Beet hummus is creamy, slightly sweet and nutritious. Made with chickpeas, tahini and roasted beets, which give this recipe it’s beautiful colour. Beet hummus makes the perfect dip or spread in a sandwich or wrap.
Beet hummus is simple to make and can be eaten as a snack or enjoyed as an appetizer with friends. It’s made with fresh ingredients and is very flavourful.
INGREDIENTS
- Beets: Fresh beets with stem removed
- Chickpeas: a must to make hummus!
- Lemon juice
- Olive oil
- Tahini: paste made from ground sesame seeds (you can make homemade tahini or buy it from the grocery store)
- Garlic
- Water
- Salt
How to make Beet Hummus
- Roasting Beets: Preheat oven to 400°F. Loosely wrap each beet in foil and place in oven for 35 minutes or until tender. Remove from oven, let cool and remove skin on beets.
- Chickpeas: While the beets are roasting, remove skins of the chickpeas. It’s an extra step however I find it gives a creamier texture. I like to put the chickpeas on a clean kitchen towel, fold the towel over top of the chickpeas and gently rub your hands over the chickpeas/towel. This will help remove the skins. Discard skins.
- Putting it together: Chop the cooled beets and add to food processor along with remaining hummus ingredients. Pulse until creamy (about 2 minutes depending on food processor).
- Garnish: Sprinkle with chopped parsley and sesame seeds (optional but looks nice if servings to guests!) if using as a dip. Or store in a container and use as a spread (like in this Beet Hummus Wrap recipe!).
- Storage: Place in airtight container in the refrigerator for up to 4 days.
How to serve
Beet hummus tastes great with:
- Pita chips and crackers
- Vegetables (carrots, celery, bell peppers, cauliflower)
- Spread on a sandwich or wrap (see photos below how easy it is to put together!)
VIDEO
MORE DIPS AND SPREADS TO TRY:
- Beet Hummus Wrap using this hummus recipe, quinoa, fresh veggies, goat cheese and walnuts
- Tzatziki Recipe
- Cilantro Lime Dressing
Beet Hummus
- Total Time: 45 minutes
- Yield: About 3 cups 1x
- Diet: Vegan
Description
Beet hummus is creamy, slightly sweet and nutritious. Made with chickpeas, tahini and roasted beets, which give this recipe it’s beautiful colour. Beet hummus makes the perfect dip or spread in a sandwich or wrap.
Ingredients
- 2 medium beet, steam removed
- 540 ml can of chickpeas, drained and rinsed
- 1/4 cup lemon juice (juice from about 1 fresh lemon)
- 4 tbsp olive oil
- 2 tbsp tahini
- 2 garlic cloves
- 3 tbsp water
- 1/2 tsp salt
Garnish with chopped parsley and sesame seeds (optional)
Instructions
- Preheat oven to 400°F. Loosely wrap each beet in foil and place in oven for 35 minutes or until tender. Remove from oven, let cool and remove skin on beets.
- While the beets are roasting, remove skins of the chickpeas. see notes
- Chop cooled beets and add to food processor with the remaining hummus ingredients. Pulse until creamy (about 2 minutes depending on food processor).
- If serving right away, spread in a bowl and garnish with chopped parsley and sesame seeds. If using as a spread, place in airtight container in the refrigerator for up to 4 days.
Notes
- Removing the skins of the chickpeas helps create a creamier hummus and also helps with digestion. I like to put the chickpeas on a clean kitchen towel, fold the towel over top of the chickpeas and gently rub your hands over the chickpeas/towel. This will help remove the skins. Discard skins.
- Prep Time: 10
- Cook Time: 35
- Category: Dip/Spread
- Method: Blend
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