An easy and veggie-packed homemade hummus recipe with standout color and flavor! This Pickled Beetroot Hummus is gluten-free, vegan, allergy-free, and sesame-free! With fresh beets providing the vibrant color and zesty pickling seasonings, this hummus can be used for more than just a healthy snack!
I’ve always believed that hummus should be a staple food you keep in the house! It’s the perfect snack, condiment, spread, and appetizer for any situation! Sure, classic hummus is delicious and easy to whip up with just a can of chickpeas, but amping up the flavor (and color) always makes it a bit more special! Take this Pickled Beetroot Hummus for example. Just by the look of it, it’s clear there will be some double dippers at hand!
How do you make “the best” beetroot hummus?
Sure, there are tons of “beet hummus” recipes out there, even numerous storebought beet hummuses to peruse and choose from at the grocery! But, let’s take it up a notch and add some killer zesty flavors. All you’ll need is a can or homemade batch of chickpeas, cooked and cooled beets, some vinegar, and beet cooking liquid, plus a deliciously zesty bright blend of spices to the pickled namesake. Then? Throw those goodies in your blender or food processor and “blend, baby blend”, until smooth and silky! This is not some bland old hummus, but bold in flavor AND color (which makes it “the best”)!
Can you make hummus without tahini?
I typically (always) make my hummus recipes without tahini and to keep this beetroot hummus allergy-free, beyond just the top 8, you won’t find sesame here! This hummus is “fat-free”, oil-free, and has no nut or seed butter. Nothing wrong with them, but you don’t need a fat source for delicious, vibrant, low-calorie hummus! When you add an extra ingredient like cooked beets, you can still achieve that creamy luscious texture! With the addition of the blend of pickling spices, you won’t have a bland, flavorless hummus either!
How should you serve and eat this Pickled Beetroot Hummus?
This beetroot hummus is perfect for your typical dipping. From vegetables like celery and carrots to chips and crackers! Hummus, any hummus, is amazing as a spread for sandwiches and wraps (hello, tasty lunchtime!). Hummus is also that quintessential party food, appetizer, “cheese board” condiment addition for anything social gathering which food is involved! It’s good to have a batch of hummus at the ready for unexpected guests to. Since hummus freezes and defrosts well, it’s a no-brainer to whip up a weekly or month batch to always have stocked in the freezer/fridge! Meal prep it!
Pickled Beetroot Hummus
- 3 Cups of Cooked Chickpeas (from scratch or 1 can)
- 1 Cup Chopped Cooked Beets (boiled, cooled)*
- 3 TB Beet Liquid (from boiling)
- 2 TB White Vinegar
- ½ Tsp Dried Dill
- ½ Tsp Onion Powder
- ½ Tsp Minced Garlic
- ¼ Tsp Cinnamon
- ¼ Tsp Ground Coriander
- ¼ Tsp Ground Mustard
- ⅛ Tsp Allspice
- ⅛ Tsp Black Pepper
- Salt (optional, to taste)
I grew up eating jarred pickled beets. Over the years though, real fresh beets have become a favorite food of mine. You’ll always find fresh beets in my fridge and I love eating them just chopped up, raw with other veggies! Pickled beets still bring back childhood dinnertime memories though and are still a delicious way to serve them up! BUT, now let’s just nix the added sugar, salt, etc. and make some mock pickled beets, in this super quick and easy Pickled Beetroot Hummus instead!
So tell me:
+ What’s your favorite way to enjoy beets?
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