This beet hummus brings a color pop and flavor burst into your refreshment board. It is an easy and creamy immersion made by mixing roast beets with classic hummus ingredients.
Do you choose more creamy soils that like the crowd? Try my vegan spinach artichoke bathroom, vegan queso and lemon hummus recipes.
Good luck walking for that Hummus of red beets And not try the spoon!
This creamy immersion includes a sophisticated appearance, but it is shocking. Combining roast beets with the classic ingredients of hummus (canned chickpeas, tahini, garlic, etc.), you have a vibrant pink refreshment as easy to make and addictive as regular hummus. I know you will love your subtly sweet and earthy taste, especially combined with pita and vegetables.
Why this is the best recipe for roast beets
- As good as my favorite hummus recipe – My best and easiest hummus recipe is loved by everyone who tries, so naturally I made this hummus of beets almost exactly in the same way.
- A shining pink turn in a classic refreshment – Make beetroot hummus gives the creamy cream subtle, but delicious layers of terrain and sweetness. And just look at this beautiful pink color … how could you resist -never in a spoon?!
- An easy recipe from the blender -After roasting the beets, all you have to do is combine them with the rest of the hummus ingredients in a blender and mix it until it is soft. Follow and enjoy!
How to make beets
Find the complete recipe with measures on the recipe card below.
Wipe, peel and cut the layers and bottoms of the beets. Pull them into cubes and then put them on a lined oven leaf. Bake them until they are fork tender.
Add the roasted and slightly cooled beets, chickpeas, tahini, garlic, cumin, salt, lemon juice and a little cold water with ice to a blender or high -power food processor.
I recommend making this recipe for beets in a high power blender, Like a vitamix. A food processor will work, but the humus will not be so soft.
Mix until the hummus is very soft and creamy.
If the hummus is not as creamy or fluffy as you would like, Continue to mix in some more spoonfuls of ice water.
Taste the hummus and add -cumin, lemon juice or salt as needed.
Transfer the beetroot hummus into a bowl and cure the top with hemp hearts, pine nuts, fresh chopped herbs or a dash of olive oil. Enjoy with pita and vegetables to immerse -or spread it in a sandwich.
Frequently asked questions
Roast beets add a subtle ground to the hummus, but it is not an excessive taste. I find it to complement salty garlic and tahini very well. Even if you are not a big fan of beets, I think you will worship you this immersion.
No, no need. This recipe works so well with pre-cooked or steamed beets, but it only knows that the depth of the taste will not be so good and the pink color will not be so vibrant.
One of the most popular ways to serve beetroot humus is like a simple refreshment with many dippees, such as pita, sliced cucumber, celery poles, radishes, cookies or carrot sticks. From there, it serves it on its own, on a snack board or with the other favorite snacks and snacks.
The hummus beets is also a delicious diffusion that you can use in sandwiches and vegetable wraps. You can even spread it by crostini and climb it with sliced vegetables and vegan when you need a last minute stunning party snack.
Finally, if you have any leftover humus you have to use, you can always thin it with a little water and pour it on a salad. Even better, add a spoon over your favorite grain bowl.
Transfer the hummus to a hermetic container and store it in the fridge for a week.
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Toast the beets – Preheat the oven to 375 degrees F and align a plate with parchment paper. Wipe the beets, peel and cut the layers and bottoms. Pull the small cubes and grill it. Sprinkle or drain with olive oil and roast for 20-30 minutes, until tender.
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To a high power battery food processor, add the beets, the drained and rinse chickpeas, the tahini, the garlic, the cumin, the salt, the lemon juice and 4 tablespoons of cold ice.
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Mix/pure for a few minutes until it is soft and creamy. If it is not creamy enough or too thick, add -more spoonfuls of cold water. This will help sink it and to make it creamy and soft.
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Taste and season with additional salt, garlic, cumin or lemon juice if necessary.
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Add to a bowl and decorate with the accessories you choose. Serve -with pita bread and vegetable sticks or spread -toast, sandwiches or use any other place you want. Enjoy!
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I prefer to use a high power blender (my vitamix) because the hummus will be very silky. A food processor is also good to use, but it will not be so soft.
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If you want, you can use pre-coconut beets (steamed). It will not have such a good taste and the color will be lighter, but it works quite well.
Service: 1of 8 servings ; Calories: 143kcal ; Carbohydrates: 13g ; Protein: 5g ; Fat: 9g ; Saturated fat: 1g ; Polyinsaturated fat: 3g ; Monoinsaturated fat: 4g ; Sodium: 475mg ; Potassium: 259mg ; Fiber: 4g ; Sugar: 3g ; Vitamin A: 29IU ; Vitamin C: 5mg ; Calcium: 38mg ; Parró: 1mg
#Beets
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