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
- 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.
- 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.
- 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.