This vibrant Beet Hummus is deliciously creamy, earthy, sweet, and tangy. The key to the amazing flavour is to roast the beets and onion so they sweeten and caramelize before being blended up with the chickpeas. Enjoy this healthy, flavour-packed vegan dip with veggies, pita bread, chips or as part of a meal.
PREP TIME: 15 minutesminutes
COOK TIME: 45 minutesminutes
TOTAL TIME: 1 hourhour
Servings: 8servings of ¼ cup (makes about 2 cups total)
Ingredients
1mediumbeetroot , about 3 to 4 inches in diameter (you can use more if yours a bit bigger)
½mediumonion, or 1 small one
¼ cup (60mls)extra virgin olive oil , plus more as necessary (see notes for oil-free)
1 x 15 oz can (1¾cups)canned chickpeas, (or 1 x 398ml Canadian can / 400g in UK)
3clovesgarlic, use 4 if you like extra garlicky hummus
Peel the beetroot and cut into 1-inch cubes. Peel the onion half and cut it into 2 pieces.
Spread the beetroot out on a small baking tray along with the onion pieces and toss them with 2 teaspoons of the oil (omit for oil-free) then bake until fork tender. They will take 45 to 50 minutes. This step can be done up to 3 or 4 days ahead. Just cool then store in a sealed container in the fridge until needed.
For extra smooth hummus peel the chickpeas before using. Just use your fingers to pop them out of their skins. Omit this step if you can't be bothered, but it does make a difference to the texture of your hummus and doesn't take as long as you'd imagine.
To a food processor add the roasted beets, onion, chickpeas and all of the other ingredients. Process until smooth.
Add more olive oil, (or a combination of olive oil and aquafaba/chickpea liquid), to thin a bit if required.
Taste and adjust seasoning/cumin/lemon to taste if necessary.
NOTES
To make oil-free beet hummus roast the veggies just as they are with no oil, then process everything together omitting the oil. Check the texture and either add some aquafaba (chickpea liquid) from the canned chickpeas or a bit of water to thin slightly as needed, pulsing between each addition. Because of the beet and onion, you won't need to add much.