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Beetroot Hummus
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Roasted Red Pepper Hummus & Raw Beetroot Hummus (V, GF)

There are many ways to make your hummus colourful, vibrant and more interesting. Here are my two favourite recipes. I just love roasted red peppers and raw beetroot. They both bring an exciting and amazing taste 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. Then mix all ingredients 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 on a sandwich, like this vegan greek salad sandwich. You can also eat it with vegetables (like carrots, cucumbers, radishes, olives) or serve it as part of a Lebanese meze or bowl.

Beetroot Hummus

Roasted Red Pepper Hummus & Raw Beetroot Hummus (V, GF)

Bring some colour to your plate with this vibrant hummus. In this recipe beetroot hummus is made with raw beetroot, red pepper hummus is made with roasted red peppers. They are both super delicious and an easy way to add vegetables to your meal. Make your vegan cheese board stand out with a colourful hummus.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish, Snack
Servings 2
Calories 377 kcal

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 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.
  • Put chickpeas into a blender and mix into a puree.
  • 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.
  • 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 meze with other dishes (tabbouleh salad, fattoush salad, baba ganoush, falafel, pita bread) or make a sandwich with it. Colourful hummus also makes vegan cheese boards look amazing.

Notes

*Use hulled tahini as it’s much better in taste than unhulled which is more bitter. Use a tahini brand that you like because the taste can be quite different across brands. You can find which brand I use here.
*I prefer poblano red peppers for this recipe over bell peppers. If you use bell peppers add water carefully as they add more liquid to the mix than poblano peppers.
*Check my recipes where I use aquafaba (liquid from a can of chickpeas): nut roll (potica)tiramisu.
*Tip to get that super smooth hummus by boiling chickpeas with baking soda was taken from Cookie and Kate. Tip for using ice cold water taken from Rainbow Plant Life.
*Nutrition facts and prep time calculated for beetroot hummus.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 36gProtein: 16gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 533mgPotassium: 333mgFiber: 10gSugar: 5gVitamin A: 48IUVitamin C: 7mgCalcium: 167mgIron: 4mg
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