Check the label next time you buy some beetroot hummus, you'll be surprised to see that the majority add sugar. I don't understand why it is added beetroot is naturally sweet once it has been roasted.
Don't get me wrong buying hummus is convenient but with a little bit more effort you can make your own and know exactly what is in it.
With only 5 ingredients, oil free and sugar free you can't go wrong
Homemade Beetroot Hummus Recipe
^Vegan, soy-free, dairy-free, high protein, sugar free, oil free
Portion: 10 serving
Prep Time: 5 min
Cook Time: 60 min (no cook time if you aren't roasting the beetroot yourself)
150-180g beetroot (1-2 medium beetroots)*
1 can of chickpeas
1/4 cup lemon juice (usually from one large lemon)
2 Tbls Tahini
1/4 tsp salt (optional)
Preheat oven to 180c (350f)
Cut off the stems from the beetroot and wrap the beet root in aluminium foil.
Roast beetroot for 60min or until it pieces easily with a fork
Let it cool, then peel the beetroot.
Add all the ingredients into a food processor or blender
If the mixture is to dry add more lemon juice or water
Taste in between blends to get the flavour how you like. You might want it more lemony or creamy (by adding more tahini)
Transfer to an airtight jar
*It depends on how earthy you like your beetroot hummus to be. Start with 150g then add more depending on your preference
**It is super easy to roast beetroot and the flavour (and colour) makes all the difference, however if you don't have the time you can buy precooked beetroot from the grocery store and skip the first 4 steps
Have you tried this recipe yet?
Let me know what you thought in the comments below and don't forget to tag me on Instagram @happyhealthybe so I can see your creations.