Roasted Red Beet Hummus a Vegan Recipe
Photo credit: Cathy Arkle (@shepaused4thought)
Hummus is a classic dish that originated in the Mediterranean and Middle Eastern regions of the world as early as the 13th century. Typically made from chickpeas, it’s a flavourful paste that can be enjoyed on its own, with crackers, veggies, or used as a spread for fresh bread or sandwiches.
We made this hummus recipe for a special cooking class featuring ideas for Valentine’s Day, from breakfast in bed to festive cocktails. This recipe includes roasted red beets to give the hummus a gorgeous bright pink colour and slightly sweet taste, making it a perfect addition to any appetizer menu or snack table. Portable and healthy, I make this hummus for a summer picnic or serve it at an apéro dînatoire.
Roasted Red Beet Hummus
This red beet hummus comes out a bright shade of fuchsia, making it a fun addition to any appetizer platter. Serve it with some garlic pita chips or fresh-cut veggies for a healthy, vegan snack anyone can enjoy!
Equipment
Ingredients
- 1 15-oz can chickpeas
- 1/4 cup fresh lemon juice 1 large lemon
- 2-3 oz Roasted Beets cooled – approximately 1 small beet
- 1/4 cup Tahini or substitute any nut butter or equivalent amount of ground sesame seeds
- 1 medium garlic clove
- 3 tbsp extra virgin olive oil plus more for serving
- 1/2 tsp ground cumin
- Salt as needed
- 3 tbsp hot water for thinning the hummus
Instructions
- Pull all of the ingredients in a food processor and pulse until smooth, then place in a bowl.
- To finish, drizzle with olive oil and serve with fresh-cut vegetables.
- Option: Add sliced green onions to the top of the hummus for garnish.
Notes
Bell pepper alternative: Use 2 roasted orange or red bell peppers. Cut the bell peppers into 1-inch strips, brush with olive oil, and roast at 400 degrees for 40 minutes. Let cool. Blend in the food processor with all the rest of the ingredients.
Tried this recipe?Let us know how it was!
More Ideas for Appetizers:
Roasted Chickpea and Shallot Spread
Like hummus but not quite, the roasted shallots and chickpeas give this spread extra flavour.
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Thyme-Roasted Beets with Whipped Burrata and Hazelnuts
In my opinion an underused vegetable, this smart recipe highlights the deep rich flavour of the beetroot. Scented with garlic, thyme and dill, it complements the smooth creamy burrata and the fresh tartness of the lemon.
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Poischichade, Poivronade, Tomatade Appetizers from Provence
Poischichade: A chickpea spread very similar to hummus made without tahini and flavored a healthy spoonful of cumin.
Poivronade: A fire-roasted, sweet pepper dip that is good on everything from tartines to roasted cauliflower to hamburgers.
Tomatade: A delicious spread made from sun-dried tomatoes that tastes great on just about everything.
Check out this recipe
Stuffed Aubergines (Eggplant) with Garbanzo Beans
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
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