Beetroot Hummus Recipe – Easy Sesame & Chickpea Dip

Last Updated on 4 months by Neha Deshmukh

Beetroot Hummus Recipe – Easy Sesame & Chickpea Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, healthy, and totally delicious dip. And let me tell you, this Beetroot Hummus is a game-changer. I first made this for a little get-together with friends, and it disappeared in minutes! The gorgeous colour alone is enough to impress, but the flavour? Oh, the flavour! It’s earthy, creamy, and just a little bit different from your usual hummus.

Why You’ll Love This Recipe

This beetroot hummus isn’t just pretty; it’s packed with goodness! It’s super easy to whip up – seriously, 15 minutes is all you need. Plus, it’s a fantastic way to sneak in some extra veggies. It’s perfect for a quick snack, a party appetizer, or even a colourful addition to your lunchbox. Trust me, once you try it, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to make this vibrant dip:

• 1 cup cooked chickpeas (about 240g)
• 1 medium beetroot
• 2 tbsp roasted sesame seeds
• 2 tbsp olive oil
• 1 tsp roasted cumin powder
• 1 whole lemon juice
• 2 cloves garlic
• 1/4 cup chickpea water (aquafaba)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Beetroot: Don’t underestimate the power of beetroot! It’s not only beautiful, but it’s also a fantastic source of folate, fibre, and antioxidants. You can roast, boil, or even steam your beetroot – I prefer roasting for a more intense flavour.
• Roasted Sesame Seeds: These little seeds are key to the flavour. Roasting them brings out a nutty, toasty aroma that elevates the whole dip. Don’t skip this step!
• Chickpea Water (Aquafaba): This is the secret weapon for a super creamy hummus. Don’t pour it down the drain! It acts as an emulsifier and creates a wonderfully smooth texture. You can even reduce it slightly for a thicker consistency.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be surprised.

1. First, add the cooked chickpeas, chopped beetroot, roasted sesame seeds, garlic, lemon juice, cumin powder, and salt to a food processor.
2. Now, blend it all up until it’s nice and coarse. Don’t be afraid to scrape down the sides a couple of times to make sure everything gets incorporated.
3. Gradually add the chickpea water and olive oil while the food processor is running. Keep blending until it’s smooth and creamy – this might take a minute or two.
4. Give it a taste and adjust the seasoning as needed. More salt? A squeeze more lemon? You do you!
5. Transfer the hummus to a serving bowl.
6. Finally, garnish with a sprinkle of sesame seeds, a dash of paprika, some fresh cilantro, and a drizzle of olive oil. It’s all about making it look as good as it tastes!

Expert Tips

Here are a few things I’ve learned along the way:

• For an extra smooth hummus, peel the beetroot after cooking.
• Don’t be shy with the lemon juice – it really brightens up the flavour.
• If your hummus is too thick, add a little more chickpea water, one tablespoon at a time.
• If it’s too thin, add a few more chickpeas.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so you’re already good to go!
• Gluten-Free Adaptation: Naturally gluten-free too! Just be mindful of what you serve it with (pita bread might contain gluten).
• Spice Level: My friend Priya loves to add a pinch of cayenne pepper for a little kick.
• Festival Adaptations: This is amazing as a snack during Holi – the colour is perfect! It’s also a great addition to any festive spread.

Serving Suggestions

Okay, so you’ve made the hummus… now what?

• Serve with vegetable sticks (carrots, cucumber, bell peppers) for a healthy snack.
• Warm pita bread is always a good idea.
• Crackers, tortilla chips, or even naan bread work beautifully.
• Spread it on sandwiches or wraps for a flavourful boost.

Storage Instructions

Leftover hummus? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days. The colour might fade slightly over time, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

• Is this hummus better with raw or cooked beetroot? Cooked beetroot is definitely the way to go. It’s easier to digest and has a sweeter, more mellow flavour.
• Can I use tahini instead of sesame seeds? You can, but it will change the flavour profile. Tahini has a more distinct sesame flavour, while roasted sesame seeds offer a nuttier, more subtle taste.
• How can I adjust the consistency of the hummus? Add more chickpea water for a thinner consistency, or more chickpeas for a thicker one.
• What other vegetables can I add to this hummus? Roasted red peppers, spinach, or even sweet potato would be delicious additions!
• How long does beetroot hummus stay fresh? Properly stored in an airtight container in the fridge, it will stay fresh for 3-4 days.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!