Beetroot Hummus Dip – A Delicious Chickpea-Free Alternative
A Paleo-Friendly & Nutrient-Dense Hummus Beetroot
This Hummus beetroot is the perfect alternative! It’s smooth, creamy, and paleo-friendly. The natural sweetness of beetroot, combined with the richness of tahini and zesty lemon, creates an irresistible spread.
Not only does it taste incredible, but it’s also rich in antioxidants, fiber, and healthy fats. Plus, you can switch it up by using carrots instead of beets for a delicious variation.
It’s simple to make and pairs wonderfully with seed crackers, fresh vegetables, or even as a spread on wraps and sandwiches.
Ingredients (Makes 500mL)
- 500g beetroot
- 3 tbsp tahini
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp ground cumin
- ½ tsp sea salt
Simple Steps to Make Beetroot Hummus Dip
- Preheat oven to 200°C.
- Wrap beetroot in foil and roast for 30-40 minutes until tender.
- Let it cool, then peel and chop (Tip: Roast it the night before to save time!).
- Blend beetroot with all ingredients in a food processor until smooth.
- Taste and adjust seasoning if needed.
Serve & Store
Enjoy this hummus, Serve with seed crackers (recipe on the website) or fresh veggies like carrot, cucumber, celery, and broccoli. Store in the fridge for up to 5 days. Enjoy!
For more Beetroot recipe, try and read this Beetroot Soup! If you need any personalize health plan? I can help you with that! CLICK HERE to contact me for more information.
