Golden Beetroot Hummus
Golden Beetroot are a very vibrant yellow and deliciously sweet vegetable that lends itself to making a beautiful dip like this hummus. There’s nothing like a big bowl of it glowing away in the middle of your table when you have guests.
Serving Suggestions
I love to serve this with some Homemade Sauerkraut on crackers, add a dollop to a Buddha bowl or even just eat it by the spoonful for a snack.
It’s definitely great to dip in veggies like carrot, cucumber and celery too.
I find golden beets have a much less earthy flavour than the red variety so if you’re not a beetroot lover you might be pleasantly surprised by this recipe. If you do adore those rich, umami and earthy flavors though… be sure to check out my miso fermented garlic recipe too.
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Golden beetroot hummus
Equipment
- Blender
Ingredients
- 10.5 oz golden beetroot, peeled (300g)
- 5 oz carrots, peeled (150g)
- 2-3 cloves garlic, peeled
- 1 can chickpeas, drained
- ¼ cup tahini
- 1 lemon, juiced
- 3 tbsp olive oil + more for drizzling
- 1 ½ tsp salt
- ½ tsp cumin
- 1 tbsp parsley, chopped (optional)
Instructions
- Pre-heat oven to 360ºF (180ºC)
- Chop the golden beetroot and carrot into ~¾ of an inch (2cm) chunks then add to a roasting dish. Drizzle with olive oil and bake for 30 – 45 mins or until easily pierced with a knife
- Remove the veg from the oven then add to a blender along with all the remaining ingredients
- Blend until smooth scraping down the sides and blending again in need. This was about a minute or two of blending for me. If needed, you can drizzle in ½ to 1 tbsp of water to ensure the hummus is super smooth
- Just as you're ready to serve – add a good drizzle of olive oil over the top and a sprinkle of chopped parsley. Serve with crackers or chopped veg like carrots, cucumber, celery etc.