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.
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Beet Hummus
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A vibrant and healthy hummus featuring the earthy sweetness of beets, perfect for pairing with sweet potato chips or fresh veggies.
Ingredients
- 1 can (15 1/2 oz / 440 g) chickpeas, drained and rinsed
- 2 medium cooked beets, chopped
- 2 tbsp (30 ml) fresh lemon juice
- 1 1/2 tbsp (22 ml) tahini
- 1 1/2 tbsp (22 ml) extra virgin olive oil
- 1 tsp (5 ml) 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
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3 grams
- Sodium: 240 mg
- Fat: 5 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 0 mg
Find it online: https://honestcooking.com/cooking-the-magazines-beet-hummus/
If You Liked This Recipe, You’ll Love These
- How to Make Hummus Without Tahini
- How to Make Perfectly Smooth Hummus
- Hummus with Pickled Jalapeños
- Lentil Dip and Crudités from Chef Eliana Godinez
Frequently Asked Questions
Do I need to cook the beets myself, or can I use pre-cooked beets?
The author used a fully cooked beet she already had in her fridge. You can use any pre-cooked beets — store-bought vacuum-packed cooked beets work perfectly and skip the roasting step entirely. The recipe calls for 2 medium cooked beets, chopped.
What does the magazine recommend serving with this beet hummus?
Prevention Magazine suggested sweet potato chips, which the author calls a “surprisingly perfect combination.” She also ate it with vegetables and notes it would be good with crackers.
Do you know the calorie count in this recipe? A serving size is typically 2 TBS. It looks wonderful.
I don’t have a calorie count, but you could probably enter it into a generator like this http://recipes.sparkpeople.com/recipe-calculator.asp to find it out!
I made this tonight, an it is delish!! I did add extra lemon juice, and a bit of cayenne! Perfect! Thanks.