Description
This vibrant Beet Hummus offers a colorful twist on traditional hummus by incorporating earthy beets for a naturally sweet and rich flavor. Creamy and smooth, it’s perfect as a dip, spread, or appetizer, garnished with fresh herbs and feta for added texture and taste.
Ingredients
Beets
- 1 medium beet
Hummus Base
- 1 (15 oz) can chickpeas, drained
- 1 clove garlic, peeled and crushed
- ¼ cup tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon cumin
- ½ teaspoon coriander
Garnish
- Chopped beets
- Feta cheese
- Minced parsley or dill
Instructions
- Boil the Beets: Wash the beet thoroughly and cut it into quarters. Place the beet pieces in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 30-45 minutes until the beets are fork-tender.
- Roast the Beets: Preheat your oven to 400°F (200°C). Remove and discard the beet greens. Place the whole beet in an oven-safe dish with ½ cup of water, cover tightly with foil, and roast for 45 minutes until fork-tender. Let the beet cool enough to handle, peel off the skin, and cut into cubes. Reserve some finely chopped beet pieces for garnish.
- Blend the Hummus: In a food processor, combine the cooked beets, drained chickpeas, crushed garlic, tahini, lemon juice, olive oil, cumin, coriander, and salt. Blend until smooth and creamy. If the mixture is too thick, add a few splashes of cold water to loosen. Taste and adjust seasoning with additional salt or lemon juice as needed.
- Serve and Garnish: Transfer the beet hummus to a serving bowl and garnish with the reserved chopped beets, crumbled feta cheese, and minced parsley or dill for a fresh, inviting presentation.
Notes
- Beet greens can be saved and cooked separately as they are edible and nutritious.
- Wearing food-safe gloves while peeling beets prevents staining your hands.
- Use canned chickpeas for convenience or cook dried chickpeas if preferred.
- If you prefer a smokier flavor, roasting the beets is recommended over boiling.
- This hummus can be stored covered in the refrigerator for up to 4 days.
