Description
This vibrant Beet Hummus is a delicious twist on the classic dip, combining the earthy sweetness of beets with protein-packed chickpeas and tahini for a flavorful, nutrient-rich snack.
Ingredients
1 small-medium beet (~5 ounces or 140g)
1 (15-ounce/425g) can chickpeas drained and rinsed
1/4 teaspoon baking soda
Heaping 1/3 cup (90g) good-quality tahini
1 large lemon zested and juiced (~ 3 TBSP juice)
3 garlic cloves chopped
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 heaping teaspoon kosher salt
Freshly cracked black pepper
½ tablespoon extra virgin olive oil (optional
for richness)
Extra virgin olive oil for serving
1 tablespoon Za’atar (optional)
Chopped flat-leaf parsley
Homemade toasted pita chips or crudités for serving
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and roast for about 30-40 minutes, or until tender. Allow to cool, then peel and chop.
- In a food processor, combine the roasted beet, chickpeas, baking soda, tahini, lemon zest, lemon juice, garlic, cumin, coriander, salt, and black pepper. Blend until smooth.
- If the mixture is too thick, add a tablespoon of water or more lemon juice to reach your desired consistency. Taste and adjust seasoning as needed.
- Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with Za’atar and chopped parsley. Serve with pita chips, flatbread, crackers, or crudités.
Notes
For a creamier texture, blend the hummus longer. Adjust the lemon juice and salt to taste. Use additional garnishes like seeds or nuts for an extra crunch if desired.
- Prep Time: 20
- Cook Time: 30
- Category: Appetizer
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: approx. per 2 tbsp serving
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Beet Hummus, hummus recipe, healthy dip, beetroot dip, vegetarian recipes