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5.0 from 234 votes

Beetroot Hummus

Fresh and smooth beetroot hummus. A great side-dish for summer days.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 as a dip
Calories: 167 kcal
Course: Appetizer , Condiments
Cuisine: Middle Eastern

Ingredients

  • 1 beetroot small-medium
  • 500 gr cooked chickpeas
  • 1 garlic clove
  • ¼ cup Tahini
  • juice of one small lemon
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon salt
  • 2 tablespoon cold water

Instructions

    Cup of Yum
  1. Preheat the oven to 200C / 400F
  2. Cut the tops and bottom of the beetroot. Wash with water, wrap in tin foil, and roast for about an hour. A skewer or knife should go all the way in easily when ready.
  3. Drain and rinse the chickpeas and add them to a food processor. Add the garlic, tahini, lemon juice, olive oil, and salt.
  4. When the beetroot is roasted and has been cooled, cut it into four pieces and add them into the blender with the rest of the ingredients.
  5. Blend all ingredients until you have a smooth consistency. Add slowly the cold water if it's too thick and keep adding it a little at a time to your desired consistency.
  6. Refrigerate for at least 10 minutes before serving.

Notes

  • Serve with extra virgin olive oil, sesame seeds and chopped fresh mint. 

Nutrition Information

Calories 167kcal (8%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Sodium 596mg (25%) Potassium 251mg (7%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 25IU (1%) Vitamin C 2mg (2%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8as a dip

Amount Per Serving

Calories 167

% Daily Value*

Calories 167kcal 8%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Sodium 596mg 25%
Potassium 251mg 5%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 25IU 1%
Vitamin C 2mg 2%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.