Beetroot Hummus

Beetroot hummus stands out with its beautiful pink color and earthy flavor, that comes from the cooked beets incorporated into the traditional hummus blend.

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine Mediterranean, Middle Eastern

Servings

Calories 171 kcal

Equipment

1 food processor or blender

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1 small raw beet
¼ cup tahini
1 garlic clove
¼ cup lemon juice one lemon
2 tablespoon extra virgin olive oil
¼ teaspoon cumin
¼ teaspoon salt, or more to taste

Instructions

Add the beet to the pot and fill it up with water enough to cover the beet. Bring it to a boil, cover and cook over low-medium heat for about 30-40 minutes or until tender. Let it cool down, peel and cut it into chunks. I usually cook it the day prior.
In a food processor or a blender, add 1 can chickpeas, chopped up beets, ¼ cup tahini, 1 garlic clove, ¼ cup lemon juice, 2 tablespoon extra virgin olive oil, ¼ teaspoon cumin, and ¼ teaspoon salt.
Process for 30 seconds, scraping the sides and the bottom of the food processor if needed. Process for another 60 seconds or until creamy and smooth. If it is too thick, add a tablespoon of cold water.
Transfer beet hummus in to a serving bowl. You can drizzle it with some olive oil or garnish it with fresh herbs on top. Enjoy with pita chips, bread or veggies.

Notes

If using dry chickpeas, soak them overnight in water. Then, boil them for about 2.5-2 hours or until tender.
To make hummus even creamier, you can peel the chick peas.
If the canned chickpeas are not very tender (it may depend on a brand), simmer them for about 10 minutes before blending.

Nutrition

Calories: 171kcalCarbohydrates: 14.2gProtein: 5.6gFat: 11.4gSodium: 316mgFiber: 4.7gSugar: 1.4g

Keyword beetroot hummus recipe, pink hummus