Irresistible Beet Hummus
Say goodbye to boring beet recipes. My delicious beet hummus is packed with goodness and plenty of earthy flavors and makes for a vibrant addition to any party platter. Such a versatile dip no longer needs to look dull when you can liven it up with a rainbow of colors.
Servings 12
Calories 114kcal
Equipment
- Blender/Food processor
Ingredients
- 13 oz beetroot 3 medium-sized raw beets
- 1/2 tablespoon olive oil to roast the beets
- 1/4 teaspoon salt to season the beets
- 1.26 lb cooked chickpeas 3 cups; or use 2 cans
- 1/3 cup lemon juice 1 large lemon
- 0.42 oz garlic 2 cloves
- 2 tablespoon tahini
This will yield about 3 cups of hummus (1.65 lb/750 g)
Instructions
If you need to prepare the chickpeas
- This method is my tried and tested way of getting perfect chickpeas, every time. Soak your chickpeas in a large bowl with plenty of water for eight hours or overnight. Drain and rinse, then cook in a large saucepan.
- Bring the chickpeas to boil over medium-high heat and allow to simmer for around 35 minutes – until they're mushy. This is the best way to make creamy hummus.
How to Roast Beets
- For roasted beet hummus, first, clean your beets and chop them into halves or quarters. Drizzle the pieces with olive oil and season with salt. Roast in the oven at 400ºF/200ºC for 20-45 minutes – depending on how big the pieces are. They should be tender when you poke them with a fork.
Blend the Hummus
- This is the final step. Place all the ingredients in a blender and blend until smooth and creamy. Taste test and adjust come of the ingredients if wanted - add a bit more lemon juice or more salt, etc.
- This beet hummus will keep for 4-5 days in an airtight container in the fridge. In the freezer, if stored in a container or freezer bags, this beet hummus recipe can keep for up to four months.
Notes
- Boiled and steamed beets are just as good as roasted beets. To help maintain the color, you can even blanch them once cooked.
- The best way to get the most flavor from this beet hummus recipe is to use home-roasted beets – not store-bought ones. The flavor is intensified during the roasting process, leaving the veggies caramelized and delicious. I also find that the color of the beets is at its brightest when using freshly cooked beets.
- Dried chickpeas work even better in roasted beet hummus than canned. They’re also likely to have less sodium in them. Just make sure to cook them until they are mushy.
- Beet hummus will thicken again when you refrigerate. When you're ready to eat, add 1-2 tablespoons of cold water and mix until you get your perfect consistency again.
- To get your beet hummus super creamy, add an ice cube or two while blending.
Nutrition
Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 261mg | Fiber: 5g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg