There are some great reasons to take a few extra steps to make beet hummus versus regular hummus. The beet adds a subtle sweetness to the hummus, and there is the vibrant reddish pink color. And beets are high in fiber and antioxidants and low in calories, so that's win.
I usually wrap my beets in foil and roast them for at least an hour, however this time I added the beets to a shallow pan and added about ½ cup of water and covered it with foil and roasted them for 45 minutes. If you have an Instant Pot with a steamer basket, add 1 cup of water and steam the beet at high pressure for 15 minutes and then natural release for 10 minutes.
If you're avoiding chickpeas, you can make hummus using cashews, sunflower seeds, white beans, or red lentils. Just replace the chickpeas with the same amount of cashews, lentils, or other bean or seed. Hummus made with cashews, sunflower seeds, and red lentils are lower carb than chickpeas, and all go great with grain-free pita, crackers, bagels, and fresh or roasted veggies.
I keep my beet hummus pretty basic, but feel free to add cumin, pepper, and other spices. My favorite topping is everything bagel seasoning. Enjoy!
Beet Hummus
Equipment
- Food processor
Ingredients
- 1 medium beet trimmed
- 15 ounces chickpeas pre-soaked or canned
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 garlic clove peeled and roughly chopped
- 2 tablespoons tahini the runny kind
- 2 tablespoons cold water or more as needed
- 2 tablespoons olive oil
Instructions
Roasted Beet
- Preheat your oven to 400℉.
- Place the beet in a shallow pan with about ¼ to ½ cup of water. Cover the pan with foil.
- Bake for 30 to 45 minutes or until it's tender.
- Cool for a few minutes and then peel the skin off and roughly chop it into chunks.
Chickpeas
- Boil the chickpeas in water with ¼ teaspoon baking soda for 5 to 10 minutes. This step is optional but it makes for a slightly lighter and smoother hummus.
Hummus
- Add the beet to your food processor and process into small bits.
- Add the lemon juice, zest, salt, garlic, and tahini to the beets and process until smooth. As the cold water as needed to process and smooth out the hummus.
- Drizzle the olive oil in the food processor as it's mixing the hummus.
- Adjust the seasoning with salt, pepper, a pinch of cumin, and any other seasonings you'd like to add.
- Serve with cut veggies and crackers. I like sprinkling everything bagel seasoning over mine.
- Store in the refrigerator for a week or so.
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