A rainbow on a plate! Load up on colorful veggies and produce with this delicious beet hummus dip and crudités.
I love beetroot and the many delicious ways to use it. Like in this Vegan Beetroot, Pumpkin and Walnut Bread or this Beetroot Smoothie Bowl. Here in South Africa we grew up with our grans that used to preserve bottles full of pickled beets during the harvest season. It was almost ALWAYS present in some form on our Sunday table. Not only does it deliver a sweet, earthy flavour; beets are also low in calories, full of nutrients and fibre.
This beetroot hummus is really flavoursome and is great as a condiment with your daily roasted veggies or sandwiches. I just simply love it with good old fresh veggie sticks and I included carrots, cucumber,sweet peppers, baby corn, celery and sugar snap peas on my crudité plate. The perfect way to get the family snacking. 
Dips and spreads…I have them all! Check out these easy recipes for snacking to the max!
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Beet Hummus Dip
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Roasted beet hummus gets a vibrant upgrade with an array of colorful crudités. A simple, healthy appetizer perfect for any gathering.
Ingredients
- 3 large beets (3 large beets) peeled and roughly chopped
- 1/2 tbsp olive oil
- Salt and black pepper
- 1 tin (1 tin) chickpeas in brine
- 2 tsp crushed garlic
- 2 tsp tahini
- 1 (1) lemon juice from one lemon
- 1/2 tbsp ground coriander
- 5-7 tbsp (5-7 tbsp) sesame oil
- 2 large carrots (2 large carrots) thinly sliced
- 4 (4) sweet peppers sliced
- 1/2 tbsp baby corn sliced lengthwise
- 1/2 tbsp sugar snap peas
- 2 stalks (2 stalks) celery sliced
- cucumber sliced in sticks
Instructions
- For the Beetroot Hummus:
- Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 356°F (180°C).
- Remove from oven and leave to cool.
- Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices, and oil in a power blender and pulse until smooth.
- Season to taste and garnish with sesame seeds.
- Arrange all your fresh veggie sticks around the hummus and enjoy.
Notes
- For a smoother hummus, remove the skins from the roasted beets before blending.
- To reduce bitterness, soak the chickpeas in water for at least 4 hours before blending.
- Store leftover hummus and crudités separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
What types of vegetables pair well with the Beet Hummus Dip?
Carrots, cucumber, sweet peppers, baby corn, celery, and sugar snap peas are great choices for serving with the Beet Hummus Dip.
Can I use canned beets instead of fresh beets for the hummus?
Yes, you can use canned beets; just be sure to drain them well to avoid excess moisture in the hummus.
How can I adjust the sweetness of the Beet Hummus Dip?
If you find the dip too sweet, you can balance it by adding a bit of lemon juice or garlic to enhance the flavor.
