Cardamom Red Beet Hummus (vegan, gf)

Super creamy cardamom Red Beet Hummus - a oil-free and vegan dip or a gluten-free spread for your toast or sandwich.

Cardamom Red Beet Hummus (vegan, gf)

Get ready for an unforgettable twist on the classic hummus – our Cardamom Beetroot Hummus. With a delicate flavor of earthy and sweet beets, plus just enough cardamom to pep it up, this vegan dip will make any snack or meal special! Spread it on your Buddha Bowls or use as veggie stick dippers - however you enjoy it, you won't forget its complex yet subtle taste.

Course Condiments

Cuisine World

Keyword condiments, cooking, dip, glutenfree, oilfree, plant-based, recipes, red beed, red beed hummus, spread, sugar-free, vegan, vegetarian, whole food plant-based

Prep Time 15

Total Time 15

Servings

Calories 121kcal

Author Jasmin

Ingredients

1 small roasted beet or ¾ cups cubed beets
1 15- oz. can 1 ¾ -2 cup cooked chickpeas (drained)
½ lemon juiced
¼ teaspoon cardamom
½ teaspoon ginger powder
¼ teaspoon allspice
2 large cloves garlic minced
2 heaping tablespoon tahini
3 tablespoon aquafaba

Instructions

Cook or roast the beetroot or buy canned beetroot. Add the tahini with lemon juice and the aquafaba to the food processor. Mix until it is creamy.
Now add the other ingredients and mix again until the desired creaminess is achieved. That can take about 4-5 minutes.
You can peel the chickpeas before, I have more about it here. Now taste again and season with the spices.

Nutrition