Description
This vibrant and creamy Pink Beet Hummus is as delicious as it is beautiful. The earthy sweetness of roasted beets pairs perfectly with the tangy lemon and rich tahini for a healthy, eye-catching dip. Perfect for spreading on toast, dipping veggies, or serving as a party appetizer.
Ingredients
Scale
- 1 medium beet, roasted and peeled
- 1 (15 oz) can of chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt, to taste
- 2–3 tablespoons water (as needed for desired consistency)
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and roast it for 45–60 minutes, or until fork-tender. Let it cool, then peel and cut into chunks.
- In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and a pinch of salt.
- Blend until smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, until the hummus reaches your desired consistency.
- Taste and adjust seasoning, adding more salt, lemon juice, or olive oil if desired.
- Transfer to a serving dish and garnish with a drizzle of olive oil, a sprinkle of cumin, or fresh herbs.
- Serve with pita chips, fresh veggies, or as a spread on sandwiches.
Notes
- You can roast the beet ahead of time and store it in the fridge for up to 3 days.
- For a spicier kick, add a pinch of cayenne pepper or a roasted jalapeño.
- This hummus can be stored in an airtight container in the fridge for up to 5 days.