Beet Hummus
This vibrant beet hummus combines the earthy sweetness of beetroots with the creamy richness of chickpeas, creating a colorful and flavorful dip perfect for any occasion.
Ingredients
For Beet Hummus:
- 300 g Canned Chickpeas Drained
- 2 Cooked Beetroots
- 3 Garlic Cloves
- 1 teaspoon Salt
- 1 teaspoon Paprika
- Juice of ½ Lemon
- 5 tablespoon Extra Virgin Olive Oil
For Garnish:
- Extra Virgin Olive Oil
- Sesame Seeds
- Pomegranate Seeds
- Chives
Instructions
- Add the chickpeas, cooked beets, garlic, salt, paprika, lemon juice, and olive oil to a food processor.
- Blend everything until smooth and creamy, scraping down the sides as needed.
- Taste and adjust the salt or lemon juice if needed for balance.
- Spoon the hummus onto a plate and use the back of the spoon to create a swirl shape.
- Drizzle extra virgin olive oil inside the swirl.
- Sprinkle with sesame seeds, pomegranate seeds, and chopped chives.
Notes
Peel your chickpeas: When I want extra smooth hummus, I take the time to peel the chickpeas. It’s a small effort that makes a big difference in texture.
Use cooked or roasted beets: I like using vacuum-packed cooked beets for ease, but roasted ones bring out a deeper flavor and natural sweetness.
Make it ahead: I usually make this a few hours in advance so the flavors have time to come together in the fridge. It tastes even better chilled.
Don’t skip the swirl: Spreading the hummus into a swirl on the plate is my favorite way to serve it, it looks beautiful and holds the extra virgin olive oil perfectly in place.
Keep it fresh: I store leftovers in an airtight container for up to 5 days. A quick stir before serving brings it right back to life.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 823mg | Potassium: 262mg | Fiber: 5g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg