Name: Beet Hummus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 medium-sized beets (roasted, peeled, and cubed); 1 can (15 oz chickpeas, drained and rinsed); 2 cloves garlic (minced); 2 Tbsp. tahini (sesame seed paste); 2 Tbsp. lemon juice; Salt to taste; 2 Tbsp. olive oil (plus more for drizzling)

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Beet Hummus

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Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 168 kcal

Ingredients

2 medium-sized beets roasted, peeled, and cubed
1 can 15 oz chickpeas, drained and rinsed
2 cloves garlic minced
2 Tbsp. tahini sesame seed paste
2 Tbsp. lemon juice
Salt to taste
2 Tbsp. olive oil plus more for drizzling

Instructions

If you’re starting with raw beets, preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them on a baking sheet in the oven for about 45 minutes, or until tender. Once done, let them cool, then peel and cube.
In a food processor, combine the roasted beet cubes, chickpeas, minced garlic, tahini, lemon juice, and salt. Blend until smooth.
With the food processor running, gradually add the 2 Tbsp. of olive oil and blend until the hummus reaches your desired consistency.
Taste and adjust the seasoning, adding more salt or lemon juice if needed.
To serve, transfer the hummus to a serving bowl. Create a swirl on the top with a spoon and drizzle with a bit more olive oil. Sprinkle sesame seeds and chopped parsley over the top for garnish, if desired. Adding a few additional beet cubes can enhance the visual appeal and add a burst of color.
Enjoy your beet hummus with gluten-free crackers, vegetable sticks, or as a vibrant spread on sandwiches.

Tip:

For a silkier hummus, peel the chickpeas by gently squeezing them to remove the skins. Experiment with adding other spices such as cumin or smoked paprika.