Beet Hummus
Vivid beet hummus blended with chickpeas, tahini, garlic, lemon, and olive oil until smooth and creamy.
By Moow Editorial ·
- Resting the hummus in the refrigerator improves its flavor and texture.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 5 servings
- Prep time: 10 minutes
- Cook time: No cooking when using the specified cooked beets and chickpeas
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 5 servings.
- Calories: 280 kcal
- Protein: 8 g
- Carbohydrates: 23 g
- Fat: 18 g
- Fiber: 6 g
- Sodium: 510 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml) cooked chickpeas
- 1 1/4 cups (300 ml) cooked beets
- 5 tbsp tahini
- 5–6 tbsp water
- 3 tbsp olive oil
- 2–3 garlic cloves
- 3 tbsp lemon juice
- 1 teaspoon fine salt
Directions
1. If the listed cooked beets and chickpeas are not fully tender, simmer them until soft, then drain and cool enough to handle.
2. Peel the beets and cut them into cubes. For an especially smooth hummus, slip the skins from the chickpeas.
3. Add the beets, chickpeas, tahini, water, olive oil, garlic, lemon juice, and salt to a food processor.
4. Blend until completely smooth, scraping down the bowl as needed. Chill briefly before serving if desired.
Sources
Contains sesame; chickpeas are legumes. Keep the hummus refrigerated and discard it if left at room temperature longer than 2 hours.