Stephanie's Beetroot Hummus
Expert Home Tips’ Beetroot Hummus
I’ll be honest, I’m not actually a huge fan of beetroot, and yet, I always seem to find myself with a fridge full at home. There’s just something about its purply-pink colour that screams ‘health’, and before I know it, I’ve got 2 packs in my shopping bag. Add that to the pack I already had at home (but conveniently forgot about), and that’s a lot of beetroot to us up (even for a beetroot lover, of which I am not!)
When faced with an inundation of beetroot in the past, I’d chop it up and throw it into salads. By day three, I’d be sick of this, and knew I needed to find something else to do with all those beets: presenting my beetroot hummus – the solution to all my earthy-tasting problems!
Beetroot hummus looks amazing; it tastes amazing; and it’s surprising un-beetroot-y in flavour. You can knock it up in under 5 minutes, and have a food processor full of gloriously versatile, thick, smooth and creamy spread to add to salads, use as a dip, or, even, eat straight out of the fridge with your fingers (yes – it really is that good).
Ready to experience beetroot like you’ve never experienced it before? Get the recipe below:
300g pack beetroot
1/3 clove garlic
400g tin chickpeas (drain and rinse)
1tbsp olive oil
salt & pepper to taste
1.5 tsp lemon juice
- Add all the ingredients to your food mixer and blend on high until smooth and creamy.
- Taste. You can to add more garlic, lemon juice and salt/pepper to your liking.
- Pour into a bowl, slice some carrot and cucumber, and dip away!
Beetroot hummus will keep for about 4 days in an air-tight, sealed container in the fridge.
2 other brilliant beetroot ideas:
Are you sick of beetroot salads too? Here are two other unusual things to try with your hard-to-shift, vacuum packed beets. (I’ve tried and tested them both, and can confirm they’re absolutely delicious!)
Beetroot and chocolate? Yes, really! In an attempt to indulge in guilt-free desserts (and get rid of my beetroot supply), I’ve tried many beetroot brownies in my time. None, however, have proven to be as easy or delicious as Zanna’s.
They contain just eight ingredients, and, just like my Beetroot Hummus, require a quick whizz in a food processor and little else.
I served mine with Aldi’s dairy-free coconut ice cream – a combination I’d definitely recommend. Who knew brownies could count towards your five-a-day?
Flicking through my Mindful Chef cookbook one day, I stumbled upon their Beetroot Falafel recipe. I’ve got say, initially I wasn’t convinced – I love a classic, cumin-y falafel, and wasn’t sure how beetroot could possibly live up to that.
How wrong was I?! Mindful Chef’s falafel offer all the things I adore about this traditional, Middle-Eastern dish, but with fewer calories, fat, and more colour. They’re not only great in wraps, but delightful on a bed of leaves and spiralised veg along with a cumin and citrus dressing too.
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