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
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
Roast Beets
- Heat oven to 450°F.
- Remove any green tops from beets. Scrub beets, dry off completely, and rub with about 1 teaspoon of avocado oil.
- Wrap beets tightly in foil, place foil pack on a baking sheet, and roast beets until tender, about 40 minutes.
- Remove beets from foil and run under tap water until cool enough to handle. Peel beets by gently rubbing the skins off with your hands—wear gloves if you don't want to stain your hands—or by using two paper towels.
- Chop roasted beets, reserving about 2 tablespoons of chopped beets for garnish.
Make Beet Hummus
- 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 chopped beets, 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. I usually end up using 2 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.
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Nutrition
Serving: 1serving