Description
Beet hummus is the perfect addition to your dip party, grazing table, or sandwich to add bold color and earthy flavor.
Equipment:
- Sheet pan
- Aluminum Foil
- Food Processor
Ingredients
Units
Scale
- 1 beet, tops and ends cut, scrubbed well
- Salt & pepper
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 1 can chickpeas, drained
- 2/3 cup tahini
- 2 lemons, juiced and zested
- 2 cloves garlic, roughly chopped
- 1/4 cup ice water
Instructions
- Roast the beet: Preheat oven to 425ºF. Place the beet on a piece of foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap in foil and place on a baking sheet. Bake for 45-60 minutes until fork tender. Remove from the oven, unwrap the foil, and let it cool to the touch. Then peel the skin off the beet. I like to peel the skin off under running water.
- Make the hummus: Add roasted beet, chickpeas, tahini, lemon juice, garlic, and salt to a food processor and blend until smooth. Slowly drizzle in 1/3 cup olive oil while the food processor is running. Taste for seasoning and add more salt and pepper as needed. While the processor is running, slowly drizzle in up to 1/4 cup of ice water, adding less (or none at all) for a thicker hummus and more for a thinner hummus.
- Add toppings: Feel free to add toppings to your hummus before serving! I sprinkled some za’atar, lemon zest, flaky salt, and pistachios on mine.
Notes
- Canned chickpeas were used in this recipe because they are more convenient and help this hummus come together with less prep and wait times. But you can use dried chickpeas and soak them overnight for a better tasting hummus.
- I like to spend some time removing the skins from my canned chickpeas. This leads to a smoother hummus. There are notes earlier in this blog post about how to do this!
Nutrition
- Serving Size: 1/4 cup
- Calories: 339
- Sugar: 1.1 g
- Sodium: 617.4 mg
- Fat: 28.1 g
- Carbohydrates: 18.1 g
- Protein: 8.6 g
- Cholesterol: 0 mg
