Description
A vibrant and creamy Beet Hummus that combines the earthiness of cooked beets with the classic flavors of traditional hummus. This nutritious dip is blended with fresh herbs, tahini, garlic, and olive oil to create a smooth, colorful spread perfect for vegetables, toasted pita, sandwiches, burgers, and wraps.
Ingredients
Vegetables & Herbs
- 1 medium-sized cooked beet (cut into quarters)
- 2 tbsp fresh herbs of choice (chopped, such as dill, flat leaf parsley, mint, or shiso, plus more for garnish)
- 2 cloves garlic
Legumes & Seeds
- 15 oz cooked chickpeas (approximately 1½ cups, drained and rinsed)
- ½ cup tahini
Others
- 2 tbsp olive oil
- Kosher or sea salt, to taste
Instructions
- Prepare Ingredients: Cut the cooked beet into quarters, drain and rinse the chickpeas thoroughly, and chop the fresh herbs if not pre-chopped.
- Combine in Food Processor: Place the beet pieces, chickpeas, fresh herbs, tahini, garlic cloves, olive oil, and a pinch of kosher or sea salt into the bowl of a food processor.
- Blend Until Smooth: Pulse the ingredients until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Adjust Seasoning: Taste the hummus and add more salt if needed. You may also add a drizzle of olive oil for extra richness if desired.
- Serve: Transfer the beet hummus to a serving bowl. Garnish with additional fresh herbs if desired. Serve chilled or at room temperature with fresh vegetables, toasted pita bread, or use as a flavorful spread for sandwiches, burgers, and wraps.
Notes
- You can substitute the cooked beet with roasted beet if you prefer a deeper flavor.
- Fresh herbs can be adjusted according to preference or availability.
- If the hummus is too thick, add a small amount of water or lemon juice to reach your desired consistency.
- Store leftover beet hummus in an airtight container in the refrigerator for up to 4 days.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika during blending.
