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5
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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!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Appetizer, Side Dish, Snack
Cuisine:
British, Lebanese
Diet:
Gluten Free, Vegan, Vegetarian
Nut-Free:
Yes
Soy-Free:
Yes
Gluten-Free:
Yes
Servings:
18
servings
Calories:
69
kcal
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
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
Serving:
50
g
|
Calories:
69
kcal
|
Carbohydrates:
5
g
|
Protein:
3
g
|
Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
300
mg
|
Potassium:
82
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
50
IU
|
Vitamin C:
1.7
mg
|
Calcium:
380
mg
|
Iron:
0.2
mg