This olive oil and beetroot hummus is one of the simplest things to make, and is delicious and healthy. It takes only a few minutes to make whiz up and then does for lunches, easy suppers with some bread and salad, sandwiches and snacks.
Just the healthy snack that you / I / we all need.
And that gorgeous pink colour. Does it not just shout eat me, eat me, eat me…………..
Is Hummus gluten free
You would be pleased to know that the answer is a big fat YES. Hummus is generally made from mashed chickpeas, tahini (sesame paste), olive oil, lemon juice and mashed garlic. All these are gluten free, but if you buy hummus from a shop it is always best to check the label to make sure.
How to make Beetroot Hummus
Making this Olive Oil and Beetroot Hummus recipe is rather simple. The star hummus ingredients are the chickpeas, tahini, olive oil, lemon and of course beetroot. Whilst this recipe is made using homecooked beetroot, please do go ahead and get ready cooked beetroot from the shops (I am all about making life eaaaaaaaaaasy). Just make sure to get cooked beetroot that is stored in water not vinegar for this.
Extra ingredients include salt and cayenne pepper. Add all the ingredients into a food processor and blend into a paste. Adjust seasoning and then serve with crunchy vegetables or flatbreads. Or just eat straight up with a spoon if you are anything like me.
Fancy a hummus recipe without tahini?
Well, you can simply substitute the tahini for a small amount of nut butter, for example, almond butter, peanut butter etc. Please do check out this chocolate hummus made with peanut butter. So so good.
Raw Beetroot Hummus
To make this a raw beetroot hummus dip you would simply substitute the cooked beetroot for a smaller approx (250g peeled and chopped raw beetroot) and blend it all in the food processor.
Need More Hummus Recipes?
Here is how to make this Olive Oil and Beetroot Hummus. Please do try them and if you do make them then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Beetroot Hummus recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
- 400 g (14oz) beetroot cooked, peeled, and cubed
- 400 g (14oz) can of chickpeas rinsed and drained garbanzo beans
- Pinch of cayenne pepper
- 2 garlic cloves crushed
- 2 tbsp light tahini paste
- 6-8 tbsp extra virgin olive oil to your taste
- Juice of 1-2 lemon to your taste
- Add all the ingredients into the food processor.
- Whizz them into a paste.
- Check for seasoning and lemon juice and add a little more if necessary.
- Transfer into a bowl and serve with crackers or crunchy vegetables and enjoy.
A word about good Hummus. I find that the flavour of hummus has a lot to do with the quality of the olive oil that you put in it. As with everything, the better the quality of the olive oil (and the more you add to it), the better the hummus will taste.
And the best quality olive oil that I find is European extra virgin olive oil. It tastes good (try a drop of two – good olive oil is delicious) and is healthy – it is a key component of the “Mediterranean diet” and is packed full of vitamin E and polyphenols. So having some olive oil in your diet may well help you live longer.
One of the things you need to remember though is to eat your oil as fresh as possible. Unlike wine, oil doesn’t improve with age, so the fresher it is, the nicer. Try it yourself – buy some 2016 harvest and then compare it with the bottle you’ve got at the back of your cupboard – you’ll see that it is very different.
This post is sponsored.