Description
A vibrant and healthy Beet Hummus recipe combining the earthy sweetness of roasted beets with creamy chickpeas and tahini for a colorful twist on classic hummus. Perfect as a dip or spread, it’s easy to prepare and packed with flavor.
Ingredients
Scale
Beets
- 1 cup cooked beets (approximately 2 medium beets)
Hummus Base
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 1 hour or until the beets are tender when pierced with a fork. Remove from the oven and let them cool completely before peeling off the skins.
- Combine Ingredients: In a food processor, add the cooked beets, drained chickpeas, tahini, fresh lemon juice, minced garlic, salt, and pepper. Pulse the mixture a few times until it reaches a chunky consistency.
- Add Olive Oil: While the food processor is running, slowly drizzle in the extra virgin olive oil. Continue processing until the hummus turns smooth and creamy.
- Adjust Seasoning: Taste your beet hummus and adjust the flavors as needed by adding more lemon juice, garlic, salt, or pepper to suit your preference.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and garnish with sesame seeds or fresh herbs like parsley if desired.
- Enjoy: Serve your vibrant beet hummus with pita chips, fresh vegetable sticks, or use as a spread in sandwiches.
Notes
- Using roasted beets enhances the natural sweetness and flavor.
- You can substitute canned chickpeas with homemade cooked chickpeas.
- For a smoother texture, peel the chickpeas before blending.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Beet juice may stain hands and surfaces; use gloves or rinse immediately.
