There are many ways to make your hummus colourful, vibrant and more interesting. Roasted red pepper hummus and raw beetroot hummus are my two favourite recipes. I just love the taste of roasted red peppers and raw beetroot. They both bring an exciting and amazing flavour if you mix them into hummus. They also create the most beautiful colours. Making colourful hummus can be a great and delicious way of sneaking vegetables into your meals.
As with making basic hummus, first cook chickpeas in water with baking soda. That will make your hummus super silky, smooth and soft. For roasted red pepper hummus roast red peppers in the oven for 20 minutes. For raw beetroot hummus no additional work is needed. Then simply mix all ingredients for the chosen hummus in a blender.
Colourful hummus is ideal to serve as part of a vegan cheese board because the colour will pop and make the board look exciting. Other options are to use it as a spread on a piece of bread or in a sandwich. You can also eat it with vegetables (like carrots, cherry tomatoes, cucumbers, radishes, olives) or serve it as part of a Lebanese meze or bowl instead of the classic hummus.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious beetroot recipes:
Roasted Red Pepper Hummus & Raw Beetroot Hummus (V, GF)
Ingredients
For smooth hummus:
- 1/2 tsp baking soda for boiling chickpeas
Beetroot hummus:
- 1 can chickpeas without the liquid (around 240g after discarding the liquid)
- 1 medium (110g) beetroot peeled and cubed
- 72 g (1/4 cup) hulled tahini
- 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
- heaped 1/3 tsp salt or to taste
- a pinch of ground black pepper
- 1/2 tsp ground cumin
- 30 ml (2 tbsp) ice cold water
Red pepper hummus:
- 1 can chickpeas without the liquid (around 240g after discarding the liquid)
- 3 (360g) red peppers
- 72 g (1/4 cup) hulled tahini
- 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
- heaped 1/3 tsp salt or to taste
- a pinch of ground black pepper
- 1/2 tsp ground cumin
- a pinch of cayenne powder
- 30 ml (2 tbsp) ice cold water
Instructions
- Open a can of chickpeas and discard the liquid or reserve it for other use. Put chickpeas in a pot, add baking soda and water so that the water is a few cm above the chickpeas. Bring to a boil and boil for 20 min. Be careful that the liquid doesn't spill and lower the heat if necessary.
- Drain the chickpeas through a sieve, discarding the water. Splash chickpeas with fresh water and put it into a blender.
- If your are making beetroot hummus, add all other ingredients to the blender and mix together.
- If you are making red pepper hummus, halve your red peppers lengthwise and remove the seeds. Bake them at 230 °C for 20 min with their outer side facing up. After baking leave them to cool a little bit and remove their skin. Put them in a blender with all the other ingredients for hummus and mix well.
- Hummus will be warm because of the mixing in the blender so put it in the refrigerator for a little while to cool down.
- Top your chosen hummus with a drizzle of olive oil, a dash of smoked paprika, chopped parsley and some cooked chickpeas.
- Serve hummus as a snack with vegetables (carrots, cucumbers, radishes, olives), as part of a Lebanese meze or bowl with other dishes (tabbouleh salad, fattoush salad, baba ganoush, falafel balls, pita bread, tahini sauce, tahini and carob molasses) or use it in a sandwich. Colourful hummus also makes vegan cheese board look amazing.
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