This beet hummus is a twist on the classic Mediterranean dip, with the addition of sweet and earthy beets for added flavor. It is so beautiful and tasty, and the perfect springtime appetizer.
I loooooooooove beets. They always make me think of my grandma Nana’s cold borscht soup, which of course as a kid I hated but now I absolutely adore (I’ll post a recipe for it soon). And hummus with pita chips is one of my go-to snacks. I can’t think of a better way to combine two of my all-time favorite foods than beet hummus. It has all the creaminess of a traditional hummus, with the added earthy sweetness of beets. I buy the pre-packaged roasted beets or roast a batch of them to have on hand for recipes and salads. Here’s a great guide to roasting beets. The beets also make the hummus a GORGEOUS bright pink color. I’ve been on a kick making spring recipes (see: spring triple onion galette and creamy lemony pasta) and this beet hummus fits the bill perfectly.
This beet hummus is essentially just a twist on a classic hummus, with the addition of beets. As long as you have really great hummus to start, you can blend in any ingredient you like for extra flavor (see my kalamata olive hummus for another twist on this classic dip). The best hummus is made by soaking dried chickpeas and then cooking them for a really long time until they’re completely broken down. It’s always best to remove those thin skins from them, made easier when they’re home-cooked. But for speed and ease, canned chickpeas are ALMOST as good. You can certainly try cooking them down yourself for the ultimate creamy hummus. But don’t feel guilty for using the chickpeas from the can.
When it comes down to it, hummus is a pretty simple recipe. So you want to make sure that you’re working with the freshest and highest quality ingredients. Here are my 5 ingredients (besides chickpeas) that will give you the absolute creamiest and tastiest hummus. With these 5 base ingredients, you can go ahead and add whatever other flavors you’d like, as I did with my beet hummus recipe.
FIVE INGREDIENTS FOR THE CREAMIEST, TASTIEST HUMMUS
- Really good quality olive oil, drizzled in while blending and drizzled for serving
- Really cold water, drizzled in while blending
- Really good quality tahini
- Fresh lemon
- Fresh garlic
All you need are chickpeas, these 5 ingredients and roasted beets, and you’re on your way to some of the best hummus you’ll ever taste.
Sweet and Earthy Beet Hummus
Ingredients
- 1 large or 4 small beets, roasted with skin removed
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil, plus more for topping
- 1 15 oz can chickpeas
- 1 clove garlic, peeled and smashed
- juice of 1 lemon
- 2-4 tbsp cold water, as needed
- salt to taste
Instructions
- Quarter you beets. Set aside 1/2 or 1/4 of a beet and dice this to top the hummus with. Add drained chickpeas, beets, garlic, lemon juice, tahini and a generous pinch of salt to the food processor or blender. Process on medium speed while slowly drizzling in the olive oil. Pause to taste and add more salt if needed. Continue processing for at least 5 minutes, drizzling in 1 tablespoon of water at a time, until hummus is smooth.
- Transfer the hummus to a bowl. Use a spoon to make a small well and drizzle with olive oil, top with reserved diced beets and herbs or herb oil.
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