Beet Hummus

Creamy, vibrant Beet Hummus is quick, easy, and made right in your food processor or blender. It's a stunning, flavorful addition to vegan charcuterie boards and seasonal spreads or a tasty snack any day of the week.

Course Appetizer

Cuisine Mediterranean

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (1/4 cup each)

Calories 86kcal

Author Meggan Hill

Ingredients

2 (14- to 16-ounce) cans chickpeas drained
4 ounces roasted beets about 2 to 3 small (see note 1)
2 teaspoons salt
3 cloves garlic
1/3 cup tahini
1/4 cup lemon juice
1/4 cup olive oil

US Customary - Metric

Instructions

In a food processor, combine chickpeas, beets, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
Add tahini, lemon juice, and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated. Taste and adjust seasonings as desired.

Notes

How to Roast Beets:
1. Preheat oven to 400 degrees. Remove green tops and scrub 1/2 pound beets well under cold water. Dry well and lightly oil beets with 1 Tbsp. olive oil, then season to taste with salt and pepper.
2. Place in small baking dish (a loaf pan works well) and cover with parchment paper. Bake until tender when pierced with a skewer, about 45 to 60 minutes.
3. Remove from oven, remove parchment paper, and transfer to a bowl. Cover with plastic wrap and beets to steam for 15 to 20 minutes, to loosen skins. Rub off skins with paper towels. Slice or cut into wedges, cubes, or matchsticks.
Yield: This hummus recipe makes 12 generous 1/4-c. appetizer-sized servings.
Storage: Store leftover hummus covered in the refrigerator for up to 4 days.

Nutrition