Easy Beet Hummus
This easy beet hummus is a smooth, creamy dip made with chickpeas, cooked beets, garlic, lemon juice, and olive oil. It is quick to make and perfect with pita, crackers, or fresh vegetables.
Ingredients
For Beet Hummus:
- 300 g canned chickpeas drained
- 2 cooked beetroots
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 5 tablespoon extra virgin olive oil
For Garnish:
- extra virgin olive oil
- Sesame seeds
- Pomegranate seeds
- Chives chopped
Instructions
- Add 1¾ cups (300 g) drained chickpeas, 2 cooked beetroots, 3 garlic cloves, 1 teaspoon salt, 1 teaspoon paprika, 1 tablespoon lemon juice, and 5 tablespoons extra virgin olive oil to a food processor.
- Blend until the mixture is smooth and creamy, stopping to scrape down the sides if needed.
- Taste the hummus and adjust the salt or lemon juice if needed.
- Spoon the hummus onto a serving plate and use the back of a spoon to create a swirl.
- Drizzle with extra virgin olive oil, then sprinkle with sesame seeds, pomegranate seeds, and chopped chives before serving.
Notes
Smooth Texture Tip: I like blending the hummus for a full minute so the chickpeas and beets become completely smooth and creamy.
Flavor Balance: If the beets taste especially sweet, I sometimes add a little more lemon juice to keep the flavor bright.
Make Ahead: I like making this hummus a few hours in advance so the flavors have time to blend together in the refrigerator.
Serving: Creating a swirl in the hummus helps hold the olive oil and toppings beautifully when serving.
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
