As a self-confessed hummus addict, I went through a phase of experimenting with many different hummus flavours. I’ve tried avocado hummus, turmeric hummus, capsicum hummus, onion hummus, mushroom hummus, but this dijon, lemon, and cumin beetroot hummus is always my favourite.
Is there anything more satisfying than hummus? Yes! Hummus that you can whip up in just 5 minutes!
My luscious dijon, lemon, and cumin beetroot hummus made with chickpeas is vibrant and delicately flavoured. The colour is stunning – the purplish-pink hues are appealing to the eye, bringing to life any antipasto platter.
Also, that gorgeous hue is good for our insides. Did you know that the most brightly coloured vegetables are usually those which also contain the highest antioxidants? Beetroot is high in antioxidants, fibre, iron, as well as many other essential vitamins and minerals. The chickpeas provide even more nourishment for your body and add a high protein content.
Dijon, lemon, and cumin beetroot hummus is the ultimate guilt-free snack food. Smother your crackers, veggies, or chips in it. It’s also delicious spread on flatbread, sandwiches, burgers, pizzas, or serve it with salads and other meals to add a burst of colour, flavour, and nutrients.
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Dijon, Lemon, and Cumin Beetroot Hummus
This luscious beetroot and chickpea dip is creamy and delicately flavoured with dijon, lemon, and cumin. The ultimate healthy and delicious snack food.
- 200 g roasted beetroot see recipe notes
- 400 g can chickpeas drained and rinsed (approximately 1.5 cups)
- ¼ cup fresh coriander leaves loosely packed, optional
- 1 Tbsp olive oil
- 1 Tbsp lemon juice freshly squeezed
- ¼ tsp ground cumin
- ½ tsp dijon mustard
- ⅓ tsp salt
- ¼ tsp cracked black pepper
- Place all of the ingredients into a food processor or blender, then blend until smooth (if the dip becomes too thick, add a little water and mix again).
- Adjust seasonings to taste.
- This dip is a perfect match served when with my dukkah spiced pita chips.
- For a low-fat version, replace the olive oil with water.
- You can pre-roast the beetroot yourself; alternatively, to save time, some supermarkets sell pre-roasted beets in the fruit and vegetable section. I don't recommend using canned beets as they usually have too much sugar added.
- You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to 1 week.
Please read the Silvobeat nutritional facts disclaimer.