Regular hummus is delicious; but if you’re tired of the same thing and want to experiment, this beet hummus ticks all the boxes. Like hummus, it’s creamy and delicious. The beets give it a gorgeous pink hue (yes, our brains are wired to like colourful food), but don’t overpower the taste of the hummus with their earthy taste. Don’t even get me started on all the extra nutrients you get from it. It’s a beet dip that even beet haters can get behind.
You can serve the beet hummus with veggie chips, veggie sticks, bread or on a sandwich. A ridiculously good combination is rye bread, beet hummus, caramelised onions, avo and cheese! (tried and tested right after I made this).
While I was busy with beets, I sliced up a few, tossed them in olive oil and baked them for the crispiest veggie chips. Warning they do shrink once cooked. Serve them with the beet dip, stuff them into sandwiches or use them as a healthy snack.
Beet Hummus with Beet Chips
- 2 medium Beets
- 1 garlic clove
- 1 can chickpeas drained and rinsed
- 2 tbsp tahini paste
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- salt and pepper to taste
- 3 medium Beets
- 1 tbsp olive oil
- flaky sea salt for sprinkling
You Will also need
- food processor or blender
- baking paper for beet chips
- mandolin / slicer optional for beet chips
- To make the beet hummus, Preheat oven to 200°C. Scrub the beets and then wrap them in tinfoil. Roast for 30-40 minutes, until the beets are fork tender. Allow to cool.
- Once the beets have cooled, peel the skin off. It comes off easily with your fingers or gently tugging with a knife. Chop the beets into cubes
- In a blender, combine all the hummus ingredients and blend until completely smooth. Adjust seasoning to taste. Refrigerate until ready to serve.
- To make the beet chips, preheat oven to 200°C and line two baking sheets with baking paper.
- Peel the Beets and using a sharp knife, mandolin or magi-mix slicer attachment, cut them into slices.
- Place slices in a large mixing bowl, add olive oil and toss with your hands until all slices are well coated.
- Evenly spread slices on the baking sheets, making sure they don’t overlap each other and season with salt.
- Bake for 20-25 minutes, flipping the chips halfway through the time.
- Remove when beets lighten in color. Take them out and let them rest for about 10-15 mins. They will crisp up once cooled. Serve immediately. They do start softening after an hour or so.