Ingredients
Beet Hummus Ingredients
- 2 medium beets (cooked, roasted or boiled and peeled)
- 1 (15-ounce) can cooked chickpeas (drained and rinsed)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons tahini
- 2 cloves garlic
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
- 2 tablespoons cold water or ice cubes (plus more if needed)
Instructions
- Prepare Ingredients: Ensure the beets are cooked, peeled, and roughly chopped. Drain and rinse the canned chickpeas thoroughly to reduce sodium.
- Add to Blender: Place the cooked beets, chickpeas, olive oil, lemon juice, tahini, garlic cloves, salt, cumin, and cold water or ice cubes into the jug of a food processor or blender.
- Blend Ingredients: Blend the mixture for 2 to 3 minutes until mostly smooth, pausing occasionally to scrape down the sides to ensure even blending. Processing time may vary depending on your appliance.
- Adjust Consistency: If the hummus is too thick, gradually add additional cold water, one tablespoon at a time, blending after each addition until the desired smooth and spoonable texture is achieved.
- Taste and Season: Sample the hummus and adjust salt or lemon juice to taste to enhance the flavors.
- Serve: Transfer the beet hummus to a serving bowl and enjoy with pita, vegetables, or as a spread for sandwiches.
Notes
- Beets can be roasted, boiled, or steamed according to preference for a slightly different flavor profile.
- For a smoother texture, peel garlic cloves before blending and consider using a high-powered blender.
- Adjust tahini quantity for creaminess and flavor balance.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- Serve chilled or at room temperature for best taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
