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    Home » Recipes » Condiments, dips & dressings

    Raw Beetroot Hummus

    Published: Mar 14, 2022 · Modified: Apr 11, 2022 by Juliette

    Jump to Recipe Print Recipe

    A vibrant pink beetroot hummus recipe made with raw beets, chickpea sprouts and a little fresh mint. Ready in 10 minutes.

    This makes a perfect snack when served with chopped vegetables and is great for lunch in a wrap filled with green salad and a squeeze of fresh lemon.

    Bright pink hummus in a small dish sprinkled with sesame seeds and fresh mint. this recipe
    Jump to:
    • What makes this recipe special?
    • Ingredients.
    • Method.
    • Is it good for you?
    • Substitutions.
    • Serving suggestions.
    • Freezing.
    • More raw vegan dips to check out.
    • Recipe

    What makes this recipe special?

    This is such an easy raw beetroot hummus to make. It’s tastes earthy and savoury with some natural sweetness coming from the beetroot.

    A light, fluffy and creamy texture.

    Made with wholesome fresh ingredients including chickpea sprouts. 

    The recipe itself contains no oil. A drizzle of olive oil is added for presentation to serve, which is optional.

    It’s a beautiful vibrant pink colour!

    If you're curious about sprouting your own chickpeas, see my post “How to Sprout Chickpeas The Easy Way”.

    Ingredients.

    • freshly sprouted chickpeas.
    • raw beetroot.
    • lemon juice.
    • garlic.
    • tahini.
    • raw apple cider vinegar.
    • fresh mint leaves.

    Check the recipe card at the bottom of the page for exact ingredients and amounts.

    Beetroot hummus recipe ingredients labelled and on a white background.

    Method.

    1 - Add ingredients to your food processor.

    Ingredients added to a food processor.

    1

    2 - Blend until smooth.

    Blended beetroot hummus recipe ingredients.

    2

    Is it good for you?

    Yes. This recipe uses a few fresh, natural ingredients and contains no oil. It's also gluten-free, dairy-free, and uses no additional sugars.

    Hummus is widely regarded as healthy and is a good source of protein, fibre, vitamins and minerals including iron, zinc, magnesium, copper, fotale and phosphorus (source).

    Although this version includes salt, you could try replacing it with a pinch of seaweed flakes or a little celery salt.

    Substitutions.

    If you prefer to make this without using tahini, you could try using a nut butter instead, such as almond or cashew butter. Alternatively, leave out the tahini without replacing it and this will accentuate the flavour of the fresh beetroot.

    Substitute sprouted chickpeas with cooked ones, if preferred.

    Serving suggestions.

    Serve with freshly chopped vegetables as a beautiful appetiser, a light lunch or salad accompaniment.

    Use as a spread in a wrap and topped with fresh salad leaves and chickpea sprouts or falafel.

    Freezing.

    Yes, this is easy to freeze. I seperate half into a small glass mason jar and top it with a thin layer of extra virgin olive oil before freezing. This helps to lock in its bright pink colour.

    I typically freeze raw beetroot hummus for about a week, and then thaw it in the refrigerator the day before I want to use it. It keeps really well this way. Otherwise use it up from frozen within 2 months to enjoy it at its best.

    More raw vegan dips to check out.

    • Lemon turmeric sprouted hummus.
    • Fresh pea and avocado smash.

    Recipe

    Pink beetroot hummus.

    Raw beetroot hummus recipe

    Juliette | Flourishing Kitchen
    A vibrant pink raw beetroot hummus made with beetroot, sprouted chickpeas and sprinkled with fresh mint leaves. Deliciously wholesome. Perfect with wraps, salads and more.
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Condiment
    Cuisine Mediterranean
    Servings 6

    Equipment

    • Paring knife.
    • Chopping board.
    • Food processor with an s-blade.
    • Spatula.
    • 1 bowl or dish for serving.

    Ingredients
      

    • 1 small-medium raw beetroot
    • 1 clove garlic
    • 1 Cup (130g) sprouted chickpeas
    • 1 heaped tablespoon tahini
    • 1-2 Tablespoons raw apple cider vinegar to your taste.
    • 3-4 Tablespoons water for blending.
    • 6-8 fresh mint leaves.
    • ½ teaspoon sea salt or himalayan salt.
    • freshly ground black pepper to taste.

    As a garnish (optional).

    • A sprinkle of raw sesame seeds
    • a few chopped mint leaves plus a drizzle of extra virgin olive oil.

    Instructions
     

    • Place the mint leaves on top of one another and roll them up. Finely, slice with a knife and leave to one side. I like to stir the mint leaves through at the very end.
    • Peel, then roughly chop the garlic and beetroot. Place into a food processor with the rest of the ingredients (omitting the mint) and blend until silky smooth. Keep an eye on the blending and if it looks a little dry, add another tablespoon of water.
    • When it's ready, stir through the mint and do a taste test. Adjust the seasoning to your liking with salt and freshly ground black pepper.
    • Using the spatula, empty the hummus onto a serving dish and sprinkle with sesame seeds, a little chopped mint, and a few drops of extra virgin olive oil.

    Notes

    Pause the mixing intermittently while blending, and using a spatula, scrape the mixture from the side of the mixing bowl back into the middle. Continue to blend until smooth.
    To store, keep covered in the refrigerator and use with 2-3 days.
    Keyword beetroot hummus recipe, chickpea sprouts, sprouted hummus recipe
    Tried this recipe?Let us know how it was!

    I’m off for some tea.

    Love raw food.

    XOXO

    Juliette

    « How to Sprout Quinoa (Quick and Easy)
    Broad Bean & Asparagus Cauliflower Rice Salad »

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    I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

    Here you’ll find simple, fun ways to prepare delicious, nutrient rich meals (without always having to cook).

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