Description
This vibrant beet hummus is creamy, earthy, and packed with wholesome ingredients. It makes a colorful and healthy dip perfect for snacks, spreads, or entertaining.
Ingredients
- 1 large beet (about 200 g)
- 1.5 cups cooked chickpeas
- 1/4 cup lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 garlic clove (peeled)
- 1 tsp sea salt flakes
- 1 tsp ground cumin
- 1/2 cup ice cubes (or 1/3 cup ice water)
Instructions
- Trim the beet stems to about 1 inch from the top and rinse well. Add the beet to a pot of boiling water, reduce to a simmer, cover, and cook for 30 to 40 minutes or until fork tender.
- Drain the beet and transfer it to a bowl of ice water to cool quickly and stop the cooking process. Once cooled, peel the skin off using your fingers.
- Add the cooked beet, chickpeas, lemon juice, tahini, olive oil, garlic clove, sea salt, cumin, and ice cubes to a high-speed blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Pause occasionally to prevent overheating the blender.
- Transfer the hummus to the refrigerator to chill and firm up before serving.
- Serve with your favorite toppings such as pistachios, lemon zest, olive oil, or fresh herbs.
Notes
- Roasted beets can be used instead of boiled beets for a deeper flavor.
- If the hummus is too thick, add a little more ice water until the desired consistency is reached.
- Store in an airtight container in the refrigerator for up to 5 days.
- Serve with pita bread, crackers, fresh vegetables, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
