Beetroot hummus is one of the most colourful and delectable twists to the classic Middle East dip. This will combine the creamy richness of the traditional hummus with the earthy sweetness of beets, which, even on their own, can be incredibly delicious. Besides its deep purple-looking colour, this beetroot hummus brings a distinctive flavour profile to the table, making it stand out in your meal or snack. Great as a dip for vegetables, pita bread, or crackers, beetroot hummus is nutritious and perfect for parties, lunch, or a healthy snack. The beetroot hummus recipe is pretty straightforward. Begin with some fresh beets, roasted or boiled until tender, then peeled and chopped into small pieces. Then, use a food processor to mix the cooked beets with chickpeas, tahini, garlic, lemon juice, olive oil, and a pinch of salt. This mixture can be pureed with additional water or olive oil to the desired consistency. Spices such as smoked paprika, cumin, or a hint of honey can be added for flavouring, especially with beets. Packed full of fibre, antioxidants, and vitamins, beetroot hummus is tasty and brings together fabulous health benefits. Beets are an excellent way to help improve blood circulation and detoxify the body; chickpeas bring protein and fibre into a good mix. Whether a dip, sandwich spread, or salad topping, the beetroot hummus recipe is the perfect healthy pick that adds colour and taste to any dish.

• 1 beetroot
• 2 cup boiled chickpeas
• 3 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp chopped garlic
• 1/2 tsp salt

• Beetroot Hummus is a lovely, colorful variation of the classic hummus; it also has a sweetish earthy flavour and color, which makes the crema more appealing as a food with high nutrient intake from beets, chickpeas, and tahini.
• The natural sweetness of beetroot with the richness of chickpeas gives it a beautiful balance of flavour, while silky smooth texture comes from tahini and olive oil.
• Peel 1 medium-sized beetroot and cut it into small chunks. Boil or roast the beetroot, whichever you prefer. Boiling is quicker, taking about 30-40 minutes until soft, while roasting at 400 F (200 C) for 45-60 minutes intensifies the sweetness.
• Cool the beetroot to room temperature. In a blender, combine 2 cups boiled chickpeas, 3 tablespoons tahini, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon chopped garlic, 1/2 teaspoon salt, and ¼ cup water for smooth blending.
• Add the cooled beetroot and blend until velvety smooth, scraping the sides as needed.
• Serve with olive oil drizzled on top, sesame seeds, or roasted chickpeas for garnish. Pair with pita bread, veggie sticks, or use as a sandwich spread.
• This recipe of Beetroot hummus is vibrant, healthy, and delicious—a twist on the classic that's both visually stunning and nutrient-packed.