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.
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
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Beetroot Hummus with Balsamic Vinegar
- 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
- 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.