Fresh Beet Hummus Recipe
Introduction
Fresh Beet Hummus is a vibrant and delicious twist on classic hummus, blending the earthy sweetness of beets with creamy chickpeas. It makes a colorful and healthy dip perfect for parties, snacks, or a light appetizer.
Ingredients
- 1 15oz can chickpeas
- 3-4 mini beets or 1 medium beet
- 2 garlic cloves
- 1 tbsp tahini
- 1 tbsp olive oil
- Juice of half a lemon
- 1/4 tsp sea salt
- 2 tbsp feta cheese
- 2 tbsp chopped parsley
- 2 tbsp slivered almonds
- 1 drizzle olive oil
- 10 toasted crostini
- Fresh veggies, for serving
Instructions
- Step 1: Place the chickpeas, beets, garlic cloves, tahini, olive oil, lemon juice, and sea salt in a food processor. Blend until smooth and creamy.
- Step 2: Transfer the beetroot hummus to a serving dish. Drizzle with extra olive oil and sprinkle with chopped parsley and feta cheese.
- Step 3: Serve the hummus with toasted crostini and fresh veggies. Top with slivered almonds for added texture if desired.
Tips & Variations
- Roast the beets before blending for a deeper, sweeter flavor.
- Add a pinch of cumin or smoked paprika for extra warmth and smokiness.
- For a vegan version, omit the feta or use a plant-based alternative.
- Use raw slivered almonds or lightly toast them to enhance their crunch.
Storage
Store leftover beet hummus in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a little olive oil if it has thickened. It’s best enjoyed fresh but can be eaten cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beets instead of fresh beets?
Yes, canned beets can be used for convenience. Just drain and rinse them well before blending. The flavor will be slightly different but still delicious.
Is it necessary to peel the beets before blending?
If you roast the beets, the skins slip off easily after cooking, so peeling is simple. If using fresh raw beets, peeling before blending helps avoid texture issues.
