Beetroot Hummus

Description

Beetroot Hummus - Authentic recipe from Australia. Ready in 15 min. Vegetarian. Try it now!

1. 1

   Dice 250 g cooked beets into rough chunks. Drain 200 g chickpeas (cooked or canned). Place both in a blender along with 2 tbsp tahini and 2 tbsp lemon juice.

   ⏱️ approx. 12 min

   💡 Tip: Beet hummus is a colorful twist on classic hummus — chickpea purée with beets, vibrantly pink. Creamy, earthy-sweet, and vegan. A visually stunning dip or spread.

2. 2

   The recipe states '1 gram of garlic clove' (1 g is far too little for a clove — the intended amount is 1 clove, approximately 3–5 g). Add the garlic.

   ⏱️ approx. 12 min

   💡 Tip: Beets (earthy-sweet) give the hummus its vibrant pink color and a subtly sweet note. Tahini (sesame paste) makes it creamy and nutty, lemon adds freshness, and garlic provides depth. For extra creaminess, add a splash of olive oil, water, or aquafaba. Vegan and colorful.

3. 3

   Blend everything with a little olive oil, salt, and ground cumin until smooth and creamy (add water as needed). Adjust seasoning.

   ⏱️ approx. 12 min

   💡 Tip: Beet hummus is served as a dip (with vegetable sticks, bread, crackers, or pita), as a spread, or as a side dish on a mezze platter — the creamy, pink hummus. Earthy-sweet and vegan. A colorful eye-catcher.