Beet Hummus Recipe
This creamy beet hummus combines roasted beet, chickpeas, tahini, lemon, garlic, and olive oil into a vibrant pink spread perfect for snacking or adding color to appetizers.
Yield: 6 people
Calories: 80kcal
Materials
- 1 small roasted beet
- 1 15-ounce can cooked chickpeas, mostly drained (each can yields about 1¾ cups)
- Zest of 1 large lemon
- Juice of ½ large lemon
- Pinch of salt and black pepper more to taste
- 2 large garlic cloves minced
- 2 heaping tablespoons tahini
- ¼ cup extra virgin olive oil
Instructions
- Roast a beet according to your preferred method. Let it cool completely, then peel off the skin.
- Cut the beet into quarters and place in a food processor. Blend until only small bits remain.
- Add the chickpeas, lemon zest, lemon juice, salt, pepper, garlic, and tahini to the processor. Blend until the mixture is smooth.
- While the hummus is blending, slowly drizzle in the olive oil until fully incorporated.
- Taste and adjust seasonings—add more salt, lemon juice, or olive oil as needed. If the hummus seems too thick, blend in a tablespoon or two of water until you reach your desired consistency.
- Transfer to an airtight container and refrigerate. The beet hummus will keep in the fridge for up to one week.
Nutrition
Calories: 80kcal | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 0.2mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.05mg