Description
This Easy Beetroot Hummus with Tahini recipe is a vibrant and healthy twist on traditional hummus. The earthy sweetness of beets pairs perfectly with creamy tahini and zesty lemon juice, creating a delicious dairy-free dip that’s as visually appealing as it is tasty.
Ingredients
Units
Scale
For the Hummus:
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
- 1 15-oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- salt and pepper to taste
For Garnishing:
- chopped parsley, optional
Instructions
- Roast the Beets: If using fresh beets, preheat oven to 375 degrees F. Roast beets wrapped in foil until soft. Peel and set aside.
- Prepare the Hummus: Blend roasted or canned beets, chickpeas, tahini, lemon juice, and garlic in a food processor until smooth.
- Emulsify: With the processor running, gradually add olive oil until mixture is smooth and fluffy.
- Serve: Garnish with olive oil, salt, pepper, and parsley. Serve with pita and veggies.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2-3 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
