Beet Hummus
Creamy, vibrant, and packed with earthy sweetness, this beet hummus is as stunning as it is delicious. Perfectly smooth and rich, it’s a simple yet flavorful way to upgrade your snack game.
Equipment
- Food processor
- Pot - if cooking chickpeas
Ingredients
- 220 g cooked beets (see note 1)
- 530 g drained canned chickpeas (from two 400g cans, see note 2)
- 2 tbsp fresh lemon juice
- 1/2 cup tahini (well-stirred)
- 1 tsp cumin powder (optional)
- 1/4 cup water (adjust as needed)
For Extra-Soft Chickpeas:
- Boiling water + 1 tbsp baking soda (used to soften the chickpeas before blending)
Instructions
- Softening the chickpeas (optional): Add the drained chickpeas to a pot with baking soda and boiling water. Simmer until tender, then drain well. Optional - If any chickpea peels have loosened, you can remove them for an even smoother hummus.
- Initial blending: In a food processor, blend the chickpeas, tahini, lemon juice, cumin (if using), and water until smooth and creamy. Stop occasionally to scrape down the sides for an even texture.
- Adding the beets: Toss in the cooked beets and continue blending until completely smooth, scraping the sides as needed to ensure everything is fully incorporated.
- Serving: Spoon into a bowl and top with tahini, whole chickpeas, parsley, and a drizzle of olive oil. Serve with warm pita bread.
Video
Notes
- I use pre-cooked beets for convenience, but you can roast or boil fresh ones. The weight given is for cooked beets.
- Two 400g cans of chickpeas are used (800g), drained to yield 530g (total).
- Save about 1/3 cup of cooked chickpeas for topping if you like added texture.
- If your hummus is too thick, add water - one tablespoon at a time until the desired consistency is reached.
- For extra creaminess, peel the chickpeas after cooking.
- Store in an airtight container in the fridge for up to 5 days.