You can’t beat beet hummus, amiright? I recently experimented with a recipe for this hummus and thought I’d share it. It’s supersimple and nutrient dense.
If you don’t like beets, it’s probably not the recipe for you because it tastes quite beety. However, if you like them, it’s delicious! Not to mention beet-iful in its bright pink color.
OK I will stop with beet jokes and share the recipe.
1 can garbanzo beans
Two large or three medium beets
Juice from 1 lemon, plus more as needed
1 T. tahini
Salt, pepper, cumin, cayenne to taste
1/4 cup of water or olive oil if you want a richer taste
It’s important to note there are two ways to make this recipe. If you like a sweeter hummus, roast the beets before making. If you like an earthier taste and have a Vitamix or powerful, pulverizing blender, you can keep them raw. I preferred them raw.
- Optional: roast beets to soften at 375 for ~45 minutes
- Blend beets until creamy. If you opted not to roast the beets, this is going to take a minute. If your blender is not proving able, trying cutting the beets into pieces.
- Once creamy, add lemon juice, Tahini, water (or oil) and garbanzo beans, drained and rinsed
- Add in spices. Taste as you go to add more as needed.
Enjoy with chips, carrots or cucumbers! :)