This beetroot hummus has just a fraction of the oil in the traditional recipe, so makes a guilt-free pink dip! Pre-cooked beetroot makes this a speedy 10-minute recipe.
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, and this perfectly pink beetroot hummus is just the ticket.
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.
What do I need to make my Beetroot Hummus?
Cooked beetroot The shop-bought stuff is absolutely fine for this recipe, but do make sure it is just cooked beetroot and not beetroot in vinegar!
Chickpeas Any tinned chickpeas from a supermarket will be perfect for this recipe. Don’t forget to save the liquid from the tin (known as ‘aquafaba’) to make beautiful vegan meringues, macarons or even my Vegan Yule Log!
Tahini is a sesame seed paste and a key element of hummus. It is widely available in supermarkets these days, and has a delicious creamy, smoky flavour.
Garlic If you’re really in a rush you could use ready-chopped garlic from a jar or tube, but the flavour of freshly-crushed cloves is quite superior so if you have the time, do use fresh.
Smoked paprika One of my favourite spices! It gives a deeply savoury, smoky flavour to the hummus.
Olive oil This is optional, so it is up to you whether you want a very low calorie dip or to add a bit more flavour. Use extra-virgin olive oil to give the maximum flavour from even a small amount.
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The key to a really super-smooth hummus is to use a really good high-speed blender or food processor.
I use my trusty Magimix XL food processor* which I love.
Variations on your Beetroot Hummus
Make it spicy I love this with a kick of chilli in – either blitz through a bit of chilli powder, or if you don’t mind a little oil, chilli oil gives it a lovely deep heat.
Make it with fresh beetroots I cheated and use pre-cooked beetroots, but of course if you have fresh ones and the time to cook them that’s brilliant! Just wrap them whole in some tin foil, then roast in the oven for an hour or until a knife passes through easily. Peel and continue with the instructions below.
Add fresh herbs There are lots of fresh herbs that would go really well in this hummus – start with parsley and basil, or try rosemary and thyme or even fresh oregano or sage. They will all totally change the character of the hummus, so you can make a different variety every time!
What other hummus recipes can I try?
- Bintu’s Rocket Hummus from Recipes from a Pantry
- Janice’s Roasted Carrot Hummus from Farmersgirl Kitchen
- Kevin’s Charred Spring Onion & Butterbean Dip from The Crafty Larder (OK so technically not hummus but too good not to include)
- My Roasted Garlic Hummus from The Veg Space
- Bintu’s Chocolate Hummus from Recipes from a Pantry (Yes you did read that correctly – chocolate hummus!!!)
How can I store my hummus?
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!).
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.
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Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
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Skinny Beetroot Hummus
- 2 x 400g tins chickpeas (that’s 2 x 15oz cans of garbanzo beans if you’re over the pond in the US!)
- 250 g (10oz) 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
- Drain the chickpeas into a jug or bowl (keeping the liquid, which you will use later).
- 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.
- 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.
- 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).
- Season generously with salt and pepper to your own taste, (I used about 1 tsp salt), and serve.
I’m linking this recipe with CookBlogShare hosted this week by Hijacked by Twins