I have been wanting to make beet hummus for a long time- why it took me so long to get around to making it I don’t know, but now that I’ve made it, I don’t think I can ever go back to plain hummus. Roasted beets infuse the hummus with their sweet, earthy character and of course their deep magenta color. The flavor is awesome, but my favorite part has got to be that color- when food is beautiful, it just tastes better.
Making hummus at home could not be easier. Whether you decide to use canned chickpeas or prepare them yourself at home, you are going to want to pinch off the skin that surrounds each prepared chickpea before you blend them into the hummus. It adds some time to the whole process, but by doing it, you will get perfectly smooth hummus- it is worth it, I promise.
A food processor makes quick work of the task. The beets get processed first until finely chopped. Then in goes the de-skinned chickpeas, garlic, salt, cumin, tahini, and lemon juice- this mixture gets processed until well combined. Last you add in the olive oil and process the hummus until perfectly smooth. Just like that and you have gorgeous homemade hummus.
Delicious any time of year and any time of day, this beet hummus makes a great snack or appetizer to dip seasonal veggies in or you can spread it on toast and then top it off with sliced avocado and cilantro like we did. However you choose to eat it, you will be glad it is a part of your life. Not only is it beautiful and delicious, it is real food, made with simple and healthy ingredients.
- 3 small or 2 medium roasted beets
- (1) 15oz can chickpeas, with skins removed
- 2 cloves of garlic, chopped
- juice of 1/2 lemon
- 1 tsp ground cumin
- 1/2 tsp fine grain salt
- 1 tbsp tahini
- 1/4 cup olive oil
- cilantro or parsley for garnish
- olive oil for garnish
- Pre-heat oven to 425f
- Remove greens from fresh beets and rinse each beet with water
- Wrap prepared beets in an aluminum foil pocket
- Roast for 45 min - 1 hour depending on size of beets
- Remove from oven and let cool - peel beets once they are cool
- Prepare the chickpeas by pinching each one to remove the outer skin (this step ensures perfectly smooth hummus)
- Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed
- Once beets are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed
- Last, add the olive oil to the food processor and blend until hummus is perfectly smooth
- Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with fresh cilantro or parsley