Beet Hummus Recipe
Are you seeking a beautiful, easy, healthy, and delicious beet hummus dip recipe? This pink hummus is the most delicious and healthy dip! Made with roasted beets, chickpeas, and fresh lemon, it’s a flavorful as it is pretty.
Why Beet Hummus?
Homemade hummus is incredibly easy – it’s just a can of garbanzo beans, a spoon of tahini, some lemon juice, and olive oil. From there you can spice it up however you like. One of my favorites is the Edamame Hummus in my cookbook, but I also love adding beets. The color is an incredible magenta. It’s so vibrant that’s almost hard to believe came from nature and not a neon food dye.
What You’ll Need
- fresh lemon
- garlic cloves
- extra-virgin olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Water (if needed to adjust consistency)
- Food processor or blender for smooth blending and creamy texture
How to Make Beet Hummus
Creating your own Beet Hummus is a rewarding and enjoyable culinary adventure that promises to delight both your taste buds and your eyes. This section will guide you through the simple steps to prepare this colorful and nutritious dip right in the comfort of your kitchen.
Step 1: Roast and Peel the Beetroots:
To begin, roast the beetroots until tender and easily pierced with a fork. Wrapping them individually in aluminum foil before roasting helps retain their natural flavors and nutrients. Once they’re cooked to perfection, allow the beetroots to cool before gently peeling off the skin. Freshly roasted beets will result in the best flavor, though can use pre-cooked vacuum-sealed beets in a pinch.
Step 2: Blend the Ingredients:
Next, gather the roasted beetroots, drained and rinsed chickpeas, tahini, fresh lemon juice and zest, minced garlic, extra-virgin olive oil, salt, and pepper. Combine these delightful ingredients in a food processor, and blend until they form a velvety smooth mixture. If you prefer a thinner consistency, you can add water as needed while blending.
Step 3: Adjust the Flavor:
Taste your Beet Hummus and let your palate guide you. Feel free to add more lemon juice for brightness, garlic for a zesty punch, or adjust the salt and pepper to your liking. This step allows you to fine-tune the flavors to create a dip that perfectly suits your taste preferences.
Step 4: Presentation and Serving:
Once you achieve the ideal texture and taste, transfer the Beet Hummus to a beautiful serving bowl. Before presenting it to your eager guests, consider drizzling a bit of olive oil on top and garnishing it with toasted sesame seeds and chopped fresh parsley. This not only enhances the flavors but also adds an appealing touch to your creation.
By following these straightforward steps, you’ll have a stunning bowl of homemade Beet Hummus that’s sure to impress everyone who tries it. So, let your creativity flow and enjoy the process of making this visually striking and delicious pink delight!
How to Use Beet Hummus
- 1 (15 oz.) can chickpeas, drained and rinsed (1 ½ cups cooked)
- 2 small beets, roasted, peeled and quartered
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- 1/4 cup extra virgin olive oil
- Place chickpeas, beets, tahini, garlic, lemon juice, zest, and salt into the bowl of a food processor. Pulse a few times.
- With the processor running, pour olive oil slowly through the feed tube until the hummus is smooth and has reached the desired consistency.
- Adjust the flavor by adding more lemon juice, salt, pepper, or garlic.
- Spoon into a bowl and enjoy with pita chips or veggies for dipping. Beet hummus is also wonderful as a spread for veggie sandwiches, falafel pitas, and Buddha bowls.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 386mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.