A delicious and creamy beetroot hummus dip with a beautiful vibrant colour and a wonderfully earthy yet light taste. Perfect as a dip with crackers or crudités, as part of a mezze meal, with pitta bread or even in a sandwich or wrap.
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I don't know if I could love this beetroot dip more. And here's why:
- It has a deep, earthy flavour from the roasted beetroot that is oh-so moreish.
- The beetroot gives it the most beautiful colour - I wish all my meals were this pretty.
- It's vegan-friendly.
- Contains a portion of veg and a portion of pulses - a great source of plant-based nutrients and protein.
What ingredients are used to make beetroot hummus?
This beetroot hummus dip is made with:
- roasted beets
- tahini, and
- a dash of pomegranate molasses (optional).
Great for kids
Making this beetroot hummus dip is a brilliant way to introduce a new vegetable to your children.
Serve it with something they already like such as:
- carrot sticks
- red peppers
- rice cakes
- pitta bread.
You could even let them help you cook it - here's why cooking with kids is a great idea.
And if you're after more inspiration try these easy recipes for kids to cook.
Do you need to roast the beetroot to make beetroot hummus?
Roasting the beetroot makes all the difference with this recipe - it really makes the beetroot taste incredible.
However, if you are short of time or simply can't be bothered you can substitute boiled beetroot or even use the pre-cooked packets you can buy.
The beetroot hummus will still be good but roasting it really takes it to another level.
You will probably need less water when blending if you use pre-cooked beetroot - see the recipe below for further instructions.
- Add some yoghurt for a pink (rather than purple) beetroot dip.
- Use other white beans eg butterbeans, haricot beans or cannellini beans instead of chickpeas.
- Omit the pomegranate molasses.
- Sub tahini for peanut butter or omit if you have allergies.
Store in an airtight container in the fridge for up to 3 days.
How to make roasted beetroot hummus dip
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Please do not reproduce this recipe without permission.
- 450 g beetroot peeled and diced into equal pieces or substitute pre-cooked beetroot
- 1 tablespoon olive oil
- Small handful fresh thyme leaves picked and chopped
- 240 g tinned chickpeas 1 standard tin, drained and rinsed
- 2 cloves garlic
- 1 tablespoon tahini
- 1 tablespoon pomegranate molasses optional
- 2 tablespoons olive oil
- 6 tablespoon water
- Pinch salt optional
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the beetroot in a roasting tin and drizzle with 1 tablespoon olive oil. Pick the thyme leaves off the stalks and add to the beetroot. Mix and roast for 40 minutes or until soft. The cooking time will vary depending on the size you've chopped it. Stir every so often.
- Remove from the oven and allow to cool.
- When cool place in a blender with the chickpeas, garlic, 1 tablespoon tahini, 1 tablespoon pomegranate molasses (if using), 2 tablespoons olive oil and salt to taste if using.
- Blend until well combined.
- Add the water 1 tablespoon at a time then blend again until you have the consistency you like. This will depend a lot on your beetroot and if you're substituting boiled or pre-cooked beetroot you may not need much water at all.
- Store in an airtight container in the fridge for 2-3 days.
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