Vegan beet hummus

Vegan beet hummus

vegan beet hummus

My recent foray into ravioli got me making and roasting beets for the ravioli filling and has inspired me to make vegan beet hummus again, something I love to eat but haven’t made in a while (as I overdosed on it some time ago and needed time off).

It’s so easy to make, beautiful to look at and packs a nutritious punch too. I make mine in a very, very average (in fact, I am seriously considering an upgrade) blender and it comes out silky smooth without any need for oil. The method to my madness is starting off with peeled chickpeas. That’s right, naked chickpeas make for a much smoother hummus experience. Some people make a face when I tell them that this step is a must, to which I say ‘fine, but don’t expect velvety hummus without it.’

Another ‘magic’ ingredient is aquafaba or simply the water the chickpeas have been cooked in, preferably fridge cold, trickled in slowly as the blender is grappling with the remaining ingredients.

That is it, ladies and gentlemen. These two simple tricks will give you a smooth hummus experience you’ll get addicted to 😉 .

peeled chickpeas for vegan beet hummus

vegan beet hummus lunch

vegan beet hummus close up

serves
6-8
PREP
30 min
COOKING
60 min
serves
6-8
PREPARATION
30 min
COOKING
60 min
INGREDIENTS
  • 3 cups cooked chickpeas (approx. 1½ cups dry), peeled
  • 250 g / ½ lb beetroot
  • 1-2 garlic cloves, adjust to your preference
  • 90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
  • 1¼ tsp salt, more to taste
  • 1 tsp cumin (optional)
  • about 180 ml / ¾ cup fridge-cold aquafaba*
  • 4-5 tbsp lemon juice
  • fresh parsley, to garnish (optional)
  • black and white sesame seeds, to garnish (optional)
  • extra virgin olive oil, to garnish (optional)
METHOD
  1. To cook your beetroots, you could bake, steam or boil them. I baked mine. To bake your beetroots, heat up the oven to 200° C / 390° F. Place washed beetroots in the middle of a large piece of kitchen foil. Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size). Once the beetroots are cool enough to handle, peel the skin off.
  2. Pour cold aquafaba and lemon juice to the bottom of the blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots and chickpeas.
  3. Process until smooth. If the mixture is a bit too thick, trickle more aquafaba (or cold water) through the opening in the lid. Once the mixture becomes homogeneous and thick and your average blender starts to struggle (if you have a Vitamix or a similar hi-tech blender you probably will not need to worry about this) start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture’s surface, helping your blender process the heavy mixture.
  4. Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
  5. To serve, put hummus in a bowl. Drizzle with extra virgin olive oil (if you don’t care about it being oil-free), sprinkle some sesame seeds and chopped parsley on top.

NOTES
*aquafaba is a fancy name for chickpea cooking water. In this recipe, it works best if it has been cooled and chilled in the fridge.

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NUTRITIONAL INFO
calories
224
11%
sugars
5 g
6%
fats
10 g
14%
saturates
1 g
6%
proteins
10 g
20%
carbs
27 g
10%
*per serving
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5.0
9 reviews, 29 comments
REVIEWS & QUESTIONS
Tracy:
Oh my! This has totally changed my hummus game....and my beetroot game.....in fact all of my games!
Absolutely worth peeling the chickpeas if you have the time.
    Ania
    Ania:
    Thank you, Tracy! I'm so glad you that enjoyed this dish and appreciated the difference peeling the chickpeas makes (although I must admit I hardly bother these days...too little time!) x Ania
Roz:
I have some beautiful beets but don’t have a good processor or blender. Any advice on how to make a beautiful dish with these without a blender or food processor would be greatly appreciated
    Ania
    Ania:
    Hi Roz,
    There are lots of options, for example you could grate bake them in the oven (see this recipe) or grate them and make a salad, like this one. Hope this helps! Ania
Jyothi Eashwar:
Made this recipe last week. It was a hit with the family. Looking forward to trying out other recipes. Thanks for sharing! Would love to send you the picture.
    Ania
    Ania:
    Thanks so much, Jyothi! I'm so happy to hear that! I'd love to see your take on this dip too - if you are on Instagram, tag me as @lazycatkitchen and use the hashtag #lazycatkitchen so that I can see it. Ania
Camila G:
The recipe is great- the colour is fabulous- bur 2x garlic cloves is much for my taste- it overpowered the hummus flavor for me! Id say either 1 or 2 roasted ones.
Cheers!
    Ania
    Ania:
    Hi Camila,
    Thank you for your comment. I think it very much depends on individual preference and on how potent (fresh) the garlic is. Based on your feedback, I will add a note advising caution. Thank you for letting me know! Ania
LiLo:
Just made this delicious hummus. I love it. I will make it for sure again. I really like you guys. I just yesterday came across your blog looking for a beetroot hummus recipe. I am seeing a lot of yummy recipes that I will try out. I am only vegan since 3 months.... thank you for plowing the way for me.
Happy New Year
    Ania
    Ania:
    So happy to hear that and we are delighted that you are planning to make more recipes. We hope you'll enjoy them just as much! x Ania
Maria Koutsogiannis:
Love the simple but delicious twist beets give to hummus! Yum. Thanks for sharing :) PS. gorgeous pics.
    Ania
    Ania:
    My pleasure and thanks, Maria! Ania
Ruth:
I would love to try this recipe but as I live alone I was wondering if it stores well in the fridge and if it does for how long? I'm afraid I won't be able to eat everything at once:) thank you for sharing such a colourful recipe!
    Ania
    Ania:
    Hi Ruth,
    I would say it normally lasts in the fridge for about 3-4 days, however, with this kind of recipe, you could easily just halve the amounts of ingredients or freeze leftovers for another time. Hope that helps! Ania
    Naomi:
    Do what I do invité friends and neighbours in for drinks and nibbles.
Kirsty:
A beautiful recipe. I garnished with finely chopped mint and, as in not vegan, crumbled feta. A family favourite!
    Ania
    Ania:
    Thanks, Kirsty! Lovely to hear! Hope I can sway you to the vegan side one day :P :) Ania
Kalyani:
Hi there ! I had bookmarked this recipe and loved it when we made it recently. Thanks for a great recipe. Thanks once again and keep those lovely recipes coming ! Cheers ...
    Ania
    Ania:
    Thanks, Kalyani! Pleased to hear that you enjoyed it so much! Ania
Boyan Minchev:
I love hummus, but this color is just amazing I will definitely try to cook this recipe. Thank you for sharing this delight with us.
    Ania
    Ania:
    Thanks :)
Shal:
Looks amazing! Does it freeze well too? Thanks.
    Ania
    Ania:
    Thanks Shal. I haven't tried freezing it myself but I'm sure it will freeze fine. Ania
      Shal:
      Thanks, I'm going to try it today. Will freeze a small portion and let you know :).
Ivana:
gorgeous! best hummus I ever made. And so much of it, yumm. Thanks you guys!
    Ania
    Ania:
    Thanks so much, Ivana! We are so happy to hear that! :) Ania
Anna:
Great recipe, very tasty dip plus it looks pretty, too. It does take a long time to make (especially pealing of the chickpeas, took me ages:)) so I'm happy there is a lot of it and I will freeze some for later. I used a bit more lemon juice (I love lemons) and toasted the sesame seeds that go on top. Thank you!
    Ania
    Ania:
    That's great to hear, Anna - thank you for a lovely comment! Yes, peeling chickpeas is a bit time consuming but it'd worth it, isn't? Although, I do skip that step sometimes, when I am too busy and have too much on my plate. x Ania
Amentha:
Hi Ania,
My Easter Sunday lunch looked so bright and colorful. Thank you for such an easy peasy fuss free Recipe.Absolutely loved it. We had it with some toasted bread. The only thing I did differently was that I steamed the beets instead on baking them.
Thank you once again ❤❤❤
    Ania
    Ania:
    Hi Amentha,
    I'm really glad that you enjoyed this recipe! This is personally one of our favourites and something that we eat all the time at home!
Marcia:
If I don't want to make aquafaba, can I use egg whites instead? If so, any idea how much should be used?
    Ania
    Ania:
    Hi Marcia, I understand, but you do not need to make aquafaba - aquafaba is a byproduct of cooking chickpeas (chickpea cooking water) so if you are using tinned beans, it is the liquid they are preserved in and if you are cooking them from dry beans, it is the cooking water. In both cases, chill that liquid in the fridge for a few hours before using for a smoother hummus. Alternatively, use ice-cold water, but raw eggs won't work, I'm afraid. Hope that helps, Ania
Sophie Jones:
Wow really delicious! I republished the recipe on my blog with a link back to the source on your site. Thanks for sharing, such a wonderful color!
Sophie
    Ania
    Ania:
    Thanks Sophie.
Judy:
Beautiful and tasty. I was just wondering what to do with all the extra beets I have in the garden. Thanks for the perfect solution (and the blending tips)!
    Ania
    Ania:
    My pleasure, so glad that the recipe was so well timed! :)
brita:
This hummus is beautiful! I've made beet hummus a few times but it's been quite a while so I definitely want to try this recipe out soon!
    Ania
    Ania:
    Hi Brita,

    Thank you for the feedback! As head of the eating department, I can vouch that you won't be disappointed!
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