Beet Hummus
User Reviews
5
-
Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
6 to 8
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Calories
142 kcal
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Course
Side Dish, Appetizer, Condiments
Beet Hummus
Description
Beet Hummus starts with roasting beets to bring out their natural sweetness and tender texture. After peeling and chopping the roasted beets, they are blended with simmered chickpeas, tahini, lemon juice and zest, garlic, and warm spices like cumin and coriander. The baking soda helps soften the chickpeas for a smoother texture. The optional addition of olive oil enriches the flavor and mouthfeel. The result is a smooth, creamy hummus with a striking deep pink color and balanced earthy and citrus flavors.
The roasting method and warm spices give this hummus a distinct depth compared to plain chickpea hummus. Its creamy texture is ideal for spreading on breads or dipping sliced vegetables. Garnishing with za'atar and parsley adds herbal notes and a bit of crunch when served alongside toasted pita chips or crackers.
For best results, beets are peeled while still warm to easily remove skins, and chickpeas can be simmered briefly for a creamier outcome. Using a high-powered blender helps achieve an ultra-smooth consistency. The hummus stores well and the flavor mellows if made a day ahead.
Ingredients
- 1 beet ~5 ounces or 140g) (Note 1, small-medium
- 1 (15-ounce/425g) chickpeas drained and rinsed (Note 2, canned
- 1/4 teaspoon baking soda
- Heaping 1/3 cup (90g) good-quality tahini (Note 3)
- 1 lemon zested and juiced (~ 3 TBSP juice) more as needed, large
- 3 garlic chopped, cloves
- ¼ teaspoon cumin ground
- ¼ teaspoon ground coriander
- 1 kosher salt heaping teaspoon
- black pepper freshly cracked
- ½ tablespoon extra virgin olive oil (optional, for richness)
For serving
- extra virgin olive oil
- 1 tablespoon Za’atar (optional; store-bought or homemade, see Note 4)
- parsley flat-leaf, chopped
- Pita chips see Note 5, homemade toasted, warm pita
- pita
- flatbread
- crackers
- crudites
Instructions
- Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets.
- Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they're easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.
- Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.
- Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender (Note 6). Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.
- Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.
- Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed.
- Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.
Notes
- Roast multiple beets at once to use in other meals during the week, boosting efficiency.
- Wearing gloves while peeling warm beets prevents staining your hands.
- Simmer chickpeas with baking soda before blending to achieve a smoother texture, especially if using canned beans.
- Homemade za’atar made from thyme, sesame seeds, sumac, and sea salt pairs well as a garnish.
- For pita chips, brush pita bread triangles with olive oil and bake then broil briefly until crisp and golden.
- A high-powered blender is recommended for the smoothest texture but use a smaller container to accommodate the thick mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 344mg | 14% |
| Potassium | 213mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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