Beetroot Hummus

This is an easy, nutritious, and delicious hummus with roasted beetroot. Beetroot adds a vibrant color to the hummus. This dip is vegan. With the new year, and new health resolutions, smart snacking is the way to go and this hummus helps in snacking healthy. Don’t just snack, snack smart!

This hummus pairs well with veggies, chips, falafel, or pita bread/chips, just like regular hummus. This hummus can be used as a spread too! I use it in my roti wraps too.Because of it’s amazing color, it is great one to give a boost to any appetizer boards. 

Beetroot not only adds color. It is also a power house of nutrients and it’s benefits are well known. When coupled with protein rich garbanzos, this amazing dip gives more nutrition and is filling too! It just helps cut down the cravings as it is very very delicious! Beacuse of beautiful color, this can be a great food for Valnetine Menu!

This recipes uses canned garbanzo beans. Home cooked garbanzos also work. Make sure to drain the liquid, aquafaba (it can be saved for use in other recipes) and rinse well. Add water and gently rub to remove the outer translucent skin of garbanzos to get a creamy, silky hummus. If you do not mind the texture, just rinse and use as such. The olive oil drizzle is amazing, it adds enhances flavor adding more garlic tones, and do not miss that.

It’s the first Wednesday of the month and we share recipes on a chosen theme in our #FoodieExtravaganza group. February is #Nationalsnackmonth and Karen is hosting an event where we share different snack recipes. This healthy dip gif veggies and chips for healthy snacking is my share. Check here if you want to join this group.

I love snacks and who doesn’t! Whether it is Roasted Fennel and Pumpkin Seed Dip, or Creamy Dill Cream Cheese Dip, Piquant Veggie Bagel Spread, or this hummus, I go crazy ! With delicious dips it is even possible to make a snack style meal making it fun anc differs from regular one. 

I am also linking this to Sundays on Silverado, Wonderful Wednesday, What's For Dinner, and Share The Wealth.

Ingredients

Garbanzo beans - 1 14-oz.can, drained, and rinsed

Roasted Beets - 1 cup, chopped

Tahini - 2 tbsp

Garlic -2 cloves

Cumin powder - 1/2 tsp

Cayenne - 3/4 tsp

Lemon juice - 2.5 tbsp

Salt - 1 tsp

Black pepper - 1/2 tsp

Olive oil - 1/4 cup

Optional drizzle

Olive oil - 1 or 2 tbsp

Garlic -1 clove, minced

For Garnish

Parsley - 1 tsp, chopped

Dill - 1 tsp, chopped

Method

Add everything(reserving olive oil) to the food processor, process it until smooth drizzling the olive oil.  Transfer to a bowl, garnish with parsley dill. Add optional drizzle of garlic olive oil. Serve with veggies and chips/bread.

Optional garlic oil drizzle: Heat oil in a pan, add the garlic and saute for 40-50 seconds without browning. Cool and drizzle on top of hummus.

Here are the snacks we shared for #NationalSnackMonth. Thanks, Karen!

• Beetroot Hummus from Magical Ingredients
• Bread Pizza Margarita from Sneha's Recipe
• Hot Corn Dip with Bratwurst from Palatable Pastime
• Nutty Chocolate Hearts from A Day in the Life in the Farm
• Spicy Spanish Olives from Karen's Kitchen Stories
• Super Fudgy Brownies from Food Lust People Love