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Easy beet hummus – How to make beet hummus

Easy beet hummus - How to make beet hummus

Caitlin Bensel

Tired of ho-hum hummus? Then it’s time to try this hot pink, flavorful, easy-peasy beetroot hummus! While there’s nothing wrong with it classic hummus, sometimes it’s nice to change things up a bit. Served with plenty of pita bread and crunchy veggies for dipping, this colorful hummus will liven up your spread of party dip and appetizers at your next gathering!

What’s in Beet Hummus?

This beet hummus starts with a base, just like regular hummus: lots of chickpeas, garlic, lemon juice, cumin, and olive oil. But then the fun begins! Cooked beets are mixed into the mix and add a sweet, earthy flavor and that beautiful pink hue.

How do you cook beets?

There are many ways to cook beets, but for this recipe, we’ll stick to simmering them on the stovetop. They cook for about 45 minutes, until tender. After letting them cool a bit, simply rub the beets with paper towels and the skin will slide right off. Cover your plate with a piece of parchment or wax paper to collect all those bright red beet husks for easy cleaning.

Can you use precooked beets in this recipe?

Absolute! Look for plain cooked beets in the refrigerated section of the grocery store. Avoid pickled beets, which have a more sour taste that will upset the balance of this hummus.

Is beet hummus good for you?

Yes, in more ways than one! Hummus is rich in protein and fiber, thanks to the chickpeas. Beets add many good vitamins and minerals to the mix, including potassium and folate. Also… it’s hard not to smile when you eat pink hummus, and everyone knows that smiling more is really good for you!

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Yields:

6 – 8


portions

Preparation time:

0

o’clock

20

minutes

Total time:

1

o’clock

15

minutes

3


medium beets, stems removed and scrubbed

2


14.5-oz. can chickpeas, rinsed and drained

1/2 tsp.

ground black pepper

1/4 c.

extra virgin olive oil, plus more for garnish

Chopped roasted walnuts, for garnish

Chopped fresh parsley, for garnish

Mini bell pepper, to serve

Cucumber slices, to serve with it

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  1. Place the beets in a large saucepan and add enough water to just cover. Bring to a boil over medium heat. Cover and reduce the heat to medium-high. Cook for 35 to 45 minutes. Remove the beets from the water and let them rest until cool enough to handle. Rub the beets with a paper towel to remove their skins. Roughly chop the beets, reserving 2 tablespoons for garnish.
  2. Combine the chickpeas, tahini, chopped beets, garlic, lemon juice, salt, cumin, salt and pepper in the bowl of a food processor. Process until mixture is smooth and well blended, 3 to 4 minutes, adding 1 tablespoon cold water at a time as needed to keep processor moving. At the end, add the olive oil and process for another 10 seconds.
  3. Transfer the mixture to a bowl and stir to make sure it’s well blended. Sprinkle the reserved chopped beets over the hummus. Sprinkle with walnuts and parsley and drizzle with more olive oil. Serve with pita bread, peppers, and cucumbers, if you like.

Hummus is a great appetizer – the flavors meld while it’s hanging in the fridge. Refrigerate in an airtight container for up to 5 days.

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