Simple Beet Hummus

This may be controversial, but I’ve decided that beet hummus is far superior to regular hummus. I mean, look at that color!

I have been buying beet hummus from a dip vendor at the farmer’s market, and I decided that I could easily (and more cheaply) make my own. All I needed was a can of chickpeas, a couple of large beets, a lemon, tahini, cumin, and salt. I let Luke (6) help operate the food processor, and now he loves beet hummus too!

In case the bright color didn’t tip you off, beet hummus is incredibly good for you. Beets are high in vitamins A, C, and K, as well as certain B vitamins, folate, potassium, and manganese. They also contain antioxidants, which help protect cells from damage and reduce your cancer risk. Athletes sometimes seek out beets because they contain nitrates that can improve blood flow and lower blood pressure. For all of these reasons and more, beets are a great addition to your diet …

So let’s incorporate beets in the form of beet hummus!

Simple Beet Hummus

 

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Prep time

10 mins

Total time

10 mins

 

Up your snack game with this easy beet hummus! Vegan, oil-free, gluten-free, and kid-approved!

Author: Mary Ross Fowler | Daily Dose of Greens

Recipe type: Dip

Serves: 2 cups

Ingredients

• 1 15-oz can no salt added chickpeas, drained
• 2 large beets, cooked until fork tender, peels removed, roughly chopped (see notes)
• Zest & juice of 1 lemon
• ¼ cup tahini, stirred (see notes)
• ½ teaspoon ground cumin
• ½ teaspoon salt, or to taste

Instructions

1. In a food processor, combine the chickpeas, beets, lemon zest and juice, tahini, cumin, and salt until smooth. Taste and add more lemon or salt, if desired.
2. Transfer hummus to a serving bowl and garnish with parsley and a sprinkle of black sesame seeds for a lovely presentation.
3. Serve with pita chips and crudités. Enjoy!

Notes

You can buy beets already cooked, or you can cook your own. I steamed mine in the oven. Here's how: Clean and cut the tops off of the beets and place them cut-side down in ½ inch of water in a small baking pan. Cover tightly with aluminum foil and bake at 425 degrees F for 35-45 mins, until fork tender (will vary depending on the size of your beets). Allow to cool slightly, then the peels should come off easily when pulled.

My favorite brand of tahini is Pepperwood Organics (you can find it on Amazon), but Soom is also good.

3.3.3077

This beet hummus makes a great party dip, thanks to its gorgeous color! Even people who don’t like beets will like this hummus. The beet flavor is subtle, adding a small amount of sweetness to the chickpeas and lemon. Luke is a big fan!

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Also try my healthy Cookie Dough Dip!