Description
This vibrant Roasted Beetroot Hummus—also known as Barbie Hummus—is as delicious as it is stunning. With its bright pink color and earthy-sweet flavor, this hummus is the perfect appetizer or snack for any occasion. Made with roasted beetroot, chickpeas, tahini, garlic, and lemon, it’s naturally vegan and gluten-free. Serve with pita, crackers, or veggie sticks. Perfect for meal prep, picnics, or holiday spreads!
Ingredients
Scale
- 1 large beetroot (about 250g), roasted and peeled
- 3/4 cup (200g) cooked chickpeas
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 tablespoons tahini
- 1/2 tablespoon olive oil, plus more for drizzling
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 375°F (190°C). Scrub the beetroot, drizzle with olive oil, wrap in foil, and roast for about 1 hour or until tender. Let it cool, then peel and chop.
- In a blender or food processor, combine the chopped beetroot, chickpeas, lemon juice, lemon zest, tahini, olive oil, garlic, salt, and cumin. Blend until smooth.
- Add water gradually to adjust the consistency if needed.
- Taste and adjust seasoning if desired.
- Transfer to a serving bowl and drizzle with extra olive oil. Optionally top with sesame seeds or fresh herbs.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freezes well for up to 2 months.
- Add a pinch of smoked paprika or chili flakes for a spicier version.
- Can be served as a dip, spread, or sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer, Dip, Snack
- Method: Roasting, Blending
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg