My beet love is still going strong. I still had one fully cooked beet from Melissa’s Produce hanging out in my fridge when I stumbled upon a recipe for Beet Hummus in Prevention Magazine. Weird, maybe, but I’ve had good success with other strange flavors (edamame hummus and buffalo hummus, for starters).

This was definitely the prettiest hummus I’ve ever made. You can’t beat that gorgeous shade of purple! Like all homemade hummus, this couldn’t have been easier…throw a few ingredients into the food processor and puree. The magazine suggested serving this with sweet potato chips, which was a surprisingly perfect combination. We also ate this with veggies, and it’d be good with crackers too.

Beet Hummus

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Author: Natalie McLaury
Total Time: 10 minutes
Yield: 4 servings 1x

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Description

A vibrant and healthy hummus featuring the earthy sweetness of beets, perfect for pairing with sweet potato chips or fresh veggies.

Ingredients

Scale

1 can (15.5 oz) chickpeas, drained and rinsed
2 medium cooked beets, chopped
2 tablespoons fresh lemon juice
1 1/2 tablespoons tahini
1 1/2 tablespoons extra virgin olive oil
1 teaspoon chopped garlic
Salt and pepper, to taste

Instructions

In the bowl of a food processor, combine the chickpeas, beets, lemon juice, tahini, olive oil, and garlic.
Puree the mixture until smooth, scraping down the sides as needed to ensure everything is well combined.
Season with salt and pepper to taste, and blend again briefly to incorporate.
Transfer the hummus to a serving bowl and serve with sweet potato chips, crudites, or crackers.

Notes

This hummus is a beautiful purple color, making it visually appealing for parties. It pairs excellently with sweet potato chips, but can also be served with veggies or crackers. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Mediterranean