Look at these beautiful colours! It comes from the addition of red beetroot to your regular hummus recipe. The beetroot does not only add colour, but it also add as sweetness to the hummus. I like to experiment with different flavours to see what fits together and what needs more work on. This hummus is delicious with a whole wheat cracker to balance the flavours.

Beetroot

I have tried this recipe, both with regular cooked beets and with pickled beets. If you use regular cooked beets, the flavour becomes more subtle. With pickled beets you can taste the vinegar more, adding yet another layer of flavour to your hummus.

Hold back a few slices of beets from your hummus when you mix it, dice and add on top of your bowl when serving to give it some extra crunch.

Freezable

I make my hummus a bit chunky to start with, because when I freeze it and later defrost it, the hummus always gets a little watery. However, if it is chunkier from the beginning, stir it after defrosting and it turns out ok.

Freeze your hummus in smaller portion containers and you can put them straight in to your lunch box or throw a few in to your picnic basket. By the time you are ready to eat, they will have defrosted.

The humus last for about three months in the freezer, if you keep them in an airtight container.

Hummus variations

Start with my classic hummus and work your way around my other variations. All of them easy to make and freezable, so make a big batch of the base while you are at it. I have a more spicy version with chili, another spicy one with wasabi. If you prefer a more subtle flavours, try the one with sun dried tomatoes. There are an endless variation of things you can add to a hummus and make it even more delicious.

Print Recipe

Hummus with beetroot

Red beet does not only add colour to your hummus, but also a sweetness. This hummus is delicious with a whole wheat cracker to balance the flavours, or any kind of vegetable you usually dip your hummus in.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer

Cuisine: MiddleEastern

Keyword: beetroot, Chickpeas, hummus

Servings: 8 portions

Ingredients

• 800 g chickpeas garbanzo beans (canned, cooked)
• 2 cooked beetroot diced
• 3 tbsp tahini
• 2 tbsp cumin
• 3 tbsp lemon juice
• 3 garlic cloves minced
• 6 tbsp olive oil
• 5 tbsp vegetable oil or other neutral oil
• 1 tsp salt

Instructions

• Drain the chickpeas but save the faba water (see pro tip below).
• Juice the lemon and mince the garlic.
• Cut the beets in to smaller pieces.
• Mix all ingredients in a mixer, to desired consistency.
• Taste and add more spices to your taste.

Notes

When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.

Save the faba water from the chickpeas to make vegan mareunges.

For a more tangy flavour, use pickled beetroot.