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Hummus with beetroot pesto

Hummus with Beetroot pesto

If you didn’t know by now, I have to tell you that I am a huge fan of hummus. There are so many reasons why and I have detailed them all in my Turmeric hummus with roasted cherry tomatoes recipe.
I am seriously thinking about making a blog category just for it, as there are so many ways to prepare it. There are all sorts of colours and flavours as well.
Today we’re going to make a hummus with beetroot pesto. Its beautiful colour and smooth consistency make it so special.
I like it with on a warm pita bread and Julienne cut veggies (like peppers, celery or carrots). You should definitely try it as a snack when you have friends over or on a movie night.

First we’ll start with the beetroot pesto recipe:

300g steamed beetroot
2 garlic cloves
1 tsp smoked Maldon salt
150g extra virgin olive oil
40g grated Parmesan

Place all the ingredients in a food processor and blitz until you get a smooth paste, about 2 minutes. 
Put the pesto in a jar and keep it in the fridge. It will last for about a week.

And now for the hummus:

How to make a delicious Beetroot pesto Hummus

Prep Time: 15 minutes

Total Time: 15 minutes

Serving Size: 4 portions

Calories per serving: 301 Kcal


  • 400g can of chickpeas in water
  • 1 garlic clove
  • salt & pepper
  • 4 tbs extra virgin olive oil
  • 2 tbs beetroot pesto


  1. Place all the ingredients in a food processor.
  2. Blend everything together until you have a smooth paste, about 2-3 minutes.
  3. Spread the hummus on a plate. and start experimenting by adding the toppings you like.
  4. You can top it with any kind of salad leaves, sprinkle seeds/nuts, add chopped veggies and drizzle a bit of olive oil.
  5. I used roasted yellow zucchini (sliced zucchini roasted in the oven - 180C in a tray for 10-12 minutes), pine nuts, salad cress and chopped radish.
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This post first appeared on Blondelish - A Delicious Fusion Of Recipes, Travel, Lifestyle And Photography, please read the originial post: here

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Hummus with beetroot pesto


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