I do not love beets, but I LOVE this hummus. I often put out some hummus with chips or carrots to snack on before dinner is ready and I was tired of the same old, original hummus. I love this variation because it is super easy and quick to make, has a beautiful, fun color and has a silky-smooth texture. Plus, beets are very good for you so extra vitamins! The beet flavor is not very strong, but adds a sweet earthiness that makes the hummus special. Whether served as a pretty appetizer for guests or a healthy after-work snack, with this recipe, you won’t be buying hummus from the supermarket anymore!
Beet Hummus
Servings: 6
Prep Time: 15 minutes
Need: Food processor
1 can (14-ounces/400 g) chickpeas, drained and rinsed (about 1 ¾ cups/265 g)
1 garlic clove, roughly chopped
1/3 cup (80 ml) olive oil plus more for serving
4 tablespoons tahini
2 medium-sized beets, cooked, peeled and chopped into large pieces
Salt and pepper
2-3 tablespoons fresh lemon juice
For serving (optional):
1 tablespoon pine nuts
1 tablespoon sesame seeds
1 tablespoon chopped parsley or chives
In a food processor, put the drained chickpeas, chopped clove of garlic, olive oil, tahini, beets and a little salt and pepper. Pulse until smooth. Add the lemon juice (I use 2 tablespoons, but use more if you prefer) and pulse until fully combined. Add more salt and pepper if necessary. Place in an airtight container and refrigerate at least an hour.
In a small skillet, toast the pine nuts over medium heat for about 5 minutes. Add the sesame seeds and toast about 1 more minute or until the pine nuts are golden and fragrant.
Put the hummus into a bowl for serving. Drizzle with about 1 teaspoon of olive oil. Sprinkle the pine nuts, sesame seeds and the chopped herbs over the hummus. Serve with little toasts, pita chips, crudité or pretzels. Keep refrigerated in an airtight container for up to 5 days.
And bon appétit!
