (optional)
- 3-4 olives, to garnish (optional)
- Cut the boiled and skinned beet into chunks.
- Blend the beet, tahini, lemon juice and salt in a food processor.
- Transfer to a small bowl. Drizzle olive oil and top with olives.