Easy Beet Hummus
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
1
-
Calories
1813 kcal
-
Cuisine
Mediterranean
Easy Beet Hummus
Report
Packed with sweet, savory, and earthy flavors, this vibrant beet hummus recipe is a quick, healthy, and delicious dip ready in just minutes!
Share:
Ingredients
- 1 small raw beet (about ½ cup)
- 2 (15-ounce) cans of chickpeas drained and rinsed, save ½ cup of the chickpea water
- ½ cup of unroasted tahini
- 2 lemons
- 1-3 garlic cloves chopped
- ½ teaspoon of ground cumin plus more for garnish
- ¼ teaspoon ground coriander
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of olive oil plus more for garnish
- ½ cup of crushed ice
Instructions
- Thoroughly wash the beet, trim and discard ¼ inch from the top, peel, and chop it. Place the chunks in a food processor.
- Add the chickpeas, tahini, juice of 1 lemon, 1 garlic clove, cumin, coriander, salt, and pepper. Blend for 1 minute. Taste and add more garlic, lemon juice, or any other seasoning to taste. Be careful with the garlic, it can be overpowering and make it spicy. Start with one and work your way up.
- Add a splash of chickpea water and blend for 3 minutes. While the food processor is running, slowly add in the olive oil. Turn off the food processor, remove the lid, and use a spatula to push down any large pieces of the ingredients stuck to the walls. Taste and adjust any seasoning levels or consistency. Add more chickpea water to make it runnier and lighter.
- Process for 3 to 5 minutes, add the ice, and run again until smooth and creamy.
- Serve or transfer the hummus to an airtight container.
- Optionally garnish with olive oil and a sprinkle of cumin.
Equipments used:
Notes
- To avoid stains: Wear gloves and rinse the chopping board/tools immediately.
- Use high-quality tahini: It’s key to the rich, creamy, nutty flavor of traditional hummus, but some versions can be overly bitter. I recommend Soom tahini.
- For the smoothest hummus: Simmer the chickpeas with ½ tsp baking soda until mushy before blending them. Also, use cooked/roasted beetroot.
- The color may vary: Depending on whether you use raw vs. cooked and whether they’re pre-packaged (which tends to be less vibrant/flavorful).
Nutrition Information
Show Details
Calories
1813kcal
(91%)
Carbohydrates
170g
(57%)
Protein
67g
(134%)
Fat
109g
(168%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
39g
Monounsaturated Fat
49g
Sodium
4798mg
(200%)
Potassium
2368mg
(68%)
Fiber
52g
(208%)
Sugar
11g
(22%)
Vitamin A
299IU
(6%)
Vitamin C
125mg
(139%)
Calcium
559mg
(56%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1813 kcal
% Daily Value*
| Calories | 1813kcal | 91% |
| Carbohydrates | 170g | 57% |
| Protein | 67g | 134% |
| Fat | 109g | 168% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 39g | 229% |
| Monounsaturated Fat | 49g | 245% |
| Sodium | 4798mg | 200% |
| Potassium | 2368mg | 50% |
| Fiber | 52g | 208% |
| Sugar | 11g | 22% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 125mg | 139% |
| Calcium | 559mg | 56% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
