Simple 5-Minute Beetroot Hummus

This kind of speedy efficiency is crucial when I'm catering for large gatherings and local cafés. And of course, at home. After cooking all day for others, if I can just throw something together in a few minutes instead of reaching for cookies or a brownie, you can bet your life I'm going to be all over it!

5-minute hummus

And 'throwing something together' is pretty much the only instruction you need to make this beetroot hummus because you put everything into the blender jar, blend for a couple of minutes, and you're done. The most complicated part of this recipe is opening the can of chickpeas!

And BTW, I've said it before, and I'll say it again, contrary to what some people will tell you, unless you're making hummus the traditional way in a mortar and pestle, there really is no need to remove skins from the chickpeas in order to get smooth and creamy hummus. The blender or food processor makes skinning unnecessary because it all gets well and truly smooshed.

Ingredients

• cooked chickpeas
• cooked beetroot
• aquafaba
• tahini
• lemon juice
• salt & pepper

How to make beetroot hummus

• Place all the ingredients into a blender jar, and process on full power for 2-3 minutes, until the hummus has reached your desired smoothness.

Tips

• If you don't have enough aquafaba from your can of chickpeas, it's fine to add some water to make up the difference.
• If your blender has a tamper, you may find it useful to push all the ingredients down as they are being blended. If not, and your blender is not a high-speed one, and you find that not everything is getting blended evenly, you may need to stop it, and push things down with a spatula. 
• This will keep in an airtight container in the fridge for up to a week, or in the freezer for up to three months.
• A serving is 50g (3 tablespoon / ¼ cup).

My favourite way to eat this hummus is in a bowl with a bunch of crackers or crispbreads to dip in (currently, RW Garcia and Leksands), or some toasted pita slices. You could also serve it with crudités, nacho chips, pieces of toast, etc.

📖 Recipe

Simple 5-minute Beetroot Hummus

Creamy and silky-smooth, my simple 5-minute beetroot hummus really couldn't be easier to make. It's perfect for using up all those beets that come in the weekly veg box, plus, it can be frozen too!

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Course: Appetizer, Side Dish, Snack

Cuisine: British, Lebanese

Diet: Gluten Free, Vegan, Vegetarian

Nut-Free: Yes

Soy-Free: Yes

Gluten-Free: Yes

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Makes (slide to adjust): 18 servings

Calories: 69kcal

Author: Nico

Ingredients

• 400 g can chickpeas drained (keep the chickpea liquid)
• 200 g cooked beetroot
• 240 ml aquafaba (from the can of chickpeas)
• 8 tablespoon tahini
• 4 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper

Metric - US Customary

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Instructions

• Place all the ingredients into a blender jar, and process on full power for 2-3 minutes, until the hummus has reached your desired smoothness.
• This beetroot hummus will keep for up to a week in an airtight container in the 'fridge, or up to three months in the freezer.

Nutrition Facts

Simple 5-minute Beetroot Hummus

Amount Per Serving (50 g)

Calories 69 Calories from Fat 36

% Daily Value*

Fat 4g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 300mg13%

Potassium 82mg2%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 50IU1%

Vitamin C 1.7mg2%

Calcium 380mg38%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that:

• 1 cup = US cup = 240 ml
• 1 tablespoon = US/UK = 15 ml
• 1 fl oz = US = 30 ml

Further information may be found here