A super creamy beet hummus featuring roasted red beets, tahini, lemon and lots of garlic. A fun variation on regular hummus that’s bright pink and delicious!
Preheat oven to 400 degrees F. Wash and peel your beets. Then slice off the ends (the root and the stems) of the beets and roughly chop them.
Roast beets: Arrange prepared beets on a lined baking sheet. Toss with 1 tablespoon olive oil and stir until coated. Roast about 30 minutes or until beets are fork-tender. You want them to be quite soft.
Prep chickpeas (Optional*): If you’re using canned chickpeas, drain and rinse chickpeas. Transfer to a small pot and cover with water. Bring to a boil and let simmer for about 20 minutes. Then drain and put in the fridge for a couple minutes.
Blend: Add tahini, lemon juice, remaining 1 tablespoon olive oil, garlic, salt and 1 tablespoon cold water (or chickpea liquid) to a food processor. Blend until smooth.
Add beets, chickpeas and ¼ cup water or chickpea liquid and blend for about 5 minutes, scraping down the sides every once in a while.Make sure to blend for at least 5 minutes for really creamy hummus. Add in about 3-4 tablespoons of cold water or chickpea liquid until it reaches your desired consistency. Season with salt, pepper, and cold water.
Top with a drizzle of olive oil, sumac (optional) and freshly ground black pepper. Enjoy!
Notes
*Boiling your chickpeas is optional, but the idea here is we want super soft chickpeas so they blend up into delicious creaminess. I’ve found some canned chickpeas to be super soft and others not so much. You can skip this step if you’re short on time, but if your chickpeas are on the harder side, I recommend boiling them to soften them up for a creamy hummus. FOOD WASTE NOTES: Don’t toss the beet peelings or chickpea skins (if you removed them). Toss them with olive oil, salt and pepper and roast until crispy. If your beets came with the greens attached, use the greens to make a pesto or saute them with salt and pepper. Save the lemon zest for future recipes like our Date Night Pasta or Lemon Dutch Baby Pancake.PREP AHEAD: This Beet Hummus recipe can be prepared in advance. Blend it all up and store it in the fridge for up to a week. Let it come to room temperature before serving. LEFTOVERS/STORAGE: Store in a glass container in the fridge for up to a week. It can be frozen, but freezing will alter the texture a bit. NUTRITION NOTES: Hummus is made from chickpeas and is therefore high in plant-based protein. Beets are a good source of fiber, folate, manganese, potassium, iron, and vitamin C.SERVING SUGGESTIONS: Use as a dip with veggies like carrots, cucumber, celery, with pita bread or chips, as a pizza sauce or salad dressing. This Beet Hummus is adapted from our Basic Hummus recipe.