When making beet hummus, I’m not sure what is better – the taste of the dish or the color! Not only do beets make this dish a brilliant pink color, they also add lots of nutrients to this dish that help to reduce inflammation in our body. Beet hummus is ONLY 5 simple ingredients and is super creamy and flavorful.
This hummus is a combination of beets, chickpeas, lemon, and garlic. It is zesty, but so flavorful with a garlic punch. It is simple, but will be a fan favorite. It also makes quite a bit so you can easily store it in the fridge for up to a week in a sealed container.
I love to enjoy this hummus with homemade pita chips, cucumbers, carrots, or scooped onto a salad. I topped mine with some lemon zest to give it some more added flavor!
To prep you will need to boil a beet, which takes about 45 minutes. You can also buy already boiled beets at the grocery store. I suggest using these types of beets rather than roasted ones because they are juicer.
To make this dish you will need a high power blender or food processor. If you feel like the hummus is too thick after you blend all of the ingredients together, then you can add in more olive oil or a little bit of water to make it thinner.
6 Ingredient Beet Hummus
Cooking & Baking Supplies
- Food Processor
Ingredients
- 1 beet, boiled
- 1 15oz can chickpeas
- 1/2 lemon, juiced
- 1 garlic clove
- 2 tbsp olive oil
- 1 tbsp tahini
- lemon zest (to top)
Instructions
- Boil 4-6 cups of water in a medium pan and once boiling, add in the raw beet (with skin on) and cook for about 30-45 minutes until soft. Keep the pan on low/medium heat.
- Once the beet is cooked, remove from the pan and let cool. Then use a vegetable peeler to remove the skin.
- Rinse chickpeas under cold water for about 1 minute to remove any residue from the can.
- In a blender or food processor, add in all ingredients and blend until smooth. Add in additional olive oil or a bit of water to thin out hummus to your preferred consistency.
- ENJOY with pita chips, vegetables, or plain!
