Beet Hummus
I love hummus. Which is probably pretty clear as this is my third hummus recipe on here in a relatively short period of time. It is so easy to make and most of the ingredients are pantry staples that I almost always have on hand (so I tend to make it frequently). And, once you have a solid base recipe (like this one), you can add other ingredients and flavors to cater to your mood.
In this version, it's all about the beet! The beautiful root vegetable that is full of vitamins and antioxidants and turns everything a brilliant pink color. I used cooked beets for this recipe but you have to go with fresh ones, not the pre-cooked store bought beets. Those are fine to chop and add to a salad but they don’t have the same flavor you get from the real deal. And beets are not hard to cook, though they may take a bit of time. I fill a large pot with enough water to cover the beets by about an inch and then turn the heat up and let them boil until they are tender. Let them cool and the skins will fall right off and your beets will be ready to go!
The beets add some moisture to the hummus which changes the consistency a bit from a standard hummus but it is still super creamy. I add a little maple syrup to enhance the sweetness of the beets and some cumin for the added earthy flavor. Garlic, mellowed in a bit of lemon juice, adds another level of flavor and brightness to the hummus. All these ingredients go into a food processor together until creamy and you have a delicious and colorful dip (or spread for a veggie sandwich!).
For more hummus recipes, check out my classic hummus recipe or sweet potato caramelized onion hummus!
Beet Hummus
Ingredients
- 2 - 15oz cans of chickpeas (garbanzo beans)
- 1 teaspoon baking soda
- 1 cup cooked beets
- 3/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 tablespoon garlic ( about 2 cloves)
- 1 1/2 teaspoon cumin
- 1 1/2 tablespoon maple syrup
- 1 teaspoon salt
- 3 tablespoons ice cold water
- Optional toppings: fresh cilantro, sesame seeds
Instructions
- COOK: Place chickpeas in a pot and fill with enough water to cover by about an inch, add baking soda. Bring to a boil, then slightly reduce the heat and allow to cook for about 20 minutes. (Keep an eye on it so it doesn't overflow!) When they are done cooking, drain and rinse well.
- CHOP: While the chickpeas cook, roughly chop the garlic and add to the fresh lemon juice. Allow the garlic to mellow in the lemon juice for about 10-15 minutes.
- BLEND: Add the tahini, lemon juice, garlic, beets, maple syrup, cumin, and salt to the food processor. Turn on and allow mixture to become very well combined. Add the chickpeas and blend. Slowly add water, one tablespoon at a time, while the food processor is running to reach your desired consistency. You may need to stop and scrape down the sides to get everything well incorporated.
- SERVE: Taste the hummus and adjust any seasoning for your preference. If serving as a dip, put hummus in a bowl and top with cilantro, toasted sesame seeds, or whatever your heart desires!