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.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
- Pita chips
- Pita bread
- Raw veggies ((carrot sticks, endive spears, bell pepper wedges, sliced cucumbers))
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.