Healthy Beetroot Hummus

beetroot hummus

Do you know what’s better than food? Pink food! This recipe is a delicious twist on the Middle-eastern classic, hummus – complete with sneaky veggies. This recipe is lighter in calories than the original recipe but still delivers healthy fats, vitamins, minerals and plenty of fibre.

Possible health benefits of beetroot include improving insulin sensitivity with alpha-lipoic acid, lowering inflammation thanks to its choline content and has even been shown to improve exercise performance. Beetroot is also:

  • Low in energy
  • a source of complex carbohydrates
  • a source of potassium, magnesium, antioxidants and fibre. 

Beetroots are the perfect vegetable to hide in hummus because their subtle flavour adds sweetness and a creamy texture, not to mention a beautiful colour. Don’t throw your beetroot leaves out either, they’re packed with nutrients and are great for smoothies and soups.  

This beetroot hummus recipe is perfect for meal prep snacks, as a dip to serve while entertaining or to keep in the fridge to use in place of sauce for sandwiches, salads and with protein such as chicken and lamb. Cooking with beets can get a little messy, though, so avoid letting the vegetables touch white bench tops and other surfaces that can easily be stained. If the mixture is too thick while processing, try adding a splash of water.  

Enjoy this naturally-sweetened, fibre-packed beetroot hummus recipe. 

Healthy Beetroot Hummus
Deliciously smooth and creamy hummus, complete with sneaky veggies.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 6 baby beets
  2. 4 cups cooked chickpeas (~2 400g cans, 1.5 cups dried)
  3. 1/2 lemon
  4. 2 cloves garlic, skin removed, roughly chopped
  5. 6 Tbsp extra virgin olive oil
  6. 4 Tbsp tahini*
  7. Rock salt to taste
  8. Optional: Za'atar spice mix to top
Instructions
  1. Fill a medium pot with water and place on high heat.
  2. While waiting for water to boil, peel beets and place whole in the water.
  3. Cook for 10 minutes and drain. Place in cold water to cool quickly.
  4. While beets are cooling, place chickpeas, garlic, olive oil and tahini in a food processor bowl.
  5. Zest the skin of the lemon and add. Juice lemon and add to the bowl.
  6. Once cooled, roughly chop beets and add to bowl. Add ground salt (start off small and add to taste).
  7. Begin pulsing until ingredients are finely chopped. Process for another 3 minutes or until a smooth consistency forms.
  8. Taste test. Add more salt and/or lemon juice if necessary.
Notes
  1. *Butter made from sesame seeds, available in supermarkets, usually in the health food section.
  2. Storage: store in a glass or plastic container for up to two weeks in the fridge. For a smaller batch, halve ingredient amounts.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Sarah in Shape http://www.sarahinshape.com/

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