Roasted beet hummus is creamy, healthy, gorgeous, and a quick and easy dip. Without the overpowering flavor of beet and without the oven, this sure is going to be one of your favorites. Serve it for your next get-together or make it part for your weekend prep. So all you need is some veggies or healthy crackers to curb those cravings.
Blogging Tips below every recipe!
Do you like hummus ? Are you one of those people who like eating healthy and are looking for creative ways to enjoy your veggies?
If the answer is yes to both questions, then there could be nothing better than this easy homemade roasted beet hummus.
This recipe offers a little twist to the traditional hummus which is made mainly of chickpeas only. There is no doubt that you will admit it is the best hummus recipe that you have ever tasted.
Although, plain hummus is undoubtedly one of the best dips around, you can always surprise your loved ones and bring something different to your dining table.
Variations of hummus
For people who are not a great fan of hummus, the bright and radiant color of this creamy and delicious dip is enough to make them try it once.
There are different ways you can make the beet hummus. Some like to roast the beet in oven but the idea of keeping the oven on for roasting one of two beets is something which I
am not comfortable with. Some recipes also calls for boiled beets but it lacks the flavor that roasting brings out.
Raw beet hummus is also something which you could try. I find the flavor of beet overpowering and if its not cooked, the hummus is not creamy or smooth like the ones with cooked beets.
On the other hand, in this recipe of beetroot hummus without oven, you can roast and cook the beet on stovetop with some olive oil. The roasting gives it a beautiful flavor which makes it more tempting. What could be better than having something tasty, healthy and nutritious to satisfy your hunger.
Pack it in your lunch or your kids lunch boxes along with your favorite vegetables or crackers.
How to make roasted beet hummus?
Cut the beets into small cubes and roast it on medium heat along with some olive oil and garlic,
Put the roasted and cooked beets, tahini, lemon juice, olive oil, garlic, cumin, and salt into your food processor and blend them until mostly smooth. Make sure the beets and the chickpeas are completely cooled.
Now slowly add in a little water. Once you have achieved the required velvety consistency, your roasted beet hummus is ready.
The earthy flavor of beets, the nuttiness of tahini, and the tanginess of the lemons make a unique combination and imparts a creamy and delicious flavor to the dip.
This roasted beet and garlic hummus, is a variation to the traditional hummus.
Is hummus healthy
The two main ingredients of this creamy dip are chickpeas and beets, both of which have have great nutritional value.
Chickpeas contain a lot of plant-based protein, fiber, as well as healthy carbohydrates. They not only help in digestion and manage your weight, but also naturally reduce cholesterol levels.
Beets also has some great benefits. Although, they are low in calories they are loaded with nutrients. They are known to contain high levels of vitamins and minerals. This helps to keep your blood pressure normal, improve digestion and can even help fight some types of cancers.
How to store hummus? Shelf-life
Homemade roasted beet hummus can be easily stored in an air tight container in your refrigerator, where it can last up to 3 to 5 days. It stores well if you add a thin layer of olive oil on top. If the hummus becomes too thick in the refrigerator, gradually add few teaspoons of water water to change its consistency before serving.
If you want to store it for a longer duration, then freeze your roasted beet hummus in small batches. Before using the frozen dip, let it thaw at room temperature or in the refrigerator for couple of hours, stir it well and use.
Store bought hummus lasts longer, mostly unto a week or two. Follow thee best if used by and expiration date on the package.
P.S: THIS WEEKS BLOGGING TIPS
Another great resource for bloggers. Check it out.
Don’t forget to subscribe to get some bonus insights.
- 2 medium-size beetroots
- 2 cups cooked chickpeas drained (reserve 1/2 cup of water)
- 1 tablespoon lemon juice
- 2 medium clove garlic
- 4 tablespoons tahini
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
Peel the skin of the beets and cut into small cubes.
Add a tablespoon of olive oil to a pan and place on medium-high heat.
Add beet + garlic + salt and sauté for a minute.
Cover and cook till beets are soft and tender. Transfer into a shallow pan and keep it aside to cool completely.
In a food processor, add the beets and puree.
Add the chickpeas, lemon juice + tahini + salt + pepper, and blend to a smooth paste. If it's too thick add the reserved water 1 tablespoon at a time as needed.
Drizzle the olive oil and pulse again.
Taste and adjust the salt and flavor if needed.
Transfer into a serving bowl. Before serving, use a spoon to create some uneven surface over the dip. Drizzle some olive oil. Sprinkle some sesame seeds, pine nuts, or some finely chopped parsley | coriander leaves.
Serve with your favorite veggies, crackers, pita bread, or chips.
- Homemade hummus shelf life: You can refrigerate the hummus for unto 3 to 5 days. You can also freeze it for up to 2 months. 2. If you are using dried chickpeas, wash and soak it in cold water for about 8 hours. You can either cook in the pressure cooker or in a pan till soft and tender. 3. 1 cup of dried chickpeas yields 2 cups after soaking and cooking.