Beet Hummus
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This vibrant beet hummus is not only visually stunning but also creamy and flavorful, perfect as an appetizer with toast or pita bread.
Ingredients
Units
Scale
- 2 medium beets
- 1/2 onion, chopped
- 7 oz (200 g) chickpeas, cooked
- 1 tbsp (15 ml) tahini
- 2 tbsp (30 ml) olive oil
- Juice of 1 lemon
- Salt, to taste
- Water, as needed
Instructions
- Clean the beets thoroughly under running water to remove any dirt. Place them in a saucepan, cover with water, and bring to a simmer. Cook for about 20 minutes or until the beets are tender when pierced with a fork. Drain and let them cool.
- While the beets are cooling, heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and lightly golden.
- Once the beets are cool enough to handle, peel them and cut into chunks.
- In a food processor, combine the cooked beets, sautéed onion, chickpeas, tahini, remaining olive oil, lemon juice, and a pinch of salt. Blend until smooth, adding a little water if necessary to achieve your desired consistency.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Transfer the hummus to a serving bowl and drizzle with a little olive oil before serving.
Notes
- Store any leftover hummus in an airtight container in the refrigerator for up to 3 days.
- You can substitute canned beets to save time, but fresh beets provide a richer flavor.
- Adjust the lemon juice and salt to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 4
- Sodium: 250
- Fat: 7
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Beet Hummus Dip
- Crispy Baked Beet Chips
- How to Make Perfectly Smooth Hummus
- How to Make Hummus Without Tahini
Frequently Asked Questions
Can I use canned beets instead of cooking fresh ones?
Yes — the notes say canned beets can be substituted to save time, but fresh beets provide a richer flavor. If using fresh, simmer 2 medium beets in water for about 20 minutes until tender, then peel and cool before blending.
Why does this hummus sauté the onion rather than using it raw?
The recipe softens the chopped onion in 1 tbsp of olive oil for 5–7 minutes until lightly golden before it goes into the food processor. Sautéing mellows the onion’s sharpness so it blends seamlessly into the hummus without overpowering the beet and tahini.
