Beet Hummus

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Beet hummus tastes spectacular! It radiates a lightly sweet earthy flavor and a gorgeous burst of color.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings servings

Calories 94

Author Kim

Ingredients

2-3 medium to large (about 1 pound) beets roasted, peeled and chopped
1 (15 ounce) can garbanzo beans (chickpeas) rinsed and drained (reserve the liquid for adding to the hummus if it's too thick)
1/4 cup tahini ground sesame seed (tahini can be found near the other nut and seed butters in grocery store)
5 tablespoons lemon juice or the juice from about 1 lemon
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon salt more if desired to taste
2 tablespoons extra virgin olive oil

Instructions

To roast beets, cut stems and clean them, wrap them in foil, place them in an oven-safe pan and roast at 400 degrees for about 50 to 60 mins. The longer they cook, the easier they are to peel and chop. See this roasting beets tutorial.
When the cooked beets are cool enough to handle. Run them under water and use a washcloth to scrub the peel off. Or you can hold one of them at a time in a paper towel and use it to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer.
Place all ingredients except olive oil into a food processor or high-powered blender and blend until smooth, about 60 seconds.
Last, drizzle in olive oil as the hummus is mixing. Continue to mix for about a minute or until it’s vibrant and super creamy.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add 1 tbsp at a time of reserved chickpea liquid or a bit of water, and continue mixing until you achieve desired consistency.
Garnish with an extra drizzle of olive oil and fresh herbs such as minced parsley and sprinkle with some black and white sesame seeds, if you'd like. Serve with crackers, chips, veggies, or as a sandwich spread.

Notes

This recipe makes a large amount! It is a great make ahead or meal prep recipe because once the flavors have a chance to intensify and marry together, it's even more delicious. It also is great to store for snacking on all week. Serve with some veggies and you have a healthy snack full of fiber and vitamins that is super good for you! This is a hit with everyone that tries it!

In the refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the refrigerator. It will thicken as it chills, so stir in 1-2 tablespoons of cold water, as needed. It will add moisture and make it nice and creamy again.

Nutrition