Recipe: Skinny Beetroot Hummus

Skinny Beetroot Hummus

If you’ve read about the national hummus crisis you may be wondering quite how we will all cope with a shortage our favourite middle eastern dip…. but don’t panic!  Hummus is in fact ridiculously easy to make – if you can open a tin and turn on a blender there’s really no excuse.

This is a ‘skinnier’ version of the traditional recipe, for two reasons: firstly, I use much less olive oil than is authentic, (often none at all), and instead loosen the texture of the hummus with the chickpea soaking liquid (known as ‘aquafaba’).  Secondly, bulking out the hummus with a vegetable (beetroot in this case) makes the hummus go twice as far with very few extra calories.  Of course the beetroot also turns the hummus this very bright pink, which is fairly awesome if you ask me!

Skinny Beetroot Hummus

I often found that making my own hummus, despite being incredibly easy, was a bit of a pain – if I made too little it was tricky to scoop out from the blades of the blender, and if I made too much we wouldn’t get around to eating it all before it went off.

But recently I made an exciting discovery – you can freeze hummus…. who knew?  (Just leave a little bit of room in the top of an airtight container as it expands when frozen and will pop the lid off if you’re not careful!).  So now I make a fairly big batch and freeze it in portions of about 250g at a time.  Just thaw it in the fridge overnight and it will be ready to eat the following day.

I made this hummus in my trusty Optimum 9200A blender by Froothie.  The texture is light, velvety and super-smooth, and that’s all down to the incredible power of this high-speed beast.

5.0 from 4 reviews
Skinny Beetroot Hummus
 
Prep time
Total time
 
Author:
Serves: Makes 4 x 200g
Ingredients
  • 2 x 400g chickpeas
  • 250g cooked beetroot
  • juice & zest of 2 lemons
  • 2 garlic cloves or 1 tsp garlic purée / ready chopped garlic
  • 4 tbsp light tahini
  • 1 tsp smoked paprika
  • 2 tbsp olive oil (optional)
  • salt and black pepper
Instructions
  1. Drain the chickpeas into a jug or bowl (keeping the liquid, which you will use later).
  2. Cut the beetroot roughly into cubes, and zest and juice the lemons. Place the chickpeas, beetroot and lemon zest and juice into a blender or food processor.
  3. Peel and crush or grate the garlic cloves and add to the blender, followed by the tahini, paprika and olive oil if you are using it.
  4. Blitz to a smooth paste, then gradually add some of the chickpea liquid until the desired consistency is reached, (I used about half the liquid).
  5. Season generously with salt and pepper to your own taste, (I used about 1 tsp salt), and serve.
Skinny Beetroot Hummus

 

For more hummus recipes from blogging friends, take a look at:


I’m linking this recipe with CookBlogShare hosted this week by Hijacked by Twins

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Disclosure: Froothie links are affiliate links – I will receive a small commission if you order a blender via these links. Many thanks for keeping The Veg Space going!

Skinny Beetroot Hummus

7 comments

  1. Pinned to make later! Looks delicious:)
    Monika Dabrowski recently posted…Comment on Red Vegetable Soup by MonikaMy Profile

  2. Such an amazing colour and who knew you can freeze hummus, I’ll be doing this now and trying out your lovely version!

  3. I tried making hummus one night with some of the chickpea liquid one night when I realised I’d finished the olive oil. I’d remembered reading it somewhere and it worked really well. I do love hummus and this one looks stunning. Look at that colour. WOW!!
    Jacqueline Meldrum recently posted…Meat Free Mondays – 7 Recipes for the Week Ahead (1 May 2017)My Profile

  4. Whoa! You can freeze hummus? Now I won’t be so hesitant to make a big batch next time, thinking I have to eat everything in a matter of days. Am yet to try the fabulous beetroot variation!
    Michelle @ Greedy Gourmet recently posted…Refried BeansMy Profile

  5. I am falling more and mor ein love with beetroot and to have it on one of my fave ever snakcs – aka hummus, well that is just perfect.

  6. !!!! You can freeze hummus???? How did I not know that? It’s never occurred to me before – I’ll definitely be doing that in the future. Love the colour of this hummus and great tips on making it healthier…adding veg is a great tip, but I’m not sure I could do without the olive oil…too much of an olive oil fan! I love my Froothie Optimum 2.3 for making lovely smooth hummus (without having to peel the chickpeas!!!) so easily!! Eb x
    Eb Gargano / easypeasyfoodie.com recently posted…Roasted Squash, Quinoa, Avocado and Feta SaladMy Profile

  7. Love beetroot and always have a lot in the garden. This looks delicious! Thank you for sharing with #CookBlogShare x

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