Beet Hummus Recipe
This Beet Hummus bursts with vibrant color and a smooth, earthy flavor that’s both refreshing and satisfying. It’s a creamy, nutrient-rich dip perfect for pairing with fresh veggies, warm pita, or crispy chips.
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Servings: 6
Calories: 180kcal
Ingredients
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1 large red beet scrubbed and dried (or substitute 1 can of cooked beets)
- 3 tablespoons tahini paste
- ½ lemon juiced, plus more to taste
- 1 small garlic clove finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon sumac optional
- Kosher salt to taste
- 2 ice cubes plus more if needed
- Extra virgin olive oil for drizzling
- Crumbled feta cheese for garnish (optional)
- Chopped parsley for garnish (optional)
Serving Suggestions
- Pita chips
- Pita bread
- Raw veggies carrot sticks, endive spears, bell pepper wedges, sliced cucumbers
Instructions
- Preheat the oven to 400°F (200°C). Drizzle the beet lightly with olive oil, then wrap it in aluminum foil and place it on a baking sheet. Roast for about 45 minutes, or until it becomes knife-tender, depending on its size. Once done, remove from the oven and let it cool completely.
- When cool enough to handle, peel off the beet’s skin and cut it into chunks. Transfer the beet pieces to a food processor fitted with a blade attachment. Add the chickpeas, tahini, garlic, and lemon juice. Sprinkle in the cumin, coriander, sumac (if using), and a generous pinch of salt.
- Pulse the mixture several times to begin combining the ingredients. Then, with the processor running on low speed, add 2 ice cubes. The ice helps create a light, creamy texture while blending. Continue processing until the hummus is smooth, stopping occasionally to scrape down the sides.
- Taste the hummus and adjust the seasoning to your preference. If the consistency is too thick, add another ice cube or a splash of cold water while the processor runs. Continue blending for 3–4 minutes until the mixture reaches a silky, airy texture. Add more lemon juice or salt to balance the flavor as needed.
- Spoon the finished beet hummus into a serving bowl and smooth out the top with the back of a spoon. Drizzle generously with extra virgin olive oil and garnish with crumbled feta and fresh parsley, if desired. Serve with warm pita bread, crunchy pita chips, or crisp raw vegetables for dipping.
- Vibrant in color and full of earthy, nutty flavor, this beet hummus makes an eye-catching appetizer or a nutritious snack that’s both wholesome and elegant.
Nutrition
Calories: 180kcal