AppetizerProvencal RecipesTasha PowellTaste

Roasted Red Beet Hummus a Vegan Recipe

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 a Vegan Recipe

Roasted Red Beet Hummus

blankTasha Powell
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!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine French
Servings 6 people

Equipment

  • Food Processor

Ingredients
  

  • 1 15-oz can Chickpeas or Garbanzo Beans
  • 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.
Keyword Beets, Hummus, Snacks, Vegan
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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Roasted Chickpea Shallot Spread
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
Roasted Beets Burrata Side Thyme roasted beets, whipped burrata and hazelnuts
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
Provencal Poischichade Easy Appetizers
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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Stuffed Aubergine Eggplant Zucchini Tomatoes

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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