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Pink Beet Hummus

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Appetizer, Snack
  • Method: Blending
  • Cuisine: Mediterranean

Description

This Pink Beet Hummus is a vibrant and healthy appetizer or snack that’s as delicious as it is colorful. Creamy chickpeas are blended with roasted beets, tahini, garlic, and lemon juice for a sweet, earthy, and zesty flavor. Perfect as a dip for veggies, crackers, or pita bread, or as a stunning spread for sandwiches and wraps.

Ingredients

Units Scale
  • 1 medium beet, roasted and peeled
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp olive oil (plus extra for garnish)
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 1 garlic clove, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt (adjust to taste)
  • 2–3 tbsp water (to adjust consistency)
  • Optional toppings: sesame seeds, fresh herbs, or crumbled feta

Instructions

  1. Roast the Beet:
    • Preheat the oven to 400°F (200°C). Wrap the beet in aluminum foil and roast for 40–50 minutes, or until fork-tender. Let it cool, then peel and chop into chunks.
  2. Blend the Hummus:
    • In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
    • Add water, one tablespoon at a time, to reach your desired consistency.
  3. Adjust and Serve:
    • Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
    • Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with sesame seeds, fresh herbs, or crumbled feta.

Notes

  • You can use pre-cooked or vacuum-packed beets for a quicker preparation.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For an extra kick, add a pinch of cayenne pepper or smoked paprika.

Find it online: https://recipe.ukfinda.com/pink-beet-hummus.htm