The prettiest hummus ever
This Easy Beet Hummus is a bright, zingy twist on the classic chickpea and tahini dip. It is the perfect colorful addition to any crudités or snack board. Regular hummus is delicious but this beet hummus has a vibrant hue and flavor that makes it next level. Like classic hummus the dominant flavors are lemon, garlic, salt and tahini. But this dip has a sweet and earthy flavor that is distinctly beet. It goes well on crackers, sandwiches, or anywhere else where hummus is a welcome addition. This is a great Valentine's Day recipe for the color or any other time you want to brighten up your day.
Are beets good for you?
Many consider beetroots a superfood because of their high concentration of vitamins and minerals. Some sources claim beets are great for heart, brain and liver health. A quick google search will turn up dozens of articles touting beets as being packed with antioxidants and other cancer fighting substances. If that isn't a reason to try this easy hummus I don't know what is!
Ingredients
The ingredients for this vegan recipe are quite basic. I like to use fresh beets but you can also buy a product like Love Beets for convenience and add them instead.
- red beet
- garlic
- chickpeas
- olive oil extra virgin
- lemons
- tahini
- salt
- cumin
- sesame seeds
How to make easy beet hummus
- In a small pot add the beet and enough water to cover and boil for 15-20 minutes until beet is soft. Then run under cool water and peel the beet. The peel comes right off when cooked this way.
- Put the cooked and peeled beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt, and cumin into the blender and blend until smooth and creamy. You may add a bit more oil or even water if you prefer a thinner consistency.
- When serving, drizzle a little more olive oil on top and garnish with sesame seeds or everything but the bagel seasoning for the ultimate in dipping.
- Eat within 5 days for best quality.
Serving Suggestions for Easy Beet Hummus
Hummus is a great recipe to play with. Adding boiled beets is just the beautiful tip of the iceberg. Try adding this hummus to a sandwich or on your morning bagel to really jazz it up. What a great way to sneak some veggies into your kids or yourself. Hummus has never been so beautiful.
Other delicious vegan appetizers
Easy Beet Hummus
Equipment
- small pot
- high speed blender or food processor
Ingredients
- 1 red beet large
- 3 garlic cloves peeled
- 30 oz chickpeas drained and rinsed
- 3 tablespoons olive oil extra virgin
- 2 lemons juiced
- 5 tablespoons tahini
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 tablespoons sesame seeds
Instructions
- In a small pot add the beet and enough water to cover and boil for 15-20 minutes until beet is soft. Then run under cool water and peel the beet. The peel comes right off when cooked this way.
- Put beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt, and cumin into the blender and blend until smooth and creamy. You may add a bit more oil or even water if you prefer a thinner consistency.
- When serving, drizzle a little more olive oil on top and garnish with sesame seeds or everything but the bagel seasoning for the ultimate in dipping.
- Eat within 5 days for best quality
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