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lemon beet hummus

Lemon Beet Hummus

Lemon Beet Hummus is the perfect appetizer or snack, especially in the season of the beets. Just its bright pink color gives a happy vibe. It's a fabulous vegan spread you can enjoy with pita bread or pita chips, and sandwich, or any bread.
5 from 10 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine Mediterranean
Servings 8 servings
Calories 232 kcal

Ingredients
  

  • 2 cups dried chickpeas
  • 1 small yellow onion
  • 3 + 5 cloves of garlic
  • 2 tbsp bouillon powder
  • 1 cup roasted beetroot
  • 2 small lemons juiced and zested
  • ½ cup tahini
  • 1 cup olive oil
  • ¼ cup cold water *optional
  • 1 tbsp salt to taste
  • 1 tbsp black pepper to taste

Instructions
 

Prepare Dry Chickpeas

  • In a medium size pan, add the chickpeas, 5 cloves of garlic, the onion, and salt to taste, the bouillon powder and cover with water.
  • Boil dried chickpeas for 25 minutes, or until is soft, then drain and rinse. When they seem overcooked, that's better for dips.

Prepare Canned Chickpeas

  • If you use canned chickpeas, In a medium-sized pan bring to a boil in water for 10 minutes, or until seems overcooked. Again, because it's better for dips

Roast Beetroot

  • Meanwhile, wash the beets and wrap them in foil. Place on baking sheet.
  • Bake them at 350℉ for 45 minutes or until are soft. They're ready when you can pierce them with a fork. 
  • Let cool down, then slide the skin off with your hands and dice.

Making Hummus

  • Add chickpeas, roasted beetroot, lemon juice with the zest, and all the ingredients in a blender or food processor. Combine them until smooth and creamy.
  • If needed add water to make it more smooth and creamy.
  • Taste and adjust the seasoning, if necessary.
  • Enjoy!
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