Beetroot Hummus with Crudités

Rainbow on a plate!  In making an effort to eat a bit more healthy and consciously – I am sharing a fresh platter of Beetroot Hummus and Crudités with you all today.  Nothing beats a snack board filled with beautiful fresh produce to nourish you from the inside out.

Beetroot Hummus and Crudites

My Heart Beats Beets

I love beetroot and the many delicious ways to use it. Like in this Vegan Beetroot, Pumpkin and Walnut Bread or this Beetroot Smoothie Bowl.  Here in South Africa we grew up with our grans that used to preserve bottles full of pickled beets during the harvest season.  It was almost ALWAYS present in some form on our Sunday table. Not only does it deliver a sweet, earthy flavour; beets are also low in calories, full of nutrients and fibre.

Beetroot Hummus and Crudites

Keep it Fresh

This beetroot hummus is really flavoursome and is great as a condiment with your daily roasted veggies or sandwiches.  I just simply love it with good old fresh veggie sticks and I included carrots, cucumber,sweet peppers, baby corn, celery and sugar snap peas on my crudité plate. The perfect way to get the family snacking.

Beetroot Hummus and Crudites

 

Dips and spreads…I have them all!  Check out these easy recipes for snacking to the max!

Homemade Tomato and Vegetable Sauce

Mushroom Paté and Roasted Tomato Snack Stack

Zucchini and Spinach Tzatziki

Zesty Summer Salsa

Easy Chunky Guacamole

Snoek Pâté with Spicy Stewed Apricots

Beetroot Hummus and Crudites

 
 
 
Print Recipe
Beetroot Hummus with Crudités
Flavoursome Beetroot Hummus with a selection of fresh Crudités for a healthy and fresh snack plate the whole family will enjoy.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course snack
Prep Time 15 min
Cook Time 40 min
Servings
servings
Ingredients
Beetroot Hummus
Crudités
Course snack
Prep Time 15 min
Cook Time 40 min
Servings
servings
Ingredients
Beetroot Hummus
Crudités
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the Beetroot Hummus: Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 180 degrees Celsius. Remove from oven and leave to cool.
  2. Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices and oil in a power blender and pulse until smooth.
  3. Season to taste and garnish with sesame seeds.
  4. Arrange all your fresh veggie sticks around the hummus and enjoy.
Share this Recipe

Leave a Reply