Beet hummus is a vibrant and delicious twist on traditional hummus. The beets add a sweet, earthy flavor and a stunning pink color. Here’s how to make it:
Ingredients
- 1 medium beet, roasted or boiled, peeled, and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil (plus extra for drizzling)
- 2 tablespoons lemon juice (about half a lemon)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin (optional, for extra flavor)
- Salt, to taste
- 2-3 tablespoons water (as needed for consistency)
- Chopped fresh herbs (like parsley or dill) for garnish (optional)
- Sesame seeds or crushed nuts for garnish (optional)
Instructions
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Prepare the Beet:
- If you haven’t already cooked the beet, you can roast it by wrapping it in foil and baking it at 400°F (200°C) for about 45-60 minutes, until it’s tender. Alternatively, you can boil it in water for 30-40 minutes.
- Let the beet cool, then peel and chop it into small pieces.
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Blend the Ingredients:
- In a food processor, combine the chopped beet, chickpeas, tahini, olive oil, lemon juice, minced garlic, and cumin (if using).
- Blend until smooth, stopping occasionally to scrape down the sides.
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Adjust the Consistency:
- If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning with salt and more lemon juice if needed.
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Serve:
- Transfer the beet hummus to a serving bowl.
- Drizzle with a little extra olive oil and garnish with chopped fresh herbs, sesame seeds, or crushed nuts for added texture and flavor.
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Enjoy:
- Serve with pita bread, fresh veggies, crackers, or as a spread on sandwiches.
Tips
- Storage: Store beet hummus in an airtight container in the refrigerator for up to 4-5 days.
- Flavor Variations: Add roasted garlic, a bit of smoked paprika, or a splash of balsamic vinegar for different flavor profiles.
This beet hummus is not only visually striking but also a delicious and healthy snack or appetizer!
