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    Home » Recipes » 30 Minutes and Under

    Beetroot hummus

    Published: Apr 30, 2018 by Jess & Dan · Modified: Feb 28, 2020 · This post may contain affiliate links

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    We love hummus - plain hummus, spiced hummus, red pepper hummus, pumpkin hummus...and obviously, beetroot hummus.

    Beetroot hummus

    This one came about when we were making a rainbow bowl for lunch and also had a craving for beetroot - we love them both, and the colour that beetroot adds to things is just incredible.

    If you have the time, obviously peeling, chopping and roasting some beetroot is the right way to go. But, if you're pushed for time, some pre-cooked beetroot works absolutely perfectly - where we shop sells steamed beetroot, which has a bit of vinegar on it, but it still does the job. Anyway, here's the recipe for our beetroot hummus!

    Beetroot hummus
    Beetroot hummus

    Beetroot hummus

    Beetroot hummus is an easy to make dip that's perfect for game nights, served with pitta chips as a started or even as part of a falafel wrap.
    5 from 1 vote
    Print Pin Rate
    Course: Sides and starters
    Cuisine: Middle Eastern
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Blending: 5 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 239kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 400 g chickpeas - 1 tin, drained
    • 2 cloves garlic
    • 50 ml olive oil
    • 1 tbsp water
    • 125 g beetroot - peeled and roughly chopped
    • 1 tbsp tahini
    • 1 tbsp lemon juice
    • 1 tsp cumin powder
    • 1 tsp Salt – or to taste

    Instructions

    • Roast the beetroot in the oven on gas mark 5 for 15-20 minutes.
      125 g beetroot
    • Remove the beetroot from the oven and allow it to cool.
    • Chuck everything in a blender.
      400 g chickpeas, 2 cloves garlic, 50 ml olive oil, 1 tbsp water, 125 g beetroot, 1 tbsp tahini, 1 tbsp lemon juice, 1 tsp cumin powder, 1 tsp Salt
    • Blitz up - for longer than you think it needs (to ensure it's really silky).

    Nutrition

    Calories: 239kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 887mg | Potassium: 282mg | Fiber: 6g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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