Beet Hummus Recipe
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
171 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Beet Hummus Recipe
Description
The Beet Hummus Recipe combines cooked beets with softened chickpeas, tahini, garlic, lemon juice, and salt to create a rich, smooth purée. After simmering chickpeas until tender, the ingredients are blended thoroughly, with ice cubes included to lighten and emulsify the mix for extra creaminess. The result is a naturally sweet and earthy dip presented with a drizzle of olive oil, toasted pine nuts for texture, and fresh parsley to brighten the dish.
This hummus variation offers a visually striking alternative to classic versions, suitable for serving with bread, crackers, or fresh vegetables as a vibrant appetizer or snack. Its smooth texture and balanced flavor profile make it versatile for many uses.
Simmering canned chickpeas before blending softens them for ultra-smooth hummus, while peeling them is optional but enhances silkiness. The ice cubes play a unique role in texture and should not be omitted. Olive oil is reserved for topping to avoid bitterness within the blend. If needed, the consistency can be adjusted with small amounts of cold water or chickpea liquid.
Ingredients
- 15 oz. chickpeas canned
- 8 oz. beets cooked
- 1 teaspoon salt
- 2 cloves garlic
- 3 tablespoons tahini
- 1 lemon juice of
- 2 ice cubes
Toppings
- 2 tablespoons olive oil
- 1 tablespoon pine nuts toasted
- 1 tablespoon parsley chopped
Instructions
- If using canned chickpeas, place them in a saucepan with their liquid and simmer for 20 minutes until very tender. For an ultra-smooth texture, peel the chickpeas if you have the time.
- In a food processor, combine the tahini and garlic. Blend for about a minute until smooth and creamy. This step prevents clumping and ensures a velvety texture.
- Add the cooked chickpeas, beets, lemon juice, and salt to the food processor. Blend for another minute, ensuring everything is well combined.
- Drop in the ice cubes and blend for 2-3 minutes until the mixture becomes creamy and velvety.
- Transfer the beet hummus to a shallow serving bowl and smoothen the top using a spoon. Drizzle with olive oil, sprinkle with toasted pine nuts, and garnish with chopped parsley for a final touch.
Notes
- Simmer canned chickpeas before blending to achieve a creamier texture.
- Peeling chickpeas is optional but improves smoothness if time permits.
- Adding ice cubes during blending helps create a velvety consistency.
- Do not blend olive oil into the hummus; drizzle it atop before serving to avoid bitterness.
- Adjust hummus thickness by gradually adding cold water or reserved chickpea liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 618mg | 26% |
| Potassium | 292mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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