If you are a hummus lover and beets fan, this easy Beet Hummus recipe is for you!
It’s a fun and colorful twist of classic hummus. Super creamy and delicious!
And in addition, to look beautifully pink, this hummus is easy to prepare. Since you can keep it in the fridge for a week, it is ideal for preparing ahead of time and using it during the week to add extra nutrients and color to each of your meals.
HOW TO PREPARE THIS EASY BEET HUMMUS
This easy recipe only requires ten ingredients and one pot to prepare. And for obtaining that smooth texture, you’ll
Everything started having two cans sitting on my pantry for weeks, one of sliced beets and the other of chickpeas. And I decided to mix them, using the classic hummus recipe as a base plus extra ingredients that could pair well. And I loved the result!
You can taste the flavor of beets, slightly sweet but also fresh, with the inclusion of lemon zest and juice. It’s my new favorite hummus!
So, there is no cooking here, just throwing everything into the food processor, mix and enjoy! The lazy and simple type of recipes I like the most.
Plus, this recipe is kid-friendly (my kids love this hummus for their school lunch), Gluten-Free and Oil-free.
INGREDIENTS
For the preparation, you’ll need:
- Chickpeas: I used canned ones, but cooked chickpeas work perfectly and even better in terms of flavor. Al legumes taste better cooked than canned; however, sometimes, cans are convenient during busy weekdays.
- Beets: again, here I used canned ones, but cooked are also good. This recipe is great if you have some leftovers.
- Garlic: hummus without garlic it’s not fun. I’m using only two cloves to keep it friendly for kids, but some people need more garlic or less, so you do you.
- Tahini: for the creaminess.
- Lemon juice and zest: the juice helps with the smooth consistency and the fresh flavor. The zest is an extra lemon flavor touch. It keeps the balance with the sweetness of the beets.
- And ground cumin, coconut aminos, salt, and pepper for flavor.
DIRECTIONS
To prepare this easy Beet Hummus, you need to combine all the ingredients in a food processor. Blend or pulse until obtaining the consistency you are going for. You can add a little bit of water if the consistency is too thick. And blend again.
Taste and adjust seasonings as needed.
If you don’t have a strong blender (that is my case), consider using a bullet blender (with all of part of the preparation) if you have one. I found that it helps with the smoothness and creaminess of these recipes.
Serve the beet hummus with your favorite and healthy snacks.
You can keep it in the fridge for up to one week.
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What to love about this recipe? Well, it’s:
- Beautifully pink.
- Creamy.
- Lemony and fresh.
Healthy and nutritious, perfect for snacks. - Great for all ages.
- Super simple to make.
- And delicious!
Let’s prepare this easy Beet Hummus!
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RECIPE AND INSTRUCTIONS
EASY BEET HUMMUS
Equipment
- 1 Food processor
Ingredients
- 1 cup chickpeas Canned, drained. Cooked ones are ok too.
- 1 can whole beets 15 oz (425 g) can. Drained.
- 2 garlic cloves Peeled.
- 3 tbsp tahini
- ½ tsp ground cumin
- 1/4 cup lemon juice Fresh.
- 2 tbsp lemon zest Plus 1 extra tsp for garnishing (optional)
- 1 tsp coconut aminos
- Salt and black pepper to taste
- parsley Fresh, chopped. For garnishing (optional)
Instructions
- Combine the chickpeas, beets, garlic, tahini, cumin, lemon juice and zest, coconut aminos, salt, and pepper in the bowl of a food processor. Blend until smooth or obtain the desired texture and creaminess*.
- Taste and adjust seasonings as needed. You can also add a little bit of water if the consistency is too thick. And blend again.
- Transfer to a serving bowl and add some garnishing. I love it with chopped parsley and lemon zest.
- Serve the beet hummus with your favorite and healthy snacks.
Notes
- * If you don’t have a strong blender (that is my case), consider using a bullet blender (with all of part of the preparation) if you have one. I found that it helps with the smoothness and creaminess of these recipes.
- You can keep the leftovers in the fridge for a week.
- The tahini can be replaced for water or aquafaba if you don’t have it at home or you don’t want to use it. You can also skip it entirely.
WAYS TO ENJOY THIS EASY BEET HUMMUS
Serve this hummus with your favorite and healthy snacks, like whole-grain pitta bread, carrots, celery stalks, tortilla chips, and more.
As for toppings, you could add some fresh parsley and lemon zest.
And if you love hummus like me, you could also try the following recipes:
And if you’re hungry for more vegan sauces, condiments, dips, and dressing recipes, find more ideas here:
