Servings
Font
Back
Easy Beet Hummus
5 from 6 votes

Easy Beet Hummus

Packed with sweet, savory, and earthy flavors, this vibrant beet hummus recipe is a quick, healthy, and delicious dip ready in just minutes!

Prep Time
15 mins
Total Time
15 mins
Servings: 1
Calories: 1813 kcal
Course: Side Dish, Appetizer
Cuisine: Mediterranean

Ingredients

  • 1 small beet about ½ cup, raw
  • 2 chickpeas drained and rinsed, save ½ cup of the chickpea water, 15-ounce) canned
  • ½ cup tahini unroasted
  • 2 lemon plural
  • 1-3 garlic chopped, cloves
  • ½ teaspoon ground cumin plus more for garnish
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil plus more for garnish
  • ½ cup ice crushed

Instructions

    Cup of Yum
  1. Thoroughly wash the beet, trim and discard ¼ inch from the top, peel, and chop it. Place the chunks in a food processor.
  2. 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.
  3. 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.
  4. Process for 3 to 5 minutes, add the ice, and run again until smooth and creamy.
  5. Serve or transfer the hummus to an airtight container.
  6. Optionally garnish with olive oil and a sprinkle of cumin.

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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 1813

% 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.