Ingredients
Scale
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained (these form the creamy, protein-packed base of our hummus)
- 1 cup cooked beets (about 2 medium beets), peeled and roughly chopped (pre-cooked beets save time; they provide the gorgeous color and earthy sweetness)
- 1/2 cup high-quality tahini (sesame seed paste; crucial for authentic hummus flavor and creaminess – look for a smooth, runny consistency)
- 1/4 cup freshly squeezed lemon juice (about 1–2 lemons; adds brightness and tang to balance the richness)
- 2 cloves garlic, minced (adjust to your taste; provides a pungent, savory kick)
- 2 tablespoons extra virgin olive oil, plus more for drizzling (enhances richness and helps create a smooth texture)
- 1/2 teaspoon ground cumin (adds a warm, earthy spice note)
- 1/4 teaspoon salt, or to taste (enhances all the flavors)
- 2–4 tablespoons ice-cold water (the secret to ultra-creamy hummus; add gradually until desired consistency is reached)
- For Serving: Assorted veggie sticks (e.g., carrots, cucumbers, bell peppers, celery, radishes), pita bread, crackers
Instructions
- Prepare the Beets (if not using pre-cooked): If you’re starting with raw beets, you’ll need to cook them first. You can roast them by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes, or until tender. Alternatively, you can boil or steam them until a knife inserts easily. Once cooked, allow them to cool slightly, then peel (the skins should slip off easily) and roughly chop them. For this recipe, we’re assuming you’re using already cooked beets to save time.
- Combine Ingredients in Food Processor: In the bowl of a food processor, combine the rinsed and drained chickpeas, chopped cooked beets, tahini, freshly squeezed lemon juice, minced garlic, 2 tablespoons of extra virgin olive oil, ground cumin, and salt.
- Blend Until Roughly Combined: Pulse the ingredients a few times to break them down and roughly combine them. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
- Achieve Smoothness: With the food processor running, slowly drizzle in the ice-cold water, one tablespoon at a time. Continue to process for a good 3-5 minutes, or until the hummus is exceptionally smooth and creamy. Stop occasionally to scrape down the sides of the bowl. The longer you process, the smoother and fluffier your hummus will become. The beets will impart a stunning, vibrant pink or magenta color to the mixture.
- Taste and Adjust: Once the hummus is smooth, taste it. This is your chance to perfect the flavor. Does it need more salt? A little more lemon juice for tanginess? Perhaps a pinch more cumin for warmth? Adjust the seasonings according to your preference and blend again briefly to incorporate any additions.
- Chill (Optional but Recommended): For the best flavor and texture, transfer the beet hummus to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the hummus to firm up slightly.
- Serve: When ready to serve, spoon the creamy beet hummus into a serving bowl. Create a swirl on top with the back of a spoon and drizzle generously with extra virgin olive oil. You can also garnish with a sprinkle of sesame seeds, fresh parsley, or a pinch of smoked paprika for extra visual appeal. Serve with your favorite fresh veggie sticks, pita bread, or crackers.
Nutrition
- Serving Size: one normal portion
- Calories: 220