Roast Beetroot Hummus

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This Roast Beetroot Hummus is a tasty vegan dip recipe that is simple to make and is healthy for you.  It is smooth and creamy and vibrant in colour and contains many nutritional benefits.  Homemade beetroot hummus makes the perfect healthy snack to have with crackers or raw vegetables such as carrots, celery and capsicum.

My favourite way to enjoy this Roast Beetroot hummus is to use it as a dip for my Raw vegetables. It makes me feel so vibrant and full of life when I eat beautiful Raw, colourful fresh food and you can’t get much more vibrant than this shocking pink colour.

This is the best Easy vegan snack recipe right here! – Roast Beetroot hummus. This delicious healthy easy vegan recipe can be used as a dip or served with just about anything. It goes well with roast vegetables, on top of , as a dip for pita bread, crackers,  or raw veggies and tastes great even served with salad.

ROAST BEETROOT HUMMUS

This Roast Beetroot hummus makes a quick and easy lunch idea or a healthy mid-afternoon snack and it also makes a great dip for unexpected guests. With a jar of this in the fridge, you will always be prepared for visitors, you’ll be able to wow them with ”look what I made earlier”.

My Roast Beetroot Hummus Recipe is easy to make and uses only a few simple ingredients.

• Roast beetroot hummus is a tastier version of hummus.
• The perfect Healthy snack idea
• full of wonderful nutrients
• A superfood
• Kid-friendly recipe
• Dairy-free, gluten-free dip
• Has a beautiful rich colour and makes a great addition to any plate
• A simple vegan recipe for beginners
• Homemade hummus dips use less oil and salt than the store-bought versions

And if you love Beetroot then try this delicious Beetroot Coleslaw, by Yum Vegan Lunch ideas.

TIPS ON MAKING BEETROOT HUMMUS

I store my dips in glass jars which can be kept in the fridge for up to a week. Homemade hummus tastes so much better than store-bought versions and is also so much healthier for you. The only thing preserving the beetroot hummus is fresh lemon juice, unlike the store-bought versions which chemical additives I can not even pronounce let alone spell!

What I love about this simple vegan dip recipe is that there is minimal washing up. It’s pretty much simple as throwing all of your ingredients into a food processor or blender and letting it do its thing.

TIPS ON MAKING RAOST BEETROOT HUMMUS

• Use a rubber spatula to get all the ingredients out of the blender!  I can not live without my Rubber Spatulas! They are a must-have for baking cakes (scraping that last little bit out of the bowl) and using in my blender to scrape out any remaining ingredients.
• If you want to use less oil in your recipe but are having trouble blending the hummus together then just add a few drops of water at a time.  This will help to loosen the ingredients and you will end up with a smoother hummus.
• Use a

A HEALTHY OPTION FOR THE WHOLE FAMILY

I’ve been trying to cook with less oil recently, so when I made this dip it needed a little extra help in my food processor, so instead of adding more oil, I added 1/4 cup of water instead.

For this recipe I used baby beetroots, they are a little more tricky to peel than normal beetroots but they are so much sweeter and tastier. I usually roast up a large batch and save some for my salads or with roast vegetables.

Beetroots have so many amazing health benefits. I love raw beetroot, freshly juiced with my cold-pressed juicer.

Beetroots can help lower blood pressure, help rid your eyes of dark circles, are a great source of potassium and other minerals.

NUTRIENTS IN BEETROOTS

Beetroots are a superfood! They have many different health benefits as well as essential nutrients such as;

• calcium
• iron
• magnesium
• manganese
• phosphorous
• sodium
• zinc
• copper
• selenium

Beetroot also contains betaine. A substance that helps prevent or reduce fatty deposits in the liver.  It may also help prevent your liver from toxins.

HOW TO MAKE ROAST BEETROOT HUMMUS

• Preheat oven to 175 Degrees C
• Place the beetroots on a lined baking tray. Roast in the oven for 35-40 minutes until they are tender enough to push a skewer through. Leave to cool.
• Place the beetroot, chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes smooth and creamy.

• Add in Salt and pepper to taste and adjust any ingredients to your liking – more lemon to taste or more tahini for a creamier dip then blitz again until really smooth. (up to a couple of minutes depending on how powerful your blender is).
• Once you have made your hummus, store half of it in a glass jar and use the half of the hummus to blend it with the beetroot until smooth and creamy. Add in a few tbsps of water if needed.

If you are a vegan dip fanatic, check out this tasty healthy vegetable dip, or my Butter Bean and Cashew Dip.

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Thank you for reading, I hope you have enjoyed this recipe.  If you have tried my recipe then please do me a favour and leave me a comment and rating on my recipe.  I would also love to see what you have made, so please don’t forget to #tag me in your posts on Instagram: @Simply_healthy_vegan

Emily 

xoxo

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