This creamy, Roasted Beet Hummus is made without chickpeas and is loaded with veggies and plant-based protein. It’s vegan, gluten-free and makes a great addition to a snack board with crackers and veggies!
If you love hummus, but have a hard time digestion chickpeas, this dip is for you! Earthy beets, zucchini, and tahini come together to make this creamy, vibrant hummus. You get a lot of the flavours of traditional hummus , with the addition of a beautiful deep, sweet flavour thanks to the roasted beets.
How to serve roasted beet hummus
- Serve as a dip with crackers, tortilla chips, or some toasted, crusty bread.
- Serve with chopped raw vegetables like radishes, cucumber, bell peppers, carrots, etc.
- Use as a sandwich or wrap spread.
- Add a scoop to your nourish bowl for a pop of flavour.
- For toppings: I topped mine with olive oil, sesame seeds and fresh parsley, but feel free to use whatever you’d like! Goat feta or cheese, za’atar or some chopped walnuts would all be delicious.
Red beets get their colour from natural pigments called betalains, which have powerful antioxidant and anti-inflammatory properties. They’re a good source of fibre and important micronutrients like folate for healthy red blood cells, as well as vitamin C, potassium, and manganese.
Beets also encourage nitric oxide production, which can help improve blood flow, normalize blood pressure and give you a boost in the gym.
Roasted Beet Hummus
Ingredients
- 3 medium beets, roasted and chopped
- 1 small zucchini, chopped (~1 heaping cup)
- 1/4 cup hemp seeds
- 1/4 cup tahini
- 1 garlic clove
- 1/2 - 1 tsp salt
- 1/2 tsp cumin
- 3 tbsp lemon juice
- Extra virgin olive oil, fresh parsley and sesame seeds to garnish (optional)
Instructions
- Place all ingredients in a high speed blender or food processor and blend until smooth.
- Taste and adjust seasoning if needed.
- Top with extra virgin olive oil , parsley and sesame seeds. Serve with veggies or your favourite crackers.
