roasted beetroot hummus houmous recipe food blogger ireland
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Roast Beetroot Hummus

roasted beetroot hummus houmous recipe food blogger ireland
roasted beetroot hummus houmous recipe food blogger ireland

This recipe combines the sweetness of roasted beetroot with classic hummus ingredients to make a flavourful balsamic roast beetroot hummus. I used to dislike pickled beetroot as a child because of its staining effects, but now I am drawn to its vibrant color, particularly when using raw beetroot like in this recipe. I paired this hummus with goats cheese, rocket, and some toasted sourdough for a delicious lunch. 🙂

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roasted beetroot hummus houmous recipe food blogger ireland

Ingredients

  • 450 g Beetroot (3-4 medium sized)
  • 2 cloves garlic
  • 1 can chickpeas drained
  • 60 ml balsamic vinegar
  • 1 lemon juice and zest of
  • 60 ml olive oil
  • salt to taste

Instructions

  1. Preheat your oven to 180C.
  2. Peel and chop the beetroot into small chunks.
  3. Place the beetroot chunks on a baking tray, and drizzle with 4 tablespoons of balsamic vinegar and 1 tablespoon of olive oil.
  4. Add the unpeeled cloves of garlic to the tray, and toss everything together.
  5. Roast the beetroot and garlic for 35-40 minutes, or until the beetroot is soft and caramelised in colour.
  6. Allow the beetroot and garlic to cool, then peel the garlic.
  7. In a food processor, add the cooled beetroot, garlic, drained chickpeas, lemon juice, lemon zest, salt and remaining oil. Pulse for 1 minute.
  8. Blend until smooth. If the hummus is too thick, add a little extra oil or a few tablespoons of water.
  9. Enjoy immediately or store in the fridge for up to 3 days.
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roasted beetroot hummus houmous recipe food blogger ireland

Substitutions and variations

  1. Beetroot: You can substitute the beetroot with roasted carrots, sweet potatoes, or butternut squash for a different flavour and texture.
  2. Garlic: If you don’t have smoked garlic, you can use regular garlic, roasted garlic, or garlic powder.
  3. Olive oil: You can substitute the olive oil with any other oil of your choice such as avocado oil, sunflower oil, or rapeseed oil.
  4. Chickpeas: If you don’t have chickpeas, you can substitute with any other type of canned beans such as white beans, or kidney beans.
  5. Balsamic vinegar: You can substitute the balsamic vinegar with red wine vinegar, apple cider vinegar, or white wine vinegar for a different flavour.
  6. Lemon: If you don’t have fresh lemons, you can use bottled lemon juice or substitute with lime juice.
  7. Spices: You can add some spices such as cumin, smoked paprika, or chilli powder to give the hummus a different flavour profile.
  8. Toppings: You can experiment with different toppings such as feta cheese, roasted nuts, or fresh herbs like parsley or basil.

Storage and ways to serve the roast beetroot hummus

  1. Storage: Store the hummus in a container in the fridge for up to 5 days.
  2. Snacks: Use the hummus as a dip with crackers, pitta chips, or fresh vegetables like carrots, cucumbers or peppers.
  3. Sandwiches: Spread the hummus on sandwiches or wraps instead of mayonnaise.
  4. Salads: Use the hummus as a dressing for salads, or mix it with some yoghurt or sour cream for a creamier texture.
  5. Grilled meats and vegetables: Use the hummus as a sauce for grilled meats like chicken or grilled vegetables like aubergine, courgettes, or portobello mushrooms.
  6. Breakfast: Spread the hummus on toast and top with sliced avocado, a fried egg, or smoked salmon for a tasty brunch.
  7. Pasta: Use the hummus as a pasta sauce instead of tomato sauce for a unique and flavourful twist on pasta dish.
  8. Buddha bowls: Use the hummus as a base for a buddha bowl and top it with roasted vegetables, quinoa, and a protein for a nutritious meal.
roasted beetroot hummus houmous recipe food blogger ireland

Let me know in the comments below if you make the recipe! I’d love to know your thoughts 🙂

 

Roast Beetroot Hummus

This recipe combines the sweetness of roasted beetroot with classic hummus ingredients to make a flavourful balsamic roast beetroot hummus. I used to dislike pickled beetroot as a child because of its staining effects, but now I am drawn to its vibrant color, particularly when using raw beetroot like in this recipe. I paired this hummus with goats cheese, rocket, and some toasted sourdough for a delicious lunch.
Course Appetizer, lunch, Main Course, Side Dish, Snack
Cuisine middle eastern
Keyword beetroot, Quick & Easy, Quick Meal
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 194kcal

Ingredients

  • 450 g Beetroot 3-4 medium sized
  • 2 cloves garlic
  • 1 can chickpeas drained
  • 60 ml balsamic vinegar
  • 1 lemon juice and zest of
  • 60 ml olive oil
  • salt to taste

Instructions

  • Preheat your oven to 180C.
  • Peel and chop the beetroot into small chunks.
  • Place the beetroot chunks on a baking tray, and drizzle with 4 tablespoons of balsamic vinegar and 1 tablespoon of olive oil.
  • Add the unpeeled cloves of garlic to the tray, and toss everything together.
  • Roast the beetroot and garlic for 35-40 minutes, or until the beetroot is soft and caramelised in colour.
  • Allow the beetroot and garlic to cool, then peel the garlic.
  • In a food processor, add the cooled beetroot, garlic, drained chickpeas, lemon juice, lemon zest, salt and remaining oil. Pulse for 1 minute.
  • Blend until smooth. If the hummus is too thick, add a little extra oil or a few tablespoons of water.
  • Enjoy immediately or refrigerate for up to 3 days.

Notes

Serve this unique hummus with some goats cheese and rocket on gluten-free sourdough for a tasty lunch. Let me know if you give the recipe a try and what you think of it!

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 93mg | Potassium: 428mg | Fiber: 4g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg

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