Print

Beet Hummus

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Beet Hummus is a vibrant twist on the classic hummus, blending earthy beets with creamy chickpeas and tahini. This colorful dip is packed with flavor, perfect for dipping veggies, pita, or crackers.

Ingredients

1 medium-large beet, trimmed (or 1 medium-large store-bought cooked beet)

1 – 15 ounce can of chickpeas, liquid reserved. Rinse and drain the chickpeas

⅓ cup tahini

¼ cup freshly squeezed lemon juice

¼ cup water or ¼ cup aquafaba (chickpea water)

½ teaspoon salt

Optional Garnishes:

Dukkah

Roasted hazelnuts

Black sesame seeds

Instructions

  1. If using a raw beet, trim and roast or steam it until tender. To roast, wrap in foil and bake at 400°F (200°C) for 45-60 minutes until tender. Peel and chop it once cooked. If using a cooked beet, simply peel and chop.
  2. In a food processor or blender, combine the cooked beet, chickpeas, tahini, lemon juice, and salt.
  3. Add water or aquafaba and blend until smooth. Add more liquid if necessary to reach the desired consistency.
  4. Taste and adjust seasoning with more salt or lemon juice if needed.
  5. Transfer to a serving bowl and garnish with dukkah, roasted hazelnuts, or black sesame seeds.
  6. Serve with pita, veggies, or crackers. Enjoy!

Notes

You can substitute tahini with olive oil or yogurt if you prefer a different base.

For a spicier hummus, add cayenne pepper, chili flakes, or a fresh chili pepper.

For a nut-free version, substitute tahini with sunflower seed or pumpkin seed butter.

Beet hummus can be made ahead of time and stored for up to 5 days in the refrigerator.

Nutrition

Find it online: https://familydinnercooking.com/beet-hummus/