Beet Hummus, How to Supercharge Hummus with Health Benefits

Supercharge your regular hummus with all the health benefits of bright pink roasted beets! Not only is it a colorful addition to a crudités platter, but Beet Hummus is full of vitamins, minerals, and phytonutrients! Shall we?

How to Use Beet Hummus

• serve as a dip, obviously!
• spread onto a platter for a Loaded Hummus Party Platter
• dollop onto a grain bowl
• slather toast and garnish with avocado and pickled onions
• in a sandwich or wrap

To Make it a Loaded Hummus Platter:

• Spread hummus directly onto a serving platter
• Chop any or all of the following toppings and sprinkle over the hummus:
  • tomatoes, fresh or sun-dried
  • peppers, roasted or raw
  • cucumber
  • fresh dill, mint and parsley
  • artichoke hearts
  • olives
  • radishes
  • red onion
  • roasted beets
  • feta
  • almonds, pistachios or walnuts
• Drizzle with a little extra olive and oil and lemon juice
• Serve with fresh pita bread, pita chips, or vegetable crudités

Print Recipe

5 from 1 vote

Beet Hummus Recipe

Charge up your usual hummus with a burst of bright pink color AND the antioxidant benefits that come from beet-specific phytonutrients

Course: Appetizer, Snacks

Cuisine: Mediterranean

Keyword: hummus, mediterranean, mezze

Servings: 2 cups

Ingredients

• 1 medium sized beet
• 2 15-ounce cans chickpeas reserve a few whole chickpeas reserved to use as garnish
• 1 clove garlic peeled, crushed, and inner green stem removed
• ¼ cup tahini paste
• ¼ cup lemon juice
• 1 teaspoon kosher salt + more to taste
• ice cold water in a small bowl or glass as needed by the tablespoon, for texture
• optional garnish for serving as dip: extra virgin olive oil extra whole chickpeas, chopped fresh soft herbs e.g. parsley, mint, dill
• serve with: mezze vegetable crudites, grilled flatbread, just itself

Instructions

• Drain chickpeas and rinse. Remove the thin, diaphanous skins from the chickpeas either by gently squeezing each chickpea and popping it out of the skin, or by placing a clean kitchen towel or paper towel on a flat surface, laying the chickpeas in a single layer, and rubbing them gently with a second kitchen towel or paper towel. The first method is slow, repetitive, and for two cans of chickpeas, takes about 25 minutes. I consider it meditation.
• In the bowl of a food processor, pulse the crushed garlic until chopped. Pour peeled, canned chickpeas into the food processor and pulse until the chickpeas are puréed. The mixture will be thick and may require stopping the machine several times and scraping down the sides of the bowl.
• Add the tahini, half the lemon juice, and salt, and pulse until the mixture moves smoothly in the bowl. Add cold water by the tablespoon to the food processor as it is running until the hummus is smooth and the consistency you prefer. For two cans of chickpeas, I usually end up using 3 tablespoons of cold water, resulting in hummus with the consistency of thick frosting.
• Taste, add more lemon juice and/or salt if needed.
• Scrape the hummus into a serving bowl, drizzle with a few tablespoons of olive oil and garnish with chopped fresh herbs.
• Hummus can be kept in an airtight container in the refrigerator for three days.

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