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    Home » Vegetable Spreads and Dips

    Beetroot Hummus with Balsamic Vinegar

    December 18, 2020 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    This beetroot hummus has delicately mild flavor with notes of balsamic vinegar. It is free from tahini and comes together in less than 10 minutes.

    beetroot hummus balsamic vinegar

    What pairs well with beetroot hummus

    Beetroot hummus has a very mild flavor compared to a classic lemon and garlic hummus. This one is made with garlic and tahini, but requires a splash of balsamic vinegar. This specific type of vinegar pairs really well with beetroot in general and give this hummus some more depth and flavor.

    My favorite spice to complete this dip is Sichuan pepper, also know as Szechuan pepper. The name is misleading as Sichuan pepper is not related to black pepper or chili pepper. The taste is therefore very different and experts describe it as having a slight citrus aroma.

    How to easily skin chickpeas

    To easily skin the chickpeas, place them in a large salad bowl with a lot of water. Rub the chickpeas vigorously between your hands. The skin will come off and float in the water. Discard the water (while leaving the chickpeas in the bowl) and repeat the process once or twice.

    More vegan appetizers and starters

    • Easy oven roasted chestnuts
    • Vegan beetroot carpaccio
    • Vegan butternut squash soup

    The recipe

    If you tried this recipe, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.

    The recipe

    beetroot hummus balsamic vinegar

    Beetroot Hummus with Balsamic Vinegar

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    This beetroot hummus has delicately mild flavor with notes of balsamic vinegar. It is free from tahini and comes together in less than 10 minutes.
    Print Pin
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    • 200 g chickpeas*
    • 150 g pre-cooked beetroots vacuum-packed
    • 2 tablespoon beet juice save the juice when draining
    • 2 tsp balsamic vinegar
    • 1 pinch of salt and pepper my favorite is Sichuan pepper

    Instructions

    • Optionally skin the chickpeas for a smoother result**.
    • Blend all the ingredients in a small blender until a smooth paste forms. Add a splash of water if the hummus is too thick or won’t blend easily.
    • Serve the hummus in a bowl with a drizzle of olive oil, balsamic vinegar, pepper and with gluten free crackers.

    Notes

    *The liquid of canned chickpeas, also called aquafaba, can be turned into a vegan foam (similar to whipped egg whites). Try my 2-ingredient vegan chocolate mousse if you want to make your starter and your dessert from canned chickpeas!
    **My tip to skin the chickpeas is to place them in a large salad bowl with water. Rub the chickpeas vigorously between your hands. The skin will come off and float in the water. Discard the water (while leaving the chickpeas in the bowl) and repeat the process once or twice.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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    I'm a flexitarian who follows a gluten-free diet and I rarely fit into a box when it comes to my eating habits. However, I strongly believe in a plant-first approach to eating, and for me, the key is to prioritize fresh and whole food ingredients. If you're starting your plant-focused journey, I'm here to guide you every step of the way (without judgment)!

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