I LOVE my beetroot hummus recipe! I love beetroot, period; I’m Ukrainian, beetroot runs I my blood. ๐Ÿคฃ Using beetroot as an example, I’m sharing some tips so you can confidently make your own hummus with any of your favorite vegetables (like sweet potatoes or bell peppers).

the best beetroot hummus
beetroot hummus

watch me making it in this video ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ

Cooking Chickpeas

I’m prepping my chickpeas the same way I did for the Classic creamy hummus, by soaking 1 cup of chickpeas overnight with a pinch of salt and a splash of lemon. But this time, I’m not removing any skins and putting chickpeas to cook in 2 cups of water with just kombu.

When chickpeas a soft and smooshy, cool them down a bit and then strain. Keep the aquafaba.

When chickpeas a soft and smooshy, cool them down a bit and then strain. Keep the aquafaba.

Prep your beetroot for hummus-making

Preheat the oven to 425 degrees F.

to bake beetroot preheat the oven to 425 degrees F

We will need two small beetroots. Wrap them in the parchment paper first and then onto a foil and send them to bake for an hour.

When the time is up, remove beats from the stove and cool them out a bit. Peel the skin by gently stroking with the knife. It slides off very easily. For this hummus recipe, we will need 2 cups of chopped beetroots.

chopped beetroot


1/2 teaspoon of Himalayan salt, freshly ground black pepper, juice of 1 lemon, about four tablespoons (no less). And now blend together, scraping the sides as needed. In order for our hummus to come out nice and smooth and to ensure even distribution of salt, we have to blend those ingredients first.

Then add chickpeas, 1/4 cup of tahini, and 1/4 cup of olive oil. Blend well, give it final texture, salt and pepper test and add more if needed. Add aquafaba if you want to have a thinner consistency.

I love to garnish it Ukrainian way – with some prunes, roasted walnuts, and some sesame seeds.

๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ THINGS I USED TO MAKE IT HAPPEN

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the best beetroot hummus

Sattvic Beetroot Hummus

Prep Time: 15 minutes
Cook Time: 1 hour
Total Calories: 1181kcal
Ingredients
  • 2 cups chickpeas (soaked overnight, cooked)
  • 4 tbsp tahini
  • 2 cups beetroot (2 small beets, baked)
  • 1/4 cup olive oil (extra virgin)
  • 4 tbsp lemon juice (freshly squeezed)
  • 1 tsp black pepper (freshly grounded)
  • 1/2-1 tsp Himalayan salt (or sea salt)
garnish seqgestions (optional)
  • 1 prune
  • 1 tbsp walnuts (roasted)
  • 1 tbsp parsley (fresh, finely chopped)
Instructions
  • Cook soaked overnight chickpeas* in 2 cups of water with kombu (optional) for about 1/2 hour or until very soft.
  • Preheat oven to 425ยฐF (218ยฐC). Wrap beetroot in the parchment paper first and then onto a foil and send them to bake for an hour.
  • Once your beetroot cooled, peel it, chop and transfer into a food processor along with lemon juice, salt, and pepper. Blend until smooth
  • Add chickpeas, tahini, olive oil and blend until smooth.
  • Garnish with chopped roasted walnuts and prunes, cut in small cubes (optional)
Notes
*Soak chickpeas overnight in lukewarm warm water, with a pinch of salt and a splash of lemon. In the morning, rinse your chickpeas thoroughly.
Course: Appetizer, condiments, dips, Side Dish
Cuisine: Ayurvedic, grain-free, Mediterranean, Ukrainian, Vegan, Vegetarian
Keyword: beetroot hummus, hummus
Total Calories: 1181kcal
Tried this recipe?Mention @positivepranic or tag #positivepranic!

What about you?

Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your hummus on Instagram with the hashtag #positivepranic @positivepranic so I can see your beautiful creation ๐Ÿ™‚ ๐Ÿ™

Be Alive ๐ŸŒฑ,
โค Love, Julia

๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ more beetroot recipes ๐Ÿฝ

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