Beet hummus
Beet Hummus, made with sweet earthy beets, chickpeas, and a bit of tahini, for a velvety smooth and beautifully pink colored dip. And this is a snack you can feel good about eating because it’s filled with nutrition. It’s a fun twist on the classic hummus.
Servings 24 servings
Calories 28kcal
Ingredients
- 1 pound cooked beets
- 15 ounce can chickpeas with the bean liquid
- 1 tablespoon tahini
- 2 tablespoons vegetable broth ,lemon juice, olive oil, or orange juice
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Drain the chickpeas, reserving the liquid from the can. Purée chickpeas with 2 tablespoons reserved bean liquid and the tahini in a food processor, scraping down the sides occasionally, until they reach a smooth consistency.
- Place the beets in the food processor with the chickpeas. Add in the vegetable broth and garlic powder. Process until smooth and well combined, scraping down the sides of the food processor to ensure that all the ingredients are evenly incorporated.
- If the hummus seems too thick, add in more reserved chickpea liquid, one tablespoon at a time, until desired consistency is reached. Taste for salt. Pop the finished hummus in the fridge before serving to chill it. When serving, garnish with a drizzle of olive oil, a light sprinkle of smoked paprika, or crushed red pepper.
Notes
Time saving tip: they sell already cooked beets in the produce section of the grocery store. Grab these to make it easy on yourself.
If you don't have any cooked or leftover beets, here’s my favorite method for roasting beets:
• 1 pounds Beets
• ½ tablespoon olive oil or avocado oil
• pinch of salt • Preheat oven to 400° F.
• Clean beets of any dirt and loose roots by rubbing the raw beets with your fingers under cool tap water. (You may get some red stains on your hands; don’t worry, it’ll wash off.) If your beets are large, or of varying sizes you’ll want to half or quarter them. They should all be about the same size when they go in the oven.
• Place cleaned and prepped beets in a roasting pan, baking dish, or in a cast iron skillet. Drizzle with a little oil, sprinkle with salt, and toss to coat. Place the pan in the oven, and roast until the beets are fork tender, about 45 minutes if the beets are small or medium in size. If they’re large, the roasting process may take longer, maybe 60 minutes. Makes about 3 cups total. Hummus is typically 2 tablespoons per serving, so about 24 servings. To store leftover hummus, place it in an airtight container and into the fridge for up to 5 days. Homemade hummus doesn’t last as long as store-bought, because it doesn’t have preservatives. Hummus can also be frozen for a couple of months, though the texture and flavor may change slightly. Once it’s thawed, add in a bit of olive oil to restore the creaminess.
• ½ tablespoon olive oil or avocado oil
• pinch of salt • Preheat oven to 400° F.
• Clean beets of any dirt and loose roots by rubbing the raw beets with your fingers under cool tap water. (You may get some red stains on your hands; don’t worry, it’ll wash off.) If your beets are large, or of varying sizes you’ll want to half or quarter them. They should all be about the same size when they go in the oven.
• Place cleaned and prepped beets in a roasting pan, baking dish, or in a cast iron skillet. Drizzle with a little oil, sprinkle with salt, and toss to coat. Place the pan in the oven, and roast until the beets are fork tender, about 45 minutes if the beets are small or medium in size. If they’re large, the roasting process may take longer, maybe 60 minutes. Makes about 3 cups total. Hummus is typically 2 tablespoons per serving, so about 24 servings. To store leftover hummus, place it in an airtight container and into the fridge for up to 5 days. Homemade hummus doesn’t last as long as store-bought, because it doesn’t have preservatives. Hummus can also be frozen for a couple of months, though the texture and flavor may change slightly. Once it’s thawed, add in a bit of olive oil to restore the creaminess.
Nutrition
Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 64mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
