The world of dips and spreads is a fun one. Everyone seems to have their favorites, and the options are endless, but one thing is for certain: hummus is king. No other spread can overshadow the universal love for this dip, and we get it!
But, what’s the only thing that could top the beloved original hummus? Well, pink hummus, of course!
This delicious beet hummus recipe from the Feed Me Vegan cookbook is so good you’ll make it on repeat. Sweet, creamy, savory, and, did I mention gorgeous? Get ready to add another spread to your ultimate top 3 list! And get your camera ready, because is definitely an Instagram-worthy dish.
So, What’s The Deal With Hummus?
It seems like hummus is everywhere these days and there’s isn’t a dinner party, picnic or gathering without it. Hummus is a must!
This shouldn’t come as a surprise because hummus has it all. It’s vegan, healthy, nutritious, and packed with plant-based protein. The best part? It requires only a few simple ingredients, and it’s easy and quick to prepare. Toss chickpeas, tahini (sesame paste), olive oil, lemon juice, salt and spices in a food processor, a few pulses and voila!
Hummus For Health!
Hummus is rich in iron, folate, phosphorus and B vitamins, which are essential nutrients for vegans and omnivores. And it’s terrific benefits don’t stop there. It has plenty of fiber for those of you who struggle with digestion, and it is high in calcium, which is key to our bone health.
Did you know that one tablespoon of tahini (sesame paste) has 64 milligrams of calcium? Sesame is the new milk!
On top of this, it’s a perfect food for those who suffer from food intolerances or allergies since it’s naturally gluten-free, nut free and, of course, dairy free. Bring on the hummus!
- 15 oz canned chickpeas, rinsed and drained
- 3 medium-sized beetroot, cooked
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 2 teaspoons cumin seeds
- Lemon juice (1 lemon)
- Sea salt
- Ground black pepper
- Toasted pitta bread, to serve
- coriander leaves (optional), chopped
- 1 tablespoon dukkah spice mix (optional)
- Pomegranate (optional, half a fruit)
- Extra virgin olive oil (optional)
- Preheat the oven to 180°C (160°C fan, gas 4)
- Cut each beetroot into 6 pieces, then put them in a roasting tin and sprinkle with the cumin seeds, maple syrup and oil.
- Season well and roast for 25 minutes. Alternately, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.
- Put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with salt and plenty of freshly ground black pepper.
- Spoon into the centre of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape.
- To finish, sprinkle with the coriander leaves and dukkah spice, if you like. You can also add some pomegranate seeds. Drizzle over a generous amount of oil, then serve with pitta bread or toasted rye bread.
Say Goodbye To Legume Bloat!
If you are somewhat new to a plant-based diet, you might be having trouble getting used to suddenly eating more legumes. Many people experience some degree of bloating after adding beans into their diet, and that is totally normal (and not permanent!) If this is the case, try adding beans in slowly and don’t be scared of a little, ahem, gas.
There are a few things you can do to bypass this uncomfortable side effect. If you’re using dry beans and cooking them yourself, you should soak them overnight first and always discard the soaking water before starting the cooking process. Cook them until they are soft and discard the foam that comes to the surface after a while.
Another excellent tip someone gave me (and I have used ever since) is to add a piece of wakame or kombu seaweed or bay leaf into the water before boiling. Lastly, try to hold off on the seasoning until they are almost fully cooked.
Magical Chickpea Tips
Are you buying in bulk? Make sure you store them in an airtight container away from sunlight. If you’re careful when storing your dry uncooked beans they can last up to a year. Also, when you do go to use them, be mindful of little stones that might be in there and remove them before cooking. It can happen and a quick sort prior to cooking may save you a broken tooth!
If you don’t have the time to cook your beans, or in this case, chickpeas, buy the ones in a can and rinse them very thoroughly. Try to find the ones without added salt. You can also use their liquid (chickpea brine, also known as aquafaba) to play around with some fun aquafaba recipes!
Beetroot Hummus: It’s Versatile!
Ok, by now I think we can all agree that hummus is fantastic. It’s a recipe that allows you to (quite literally) throw whatever you fancy into your blender or food processor. Let me give you a few examples.
- Add avocado for some extra creaminess
- Toss in roasted peppers for some spice
- Throw in some pumpkin puree to make it sweet (and fall-friendly!)
- Try adding in some mint to make it fresh.
I’m sure you get the point; you can create as many combinations and use all sorts of healthy flavorings. Get experimenting!
Wouldn’t this pretty beetroot hummus be a fantastic option for an appetizer at a dinner or a fun dip for a picnic? Put it on a wrap with some veggies (like spinach, shredded carrots, corn, and avocado), and you have a quick lunch on the go.
Good news! You don’t even have to roast the beets if you’re extra short on time. Just grab the preboiled ones at the produce section at your grocery store and throw them in there. Easy-peasy!
Feed Me Vegan Cookbook
Lucy is a TV personality and reporter, actress, and model who discovered her passion for animal rights after being confronted with the reality of animal industries. She grew up on a working farm in Surrey, England and witnessed what animals endured, which is why she decided to go vegetarian in Primary School. After watching documentaries like Cowspiracy, she decided to go entirely vegan and hasn’t looked back ever since.
She acquired her fame after being a part of the show “Made in Chelsea,” which is highly popular in the UK. Lucy has used her public visibility not only to release two vegan cookbooks but also to raise her voice against animal abuse. Moreover, she has been working alongside PETA to mobilize support for a ban on animal fur still used in the fashion industry.
Would you like to see more of Lucy’s creations? Check out her book here!
Want More Hummus Recipes?
This vegan beetroot hummus recipe was reprinted with permission from Feed Me Vegan: For All Occasions by Lucy Watson, published by Sphere 2018. Please note that this beetroot hummus article contains affiliate links which means shopping through them supports World of Vegan!