Description
This vibrant Beet Hummus combines earthy roasted beets with creamy chickpeas, tahini, and lemon for a naturally sweet and tangy dip. It’s perfect for snacking, spreading on toast, or adding a pop of color to your appetizer table.
Ingredients
1 medium beet, roasted or boiled, peeled, and chopped
1 can (15 oz / 425 g) chickpeas, drained and rinsed
2–3 tbsp tahini
2 tbsp fresh lemon juice
1 clove garlic, minced
2 tbsp olive oil, plus more for serving
1/2 tsp ground cumin (optional)
1/2 tsp salt, or to taste
2–3 tbsp cold water (to adjust consistency)
Toppings (optional): drizzle of olive oil, sesame seeds, chopped parsley, or crumbled feta
Instructions
1. To roast: Wrap the beet in foil and bake at 400°F (200°C) for 40–50 minutes, until tender.
2. To boil: Peel and cut the beet into chunks, then boil for 20–25 minutes until soft. Drain and cool.
3. Add the beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor.
4. Blend until creamy, adding 1 tablespoon of cold water at a time to reach your desired texture. Scrape down sides as needed.
5. Add more lemon juice, salt, or olive oil to taste.
6. Spoon into a bowl, drizzle with olive oil, and garnish with toppings.
Notes
🌱 Tips:
– For a deeper flavor, roast the beet instead of boiling it.
– Use pre-cooked beets to save time.
– Store in an airtight container in the fridge for up to 4 days.
– Serve with pita chips, veggie sticks, or as a spread for sandwiches and wraps.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Appetizer, Dip, Snack
- Method: Blended
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Beet Hummus, Healthy Dip, Chickpea Beet Spread, Vegan Appetizer, Gluten-Free Snack