Beet Hummus
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta.
Servings: 6
Ingredients
- 1 large red beet, scrubbed and dried (or use 1 can of beets)
- Kosher salt
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 3 tablespoons tahini paste
- 1 small garlic clove, chopped
- 1/2 lemon, juiced, plus more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sumac (optional)
- 2 ice cubes, plus more if needed
- Extra virgin olive oil, for drizzling
- Crumbled feta cheese, for garnish (optional)
- Chopped parsley, for garnish (optional)
Serving Suggestions
- Pita chips
- Pita bread
- Raw veggies (carrot sticks, endive spears, bell pepper wedges, sliced cucumbers)
Instructions
- Roast the beet. Preheat your oven to 400°F. Coat the beet with a drizzle of olive oil, wrap in aluminum foil, and place on a sheet tray. When the oven is hot, roast until knife-tender, about 45 minutes depending on the size of your beet. Set aside to cool.
- When the beet is cool, peel and chop. Add to the large bowl of a food processor fitted with blade, along with the chickpeas, tahini, garlic, and lemon juice. Season with the cumin, coriander, sumac (if using), and a pinch of salt.
- Combine. Pulse to combine the ingredients, then turn to low speed. While the food processor is running, add 2 ice cubes–this helps whip the beet hummus to a nice creamy consistency.
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture. Add more lemon juice or salt to taste.
- Transfer beet hummus to a bowl. Drizzle extra with virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, tahini paste, cumin, and spices used in this recipe.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- What about canned beets? Roasting a beet from scratch will give you the richest flavor and most vibrant color, but feel free to substitute with a can of beets to save time.
Nutrition
Calories: 171kcal | Carbohydrates: 23.5g | Protein: 8g | Fat: 5.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 2g | Sodium: 18.9mg | Potassium: 304.6mg | Fiber: 6.5g | Sugar: 4.6g | Vitamin A: 32.8IU | Vitamin C: 6.9mg | Calcium: 53.5mg | Iron: 2.7mg
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