Description
Beet Hummus is a vibrant, creamy dip made by blending roasted beets with chickpeas, tahini, lemon juice, garlic, and olive oil. Packed with nutrients and bursting with color, it’s a healthy and delicious twist on traditional hummus—perfect as a dip, spread, or appetizer.
Ingredients
- 1 medium roasted beet, peeled and chopped
- 1 1/2 cups cooked or canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon salt (or to taste)
- 2–4 tablespoons cold water (to adjust consistency)
- Optional toppings: sesame seeds, fresh herbs (parsley or dill), extra olive oil
Instructions
- Roast or steam the beet until tender. Let cool, then peel and chop into chunks.
- In a food processor, combine the chopped beet, chickpeas, tahini, lemon juice, and garlic.
- Pulse until the mixture begins to come together.
- With the processor running, slowly drizzle in olive oil and cold water until the hummus reaches a smooth, creamy consistency.
- Season with salt and blend again to incorporate.
- Transfer to a serving bowl and top with optional garnishes like olive oil, sesame seeds, or fresh herbs.
- Serve with pita chips, crackers, or fresh vegetables.
Notes
Canned beets can be used for convenience—just ensure they’re unsweetened and drained.Add cayenne pepper or a roasted jalapeño for a spicy kick.For extra creaminess, blend in a spoonful of Greek yogurt or roasted nuts.Freezes well for up to 3 months. Thaw in the fridge overnight and stir before serving.Serve chilled or at room temperature. Do not reheat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
