Description
Vibrant and nutritious, this Beet Hummus recipe offers a unique twist on the classic dip with the addition of cooked beets for a beautiful pink hue and earthy flavor. Perfect for snacking or as a colorful appetizer!
Ingredients
Scale
Ingredients:
- 1 medium cooked beet, peeled and chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2–4 tablespoons water (as needed for consistency)
- optional toppings: sesame seeds, olive oil drizzle, chopped herbs
Instructions
- In a food processor, combine the chopped beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, scraping down the sides as needed.
- Add water one tablespoon at a time until desired consistency is reached.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with your choice of sesame seeds, olive oil, or fresh herbs.
- Serve with pita chips, veggies, or use as a spread.
Notes
- For a stronger garlic flavor, add another clove.
- Roasted beets add extra depth, but steamed or boiled beets also work well.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming beet is pre-cooked)
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup
- Calories: 140
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
