This beet hummus recipe and the Mediterranean Vegan Bowl with Beet Hummus come from our guest blogger Kelsey Riley from Sprinkle of Charm. She is a wonderful plant based, vegan recipe creator.
Beet Hummus: Color, Nutrition and Sweet Deliciousness
Homemade hummus is creamy, packed with flavor, and is easy to make in your own kitchen! You can use hummus as a dip for your favorite vegetables or pita, a spread on sandwiches, wraps, or toast, and can even mix it into your homemade salad dressings. There are so many ways to creatively add hummus into your diet.
This recipe for beet hummus displays a unique aesthetic that will excite a crowd and add a bit of fun to any snack or meal. With its beautiful color, it can be a treat for kids when added to their plate and turn an ordinary meal extraordinary with every added spoonful! It is comprised of a of light lemony flavor, gets a kick from the garlic, as well as subtle earthy tones from the beet.
Hummus is part of the Mediterranean Diet
Eating a plant-based diet full of fresh, nutrient-rich foods is extremely important to me. Incorporating hummus into my weekly meals and snacks helps me check my boxes of required nutrients and inspires me to add more fresh foods to my diet. The main ingredients in this beet hummus recipe are chickpeas (also referred to as garbanzo beans), tahini (a sesame seed paste frequently used in Mediterranean cooking), fresh lemon, garlic, and the star of the show-a fresh beet!
This recipe embraces the rich flavors of the Mediterranean by incorporating olive oil. Aside from the delicious flavor and adding to the creamy texture, olive oil is rich in antioxidants and monounsaturated fats. To get an extra creamy consistency to your liking, add an extra half teaspoon of olive oil at a time to your finished hummus!
Grab your favorite fresh vegetables, pitas, or hummus pairings, and let’s get cooking!
- 1 1/2 cups chickpeas (15 oz can)
- 1/4 cup tahini
- 1 clove garlic
- 1 small red beet (approximately 2 inches)
- 1 small lemon zest
- 1 small lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp cool water
- 1/2 tsp cumin
- Salt and pepper, to taste
- Start by preparing your chickpeas. If you're in a pinch you can always use canned chickpeas (drain and rinse), but I really find that cooking dried chickpeas makes a huge difference in flavor. I usually make them in my Instant Pot.
- Wash your beet really well, poke a few holes in it with a fork, remove the stem, toss in a little olive oil, and wrap in aluminum foil. Roast in the oven at 375° for 45 minutes, until soft. Remove from the oven to let cool. Once it has cooled, peel off the outer layer and place the beet in your food processor with the 2 Tbsp cool water and process until you've reached a puree.
- Add your remaining hummus ingredients to the food processor and process until creamy. You can add an extra 1/2 Tbsp olive oil at a time if you want an even creamier consistency.
- Transfer to a small serving bowl, garnish with lemon zest, and serve with your favorite fresh veggies!
Delicious! I plan to make this regularly