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Vibrant Vegan Tie-Dye Beet and Turmeric Hummus Board

vegan beet turmeric hummus board - featured image
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A colorful and flavorful vegan hummus board featuring roasted beet and turmeric hummus swirled together in a mesmerizing tie-dye pattern, perfect for entertaining or a healthy snack.

Ingredients

Scale
  • 1 medium beet, roasted and peeled
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed (for beet hummus)
  • 2 tablespoons tahini (for beet hummus)
  • 2 cloves garlic, minced (for beet hummus)
  • 2 tablespoons fresh lemon juice (for beet hummus)
  • 3 tablespoons extra virgin olive oil (for beet hummus)
  • Salt to taste (for beet hummus)
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed (for turmeric hummus)
  • 2 tablespoons tahini (for turmeric hummus)
  • 2 cloves garlic, minced (for turmeric hummus)
  • 2 tablespoons fresh lemon juice (for turmeric hummus)
  • 1 teaspoon ground turmeric (for turmeric hummus)
  • 3 tablespoons extra virgin olive oil (for turmeric hummus)
  • Salt and black pepper to taste (for turmeric hummus)
  • Assorted fresh veggies (e.g., cucumber slices, carrot sticks, radishes)
  • Pita chips or warm pita bread
  • Olives and roasted nuts (optional)
  • Fresh herbs like parsley or cilantro for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 45-60 minutes until tender. Let cool and peel the skin off.
  2. In a food processor, combine roasted beet, 1 can chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy, adding water or olive oil as needed. Adjust seasoning.
  3. Rinse the food processor bowl or use a different one. Add the other can of chickpeas, tahini, garlic, lemon juice, turmeric, olive oil, salt, and pepper. Blend until smooth and vibrant yellow.
  4. On a serving platter, dollop beet hummus in several spots. Do the same with turmeric hummus near the beet dollops. Gently swirl the two colors with a spatula or spoon to create a tie-dye pattern without fully blending.
  5. Arrange pita chips, fresh veggie sticks, olives, nuts, and herbs around the hummus on the board.
  6. Drizzle olive oil on top, sprinkle sesame seeds or smoked paprika if desired, and garnish with fresh herbs. Serve immediately or chill up to 2 hours before serving.

Notes

Wear gloves when handling beets to avoid staining. Use a light touch when swirling hummus to maintain the tie-dye effect. Prepare hummus a few hours ahead to let flavors marry but swirl just before serving to preserve colors. Pre-roasted beets can be used to save time. For nut-free version, substitute tahini with sunflower seed butter.

Nutrition

Keywords: vegan hummus, beet hummus, turmeric hummus, tie-dye hummus, healthy snack, vegan appetizer, gluten-free, plant-based, colorful hummus board

Find it online: https://goldensimmer.com/vibrant-vegan-tie-dye-beet-and-turmeric-hummus-board-easy-recipe-ideas/