I’ve been meaning to share this recipe for ages – but now is the time, as this is perfect Veganuary snack – or main meal, like it was mine last night. So, it’s obviously vegan, takes a little bit of time for the beetroots to cook, but all in all, very little work is involved: chuck every ingredient into a food processor and give it a good whizz. Super uncomplicated – but it looks brilliant! Look at that beautiful colour! You can impress any dinner party guest serving this as an appetiser instead of the store bought hummus.Jump to recipe
I don’t know about you but I adore colourful food, it even tastes better and more nutritious as I’m eating it, making it overall more enjoyable. And that’s no joke, as you might know, no wonder people say: eat the rainbow! Food with vibrant colour like deep purple contain flavonoids and betalains – which give them the brilliant colour of purple. Beetroot also rich in phenolic compounds (anti-inflammatory and antioxidant agents) as well as in folate, vitamin C, potassium, magnesium, iron, vitamin B6 and some others. So it’s a pretty useful vegetable. I myself don’t eat it often enough but with this hummus dip it’s very easy to incorporate it into my diet.
There’s only one ingredient in this recipe which has to be really good quality: the organic raw black sesame tahini, which I received from Indigo Herbs to support me on my Veganuary journey. The quality and consistency of the black tahini guarantees the silk like texture to this hummus dip.
Serve it with warm pitta bread, vegetable sticks or corn crisps – it will be perfect!
Healthy, easy to prepare and fantastic looking beetroot hummus dip.
- 2 whole beetroots washed and leaves removed
- 400 gram canned chickpeas drained
- 2 tbsp black tahini
- 2 cloves garlic minced
- 1 lemon zest + juice
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted pinenuts
Cut the beetroots up into 3-4 larger pieces with the skin on and place them into a small roasting dish and roast them for an hour and a half on 170 Celsius in the pre-heated oven. When they are ready take them out and let them cool down. Then chop them up into smaller pieces.
Add every ingredient to the food processor and pulse until it's smooth.
You can have it as smooth or a little bit chunkier as you like it.
Sprinkle with the sesame seeds and the pine nuts - you can also garnish with a bit of more olive oil and chopped parsley. I like it cold, so I put it into the fridge before serving it with warm pita bread. Enjoy.