Roasted Red Beet Hummus a Vegan Recipe
Photo credit: Cathy Arkle (@shepaused4thought) Appetizer · Provencal Recipes · Tasha Powell · TasteHummus 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.
Check out this recipe
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.
Check out this recipe
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.
Check out this recipeFull day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Make a Delicious Roasted Red Pepper Entrée this Summer
June 15, 2023
This appetizer recipe is from Laurel, my cooking school and professional kitchen in Fontvieille, a beautiful village in the Alpilles. The recipe is quick to prepare and brings together fresh summer flavours. Serve with crusty bread and some chilled rosé or cocktail of your choice. This is an easy and delicious recipe that is perfect …
Easter Lunch Menu from Provence – Stuffed Courgette Flowers
March 20, 2020
Last year, we hosted the Gemma Wade of “You Say Tomato Cooking” (meal planning, recipes, cooking classes and more) here in Cotignac. Gemma is a talented cook, turns fresh, basic ingredients into delicious dishes with ease. She was impressed by our Tuesday morning farmer’s market in Cotignac, one of five (5) reasons to visit our …
Recipe for Pink Pancakes Inspired by Provencal Rosé
June 8, 2020
Who doesn’t love crepes, pancakes and waffles? The following recipe for pink pancakes is sure to bring out the little kid inside. Ok, there is a decadent element to pancakes smothered in butter and coated liberally with maple syrup. However, this recipe is much healthier with the addition of beetroot powder. These pancakes taste great …
Wheat Berry Risotto with Vegetables a Vegetarian Main Course
January 11, 2024
This recipe for Cremoso de Mote is my soft wheat berry risotto variation. It is a dish that we ate twice while visiting Easter Island in 2019. Soft wheat berries (trigo mote) are cooked risotto-style, then sautéed vegetables are added. I didn’t get an exact recipe from the chef, but he gave me a list …
No Comment