Spicy beetroot hummus (oil free) – start spreading the news
Spicy beetroot hummus (oil free) should come with a warning – highly addictive and spreadable. After multiple ‘tastings’ because your spoon (or bread) seems to be dipping into the bowl under its own direction, you’ll discover this beautiful hummus as the centerpiece for wraps, sandwiches, burgers or tantalizing bowls. Speaking of burgers, try this on our deluxe tempeh burgers, Mediterranean veggie burgers or samosa burgers. Yum!
Beets versus beetroot?
You like beets, and I like beetroot, but let’s not call the whole thing off. They are exactly the same thing. Weather we’re talking the golden or the red-purple ones, beets are roots, just like potatoes (you know, potato/potahto). And just like Ella and Louie remind us in the song, if we part, then that might break my heart. Beets are just too good to pass up. Let’s commit to making beets a part of our diet routine.
Are beets good for you?
The answer is a firm ‘you bet’! We should all appreciate the power of beets. First and foremost, they are yummy. They are an easy supercharged addition to salads and a roast up with any of your favorite veggies. If flavor isn’t enough of a driver, beets provide a long list of health benefits. Did you know that they help lower blood pressure? This makes spicy beetroot hummus the perfect antidote to all those things that stress you out.
Give it 10-minutes
10 minutes, 5 ingredients and 3 spices. Nothing fancy, nothing to search for. My only caution is that you avoid pickled beets. They will dramatically change the fresh hummus taste. I personally like the convenient vacuum sealed beets, but if you have fresh beets, you can easily cook them yourself.
How to cook beets
Simply wash your beets and add them to a large pan of boiling water with the lid on for 30-40 mins until tender. They’re done when you can easily pierce them with a knife or skewer. Let them cool and then pull off and discard the roots, leaves, stalk and peel. Proceed to hummus, because now you have worked up an appetite.
I was inspired to create a spicy version of beetroot hummus after a visit to Delft a few weeks ago. Folks who come to visit us always get a trip to Delft because it’s such a beautiful and iconic Dutch city.
On our last visit, we stopped in our favorite lunch spot and on the side of my plate sat a slice of bread with the most beautiful hummus I’d ever seen. One taste and I thought – I need a spicy version of this now. I can make it even healthier if I use my own skinny tahini. And just like that, a recipe was born.
Spicy beet root hummus is one example of beauty beyond skin deep. I know about judging books by covers, but if you can have beautiful and substance, why not? It’s not superficial to enjoy something that is beautiful on the outside when it can do such good for your insides. Perhaps it’s not the standard we should apply to all food, but hey, if you can have it all, grab it. Peace.Print
Spicy beetroot hummus (oil free) where healthy beets meets hummus with an easy spicy blend. Warning – this is highly addictive and spreadable.
- 10 oz cooked beetroot (250 gm)
- 2 – 15 oz (400 gm) cans chickpeas (garbanzo beans), drained and rinsed
- Juice and zest of 2 lemons
- 2 garlic cloves, minced
- 1 1/2 Tbsp Tahini
- 1 tsp. cumin
- ¼ tsp. cayenne
- 1 tsp. smoked paprika
- If you are using packaged beetroot, drain it and then cut it into quarters to make it easier to blend.
- If you want to cook your beets, add 2 small to medium beets to a pan of boiling water with the lid on for 30-40 minutes until they are tender when pierced with a knife. Drain and cool, then pull off and discard the roots, leaves and stalks and peel them. Use rubber gloves for this process and I’d advise an easy-to-clean matt. Beets might stain your wooden boards.
- Add the beets, chickpeas, lemon juice and zest, garlic, Tahini, cumin, cayenne and smoked paprika to a blender. Blend until smooth.
- An alternative to preparing fresh beets by boiling is to wrap them in foil and roast them for 1-2 hours (this depends on size).
- If you find your hummus a bit too thick, add cold water as needed.
- Keep your hummus in the fridge in a tightly sealed container. It will last for approximately 1 week.
- Category: On the Side
- Cuisine: plant based, oil free
Keywords: spicy beetroot hummus (oil free)