Beautiful Beet Hummus
Brighten up your snack time with this vibrant beet hummus, combining the earthy sweetness of roasted beets with creamy chickpeas, zesty lemon, and a hint of cumin. This stunning, nutrient-packed dip is easy to make and perfect for adding a pop of color and flavor to any spread!
Servings 8
Calories 213kcal
Equipment
- Vitamix Blender
- Cuisinart 12-Cup Food Processor
- Ninja 1000-Watt Nutri Professional Personal Blender
- Rubber Spatula
Ingredients
- 1 roasted beet (160g), peeled and chopped
- 1 15 oz can chickpeas a.k.a garbanzo beans (265) drained
- ⅔ cup tahini (155g)
- 2 lemons (75g), for juice about ⅓ cup
- 2 cloves garlic (10-15g) chopped
- ⅓ cup extra virgin olive oil (75ml)
- 1 teaspoon cumin
- ¼ teaspoon allspice
- 1 teaspoon kosher salt
- garnish ideas see recipe notes
Instructions
- Start by roasting a medium sized fresh beet. Preheat oven to 400 °F. Wash and scrub the beets to remove any dirt and debris, wrap in foil, and bake for 45-60 minutes until soft, allow to cool. Remove the beet from the foil, using gloves peel off the skin, it will pull off easily with a slight tension. Roughly chop. If you are short on time, feel free to use canned beets. Fresh always has more flavor!
- Combine the beet, chickpeas, tahini, lemon juice, garlic, cumin, and salt in blender or food processor. I prefer a powerful blender, but I use both interchangeably.
- Blend until smooth and creamy.
- Serve in pasta style bowl or plated on a dinner plate in a billowy swirl. Garnish as desired, olive oil is always traditional. I have offered some ideas below, the only limit is your creativity.
Notes
- Seasoning Options:
Warm spices like cardamom, allspice, ginger, and cinnamon all pair well with the earthy flavor of beets - Garnish Ideas:
Chopped cilantro or parsley with quick pan toasted za’atar
Thinly sliced radishes with edible flowers and chives
Lemon zest with toasted pine nuts and green herbs of choice, such as dill.
A drizzle olive oil by itself, even consider a little finishing salt as well.
