Vibrant Beetroot Hummus: A Fresh Garden-Inspired Snack

After a long, hot morning spent tending the garden, I came inside absolutely famished. I wanted something light and refreshing — enough to satisfy my hunger without weighing me down, so I’d still have energy for afternoon chores and another round in the garden later.

If you’re like me, any nice day means I’m outside digging in the dirt. Morning, evening — I’ll take any chance I can get. The best moments are when I can bring in a little harvest and turn it straight into lunch or a snack. Today, my garden gave me beautiful beets, and I was already craving hummus and warm pita. The result? This gorgeous, bright pink beetroot hummus served with toasted pita and a simple herbed olive oil dip.

It’s fresh, earthy, slightly sweet, and completely addictive.

Vibrant Beetroot Hummus Recipe

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 medium beetroot, peeled and chopped

• 2 Tbsp tahini

• 2 Tbsp olive oil

• 2 Tbsp fresh lemon juice

• 2 garlic cloves

• ½ roasted red pepper

• ½ tsp ground cumin

• Salt to taste

Instructions:

1. Prepare the beetroot: Place the peeled and chopped beetroot in a small pot and cover with water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the beet is fork-tender. Drain and let it cool slightly.

2. Roast the red pepper (if not already done): While the beet is cooking, preheat your oven to 425°F (220°C). Place the red pepper half on a baking sheet and roast for 15–20 minutes until the skin is charred. Let it cool, then peel off the skin and remove any seeds.

3. Blend the hummus: Add the cooked beetroot, chickpeas, tahini, olive oil, lemon juice, garlic cloves, roasted red pepper, cumin, and a generous pinch of salt to a food processor or high-speed blender.

4. Process until smooth: Blend on high for 1–2 minutes, scraping down the sides as needed. If the hummus is too thick, add 1–2 tablespoons of water or extra olive oil until you reach your desired creamy consistency.

5. Taste and adjust: Give it a taste and add more salt, lemon juice, or garlic if needed. Blend again briefly to combine.

6. Serve: Spoon the hummus into a bowl. Drizzle with good olive oil and add any garnishes you like. Serve with warm toasted pita bread and a side of herbed olive oil for dipping.

7. 
   

Storage: This hummus keeps well in an airtight container in the refrigerator for up to 4 days.

Are you introducing this recipe into your routine? Let me know if this encourages you to try beets.

Stay Hungry Besties!

Serena - Wild Bloom Farm Cafe'