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 chickpeas, cooked
- 1 tbsp tahini
- 2 tbsp 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 tablespoon 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: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 4
- Sodium: 250
- Fat: 7
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
- Cholesterol: 0