Don’t Waste Beetroot, Learn How To Make This Beetroot Hummus. It’s Vegetarian/Vegan & Gluten Free Should That Be Your Foodie Preference.

Homemade Beetroot Hummus

I prefer my beetroot raw, it’s quick and easy. And sometimes I’ll boil or roast them. But here’s another alternative, tasty beetroot hummus. It’s a simple roast and blend type recipes quick and easy to make.

And if you don’t have all the ingredients, don’t worry. Other than beetroot nothing is essential … and cooking is often about being sensibly flexible with ingredients. So other oils could be substituted for the olive oil, the tahini isn’t essential, and even the chick peas could be reduced or even left out. I like this with cooked onions blended in rather than chickpeas. But each to their own variation.

Ingredients For Beetroot Hummus:

Beetroot are not overly frost sensitive and make great beetroot hummus
Beetroot are not overly frost sensitive and wil cope with all but the most severe frosts.
  • 1 large beetroot, roasted and peeled (around 200g cooked weight)
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 tbsp tahini (use gluten free tahini)
  • 1 tbsp olive oil
  • 1 small clove garlic, minced
  • Juice of 1/2 lemon
  • Splash of water (optional)
  • Salt and freshly ground black pepper, to taste

Beetroot Hummus Preparation

  1. Roast the beetroot: Preheat oven to 200°C (fan 180°C/gas mark 6). Wrap the beetroot in foil and roast for about 45 minutes, or until tender when pierced with a fork. Peel and roughly chop the cooked beetroot.
  2. Combine ingredients: In a food processor, combine the beetroot, chickpeas, tahini, olive oil, garlic, lemon juice,and a pinch of salt and pepper. Blend until smooth, adding a splash of water if needed to reach a desired consistency.
  3. Season and serve: Taste and adjust the seasoning with additional salt, pepper, lemon juice, or olive oil as needed.Serve the beetroot hummus in a bowl, topped with a drizzle of olive oil and a sprinkle of toasted seeds or chopped fresh herbs (optional).

Chef’s Top Tips:

  • For a smoother hummus, remove the skins from the chickpeas before blending.
  • You can use any type of beetroot for this recipe, including golden beetroot.
  • Leftover beetroot hummus can be stored in an airtight container in the fridge for up to 3 days.

Image Atribution: Wikiuni123CC BY-SA 4.0, via Wikimedia Commons
Tag: How To Make Beetroot Hummus

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