Beet Hummus
By Suzy Karadsheh
Category
Appetizer & Mezze
Cuisine
Mediterranean
Servings
6
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 Minutes
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.
Ingredients
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1 large red beet, scrubbed and dried (or use 1 can of beets)
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Kosher salt
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1 (15.5 ounce) can chickpeas, drained and rinsed
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3 tablespoons tahini paste
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1 small garlic clove, chopped
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1/2 lemon, juiced, plus more to taste
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon sumac (optional)
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2 ice cubes, plus more if needed
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Extra virgin olive oil, for drizzling
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Crumbled feta cheese, for garnish (optional)
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Chopped parsley, for garnish (optional)
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Pita Bread
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Raw veggies (carrot sticks, endive spears, bell pepper wedges, sliced cucumbers)
To Serve
Pita Chips
Directions
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.
Recipe Note
- 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 171, Fat 5.9 grams, Monounsaturated Fat 2000 milligrams, Fiber 6.5 grams, Vitamin C 6.9 milligrams, Carbs 23.5 grams, Saturated Fat 0.8 grams, Sodium 18.9 milligrams, Sugar 4.6 grams, Calcium 53.5 milligrams, Protein 8 grams, Polyunsaturated Fat 2600 milligrams, Potassium 304.6 milligrams, Vitamin A 0.8 milligrams, Iron 2.7 milligrams