Smooth and creamy beet hummus with a beautiful red colour, perfect for a summer barbeque to enjoy with friends and family!
This hummus is one of my favourite recipes to make at home. It is so easy to make a great-tasting hummus at home, and it can so easily be customized to what you like. I love dipping some sliced cucumbers, baby carrots, celery or pita bread in the hummus to enjoy as a delicious snack. However, it is also so yummy for breakfast when spread on toast and topped with sliced fresh avocado, as well as inside of veggies filled wrap for lunch! There are endless ways to enjoy this hummus, so play around with it to find your favourite foods to pair it with.
I was inspired to make this recipe by a cafe that I went to that had the most delicious beet hummus. I have to say my recipe is just as delicious, if not BETTER, than the hummus I tasted that day. If you have never made hummus at home before, don’t worry, it is so easy to make. In fact, the longest part of the process is waiting for the beets to cook!
If beets aren’t your thing, this recipe can also be used to make plain hummus. All you need to do is remove the beets and only add two tablespoons of water, and it’s good to go! However you choose to make it, this recipe is great because it is full of nutrients such as potassium, vitamin B6, vitamin C, iron, magnesium, and protein from both the beets, chickpeas and cumin. Combining all these nutrients with your favourite veggies to dip is a great way to get your vitamins in!
Let’s get into the recipe. Here is what you’ll need:
Ingredients:
One can (~500mL or two cups) of chickpeas
One medium-sized beet, roasted
Two tablespoons of tahini
Tablespoon of lemon juice (or to taste)
One clove of garlic crushed (feel free to add more if it is too mild for you)
¼ teaspoon of cumin
Salt and pepper to taste
½ cup of water
Directions:
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
Chop beat into bite-sized pieces and place them on a baking sheet (peeling the beets is optional, I didn’t, and the hummus was still delicious. Just make sure you wash your beets well)
Roast the beets in the oven for 30-40 minutes or until you can easily stab them with a fork. Occasionally flip the beets with a spatula to ensure all sides of each piece of beet are cooked evenly.
Drain and rinse your canned chickpeas and place them in the food processor along with tahini, lemon juice, garlic, cumin, water, and salt and pepper.
Process ingredients together until smooth and creamy.
Once beets are cooled to room temperature, add the chopped beet to the food processor and process again until the beets are well combined.
Scoop into a bowl and enjoy! This hummus can be stored in the fridge in an air-tight container for 5-7 days.
Tip: If you’re having a hard time getting the creamy consistency, you can always add a tablespoon or two of water to help.
Garnish ideas:
Parsley
Cilantro
Pumpkin of sesame seeds (added source of nutrients such as healthy fats, b vitamins, fibre and antioxidants!)
A Drizzle of olive oil
A squeeze of fresh lemon juice