Having this gorgeous 5 Ingredient Vegan Gluten Free bowl of Bright Red Beet Hummus is sure to brighten up your day! Or at least your mood? Either way it’s a vegan hummus bowl of deliciousness!
I was given some beautiful fresh beets last week and what else would I make, it was the first image in my head when I saw them. The last time I made hummus I roasted my beets and added tahini for that creamy luxurious texture. Even though this recipe has no hummus and uses just 5 ingredients it still tastes wonderful and I have been using it on everything from crackers, salads and pasta!
5 minutes and you’re hummus is ready! Once your beetroot is boiled (or roasted), the best part is that you can keep it in the fridge until you decide what you want to use it for.
I love beet hummus and when making this one I didn’t have tahini (what a sin 😊 ) regardless I felt forgiven and decided to make it without the tahini. Reason being that I am all about work with what you have and also because tahini is expensive??!! You are paying approximately R 100 a bottle so yeah. It’s not something that I want to splash out on besides it’s so easy to make your own! And affordable. I always try to have my homemade tahini in the fridge but it doesn’t always last that long because we use it on everything. So if ever you want to make beet hummus and don’t have tahini this recipe is your go to.
However, when making this beet hummus, I absolutely used tahini and let me tell you they were different but equally as good.
If you are someone that doesn’t want to taste the raw earth flavor of the beetroot then add tahini because I find that it almost takes away that raw food taste which is exactly what I like. To each his own.
- easy & delicious
- the color!?
- gluten free
- 5 minutes????
- whole food based
- quick to make but gorgeous to look at 🙂
Another way my family loves to eat beetroot is with vinegar! Pickled beetroot is big favorite in our family so that will be an upcoming recipe!
TIPS & SUGGESTIONS
My one and only suggestion to this easy bright red vegan beet hummus is to reserve the water when draining the liquid from the chickpeas. I always find that reserving the liquid can take the hummus from good to ridiculously amazing! So give it a try the next time you make hummus.
Oh and also….
- you can use one garlic clove (I just love garlic so I used 2)
- if you don’t have olive oil use another good quality oil
Other Quick & Easy Appetizer Recipes
- quick & easy chickpea hummus
- basil pesto
- this beet hummus!
- that beet hummus!
- hummus & avocado recipes
- creamy sesame hummus
Again, if you give this recipe a try, pleases let me know and tagging me on Instagram would be wonderfully helpful and kind of you! #anosmickitchen xoxo
BRIGHT RED BEET HUMMUS
- 2 to 3 medium beetroot
- 410 grams chickpeas (1 regular can)
- 1/4 cup olive oil
- 2 small fresh garlic cloves
- 1 fresh lemon
- some chopped herbs for even more color!
- Cook the beetroot in a pot and top it up with water to cover the beets. Bring it to a boil with the lid on and once boiling, slant the lid to allow air though and drop the heat to medium (to prevent splashing everywhere). Depending on the size of your beets they should cook for about 25 to 30 minutes till soft. Drain and allow them to cool completely.
- Once cool start by peeling and chopping the beetroot & garlic (just makes it easier for the processor)
- Add beets, garlic, chickpeas, lemon juice, salt & pepper to a food processor and blend till smooth. Add the olive oil by gradually pouring into the processor as it spins. TIP: add the reserved liquid from the chickpeas gradually (just as much as you need) to give it a creamier consistency and it also helps to keep it moist as opposed to using additional oil.
- Keep chilled and serve on toast, crackers or eat with veggies or pasta.Enjoy xoxo
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