Easy Beet Hummus

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A bowl of vibrant pink beet hummus is artfully garnished with sesame seeds and a drizzle of olive oil. Placed elegantly on a gray surface, it's surrounded by crisp cucumber slices and warm pita bread, inviting you to savor the delightful flavors.

5 from 1 vote

This easy beet hummus is super creamy and a beautiful dip or sandwich spread. Made with a whole roasted beet, lemon juice, chickpeas and tahini. Vibrant, healthy and delicious!

Servings: cups

Prep Time: 10

Cook Time: 40

Equipment

Food Processor

Ingredients

1 large beet, scrubbed and tops removed
2 teaspoons + 2 tablespoons olive oil, plus more for garnish
1 15 ounce can garbanzo beans, drained and rinsed
1/4 cup lemon juice
3 tablespoons tahini, I swear by Soom tahini brand
1 teaspoon salt
2 large ice cubes
Dukkah, for serving, optional

Instructions

Preheat the oven to 400 degrees F. Place the beet on a square piece of foil and drizzle with olive oil. Cover the beet, then roast until tender, about 40 minutes. Remove and let cool, then remove the skin. Chop the beet into chunks and place in the base of a food processor.
Add the chickpeas, lemon juice, tahini, and salt. Puree until smooth.
Add the ice cubes, then turn the food processor on. With the motor running, slowly drizzle in the olive oil and puree the beet hummus until very creamy and smooth.
Spoon into a bowl, drizzle with more olive oil, and garnish with dukkah, if desired.

Nutrition

Serving: 0.25cupCalories: 190kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 897mgPotassium: 287mgFiber: 6gSugar: 2gVitamin A: 31IUVitamin C: 7mgCalcium: 58mgIron: 2mg

Course: Appetizer, dip, Snack

Cuisine: American

Author: Alexandra Caspero