Pickled beetroot hummus

Try it!

This vibrant and nutritious beetroot hummus is great for dipping or as a filling for wraps and sandwiches.

Any occasion to treat your guests with something tasty is good and the holiday season is perfect for such occasions.
I often set the fermented beetroot juice and each time I try to figure out how to use the leftover pickled beetroots.
Usually I add beets to the salads or simply eat them as a snack. This time I prepared a beautiful, pink hummus!
Don’t have pickled beets? You can use roasted or even raw beets! Beetroots are a vibrant and very versatile vegetable. They’re known for their earthy flavor and aroma. They are not only pretty and delicious – beets are highly nutritious and contain a bit of almost all of the vitamins and minerals your body needs!

Above that, beets:
– keep your blood pressure in check
– can improve athletic performance
– help fight inflammation
– improve digestive health
– support brain health
– help prevent cancer
To maximize their nutritional benefits it’s best to avoid boiling beets. You can juice, roast, steam, or pickle or even enjoy them raw!
Purchasing beets choose ones with fresh, unwilted skin.
beetroot hummus

Pickled beetroot hummus

Super easy to make and delicious, pink beetroot hummus
Servings 4 servings
Prep Time 15 mins
Total Time 15 mins

Equipment

  • powerful blender or food processor

Ingredients

  • 1 cup pickled beetroot cut in smaller pieces. Can be substituted by roasted or raw beets
  • 1 can [ 14 ounce ] chickpeas drained and rinsed
  • 2 garlic cloves
  • ½ cup tahini paste
  • 5 tbsp lemon juice fresh
  • ¼ tsp cumin ground
  • tsp cayenne pepper optional
  • salt to taste
  • ice cold water as much, as needed
  • 1 tbsp olive oil extra virgin

Instructions

  • Put chickpeas, beetroot, cumin, cayenne, lemon juice and tahini paste into a blender
  • Start blending, adding cold water until reaching desired consistency
  • Season to taste with salt and/or extra lemon juice - if needed
  • Serve with good quality extra virgin olive oil, sesame seeds, dill, parsley, coriander, chili flakes ...

Notes

Nutritional value - 1/4 of hummus, no extra oil or additives
Energy value 157 kcal | Carbohydrates 139 g | Protein 76.5 g | Fat 5 g | Fiber 2.5 g
  • Purchasing beets choose ones with fresh, unwilted skin
  • Pickled beets are as hard as raw. To blend them smoothly with the rest of the hummus ingredients you will need a powerful blender
  • If your don't have one, grate the beetroot first on a fine grater
  • Try using beetroot juice instead of water - it wonderfully enhances the flavor and adds color.
  • If you don't have tahini paste, don't worry, you can prepare hummus without it. You can also try adding almond, cashew or peanut butter instead
  • You don't have to prepare hummus from scratch - use your favorite store brand - just blend it with beetroot
  • Store hummus in a refrigerator in a closed container for up to 4 days
  • Course: Appetizer
    Keyword: christmas, dinner party, Quick & Easy

    Did you make this recipe?

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    Cooked with by Magdalena Wrona.
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