beet hummus

For this avocado beet hummus toast, seedy slices of bread gets toasted and topped with beet hummus, avocado, sprouts, cilantro, smoked sea salt and crumbled goat cheese!

The BEST Avocado Beet Hummus Toast

seedy bread, toasted

(or more) roasted beet hummus

avocado

goat cheese, crumbled

sprouts greens

sea salt

black pepper

cilantro leaves

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

Roasted Beet Hummus

roasted beet

chickpeas

lemon ((zested))

lemon ((juiced))

salt and black pepper

garlic ((minced))

Tbsp tahini

extra virgin olive oil

See roasting instructions here.

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

https://www.youtube.com/watch?v=ezdJKhPzvyw

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

Full Recipe: https://minimalistbaker.com/roasted-beet-hummus/
 
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Roasted Beet Hummus | Minimalist Baker Recipes

A vibrantly pink, slightly sweet and deliciously healthy beet hummus, very easily made by placing all ingredients in the bowl of a food processor.

Beet Hummus

beet (peeled and chopped)

chickpeas (drained)

tahini

lemon

garlic (chopped)

olive oil

cumin (or more to taste)

salt

handfull chopped herbs

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor.

With the motor running, slowly drizzle in the olive oil and blend until smooth.

Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!

Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.

Enjoy this bright and colorful Beet Hummus Recipe with warm pita bread and fresh crunchy veggies! Ready in just 5 minutes!

Beet Hummus Recipe

beets

(15 ounce) can chickpeas (drained (approx. 1.5 cups))

lemon zest

lemon (juiced)

salt (to taste)

garlic (minced)

tahini (plus more, to taste)

Add the beets to the bowl of a large food processor. Process until small little bits remain.

Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).

Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.

This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!

This shocking pink beet hummus is a colorful healthy snack recipe! Serve it with veggie sticks and pita bread for dipping.

Creamy Beet Hummus

beet*

garlic clove

chickpeas (1 1/2 cups cooked)

lemon juice

cumin (optional)

Cook the beet

(it&#8217;s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

Top the hummus with cilantro leaves. Serve with veggies, pita bread, or crackers (like these homemade crackers!)

This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. 

Be sure to read the complete post for more tips and information.

cooked chickpeas (or from can), remove skins

oz canned beets, drained (or 8 oz fully cooked and cooled beets)

tbsp tahini paste

lemon, more if needed

Kosher salt

ice cubes, more if needed

Garnish (optional): feta cheese and parsley

Pita bread wedges pita chips

In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.

Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)

Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)

Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

I have never been that happy when I have made hummus before but I tried your 'easy hummus' recipe and then divided in half and added some leftover roasted beets to one half and I was really pleased the results of both the plain hummus and the beetroot one. The best hummus I have ever made and will always stick to your method/recipe in future. Many thanks and think removing chickpea skins really did make a difference. Finally got the desired results!

Love this recipe accompanied by your pita chips! All my friends love it! The colours are brilliant!

Hi Suzy:
Just wondering:  don't have sumac alone, but i do have Zataar - a lot of it! One day when i was in a spice shop, i purchased Zataar from about 4 different countries to compare the differences.  tasted it on the bread sold in the streets by the Druze bakers in Jerusalem. The bread was the best! and the only thing on it was olive oil and Zataar. Sumac is one ingredient in some of the Zataar   i have. What do you think? i'll probably try it on a part of the chumous anyway -- just to see. Thanks for the recipe .. hot pink chumous! Who would have thought it would be popular one day? i've made my own chumous but never hot pink. So here goes.....

I'm getting ready to soak my chickpeas for your hummus.  What is the minimum and maximum time for soaking?  Also should I soak them in a glass, plastic or metal dish?  Thanks so much for your time.  Sue

Great recipe.
Two comments:
1. If using canned, boil in the canning liquid for 5 -10 minutes before draining and puréing. Reserve some of the liquid to use if the hummus is too thick.
2. Put tahini, lemon juice and garlic into the processor first and blend to assure complete purée and then add beans, salt etc.  Other additions (roasted peppers, beets and herbs can be added last to obtain the desired consistency and/or mixed to a different, mixed appearance. Consider using dukkah as well as herbs, herb blend mentioned.

I recently went to a Mediterranean Restaurant here in San Diego and had Beet Hummus for the first time.  Since then I have been craving it so I did a search on Suzy's website and came across her recipe.  It is so delicious.  I used a fresh beet which I slow roasted in the oven-whole and once it cooled down, took the peel off.  Also, I took the time to de-skin the chickpeas and wow what a difference, it came out sooo creamy.  It is a little tedious, but well worth. Definitely will make this recipe again. :)

https://www.youtube.com/watch?v=deE3o79PLg4

I show you a few tips tips to make this the BEST red beetroot hummus ever.

👉 FULL RECIPE: http://bit.ly/TMD-Beet-Hummus
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 SPICES: http://bit.ly/TMD-Spices
👉 GREEK OLIVE OIL: http://bit.ly/Early-Harvest-EVOO

INGREDIENTS
🔹 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
🔹 15 oz canned beets, drained  (or 8 oz fully cooked and cooled beets)
🔹 3 tbsp tahini paste
🔹 1 small garlic clove
🔹 Juice of 1/2 lemon, more if needed
🔹 Kosher salt
🔹 1/2 tsp each cumin, coriander, and sumac (optional)
🔹 2 ice cubes, more if needed
🔹 Extra virgin olive oil, http://bit.ly/Early-Harvest-EVOO
🔹 Garnish (optional): feta cheese and parsley

TO SERVE
🔹 Pita bread wedges or homemade pita chips
🔹 Veggies to dip

15-Minute Beetroot Hummus Recipe | The Mediterranean Dish

You&#39;re going to be dipping everything into this creamy delightful beet hummus! It makes a wonderful party appetizer and snack, and it looks and tastes fabulous. It&#39;s also healthy, vegan and gluten-free.Recipe Update: originally posted in October 2019, the recipe has been updated with new photos and notes.

(14 ounces 400 grams) chickpeas, drained (but reserve some of the water)

oz (200 grams)

Tablespoons tahini sauce

lemon, zest and juice

Tablespoons extra virgin olive oil

garlic clove, sliced

cumin

fine salt,

black pepper,

nuts (walnuts or pine nuts)

Seeds (sesame seeds, chia or poppy seeds)

Place all the ingredients into a food processor or in a high-speed blender.

Blend until smooth and ultra creamy. if it looks too thick, you might gradually add some of the reserved chickpea liquid or some water until the desired consistency is reached.

Taste ad adjust the seasoning according to your own taste. You might want to add a bit more salt, pepper, lemon juice. Taste and adjust seasonings to your liking.

If time allows, transfer the hummus to a container and let is rest in the fridge for about 30 minutes until the flavors can meld.

Serve it in a large plate or in a small serving bowl, make a nice swirl on top with the back of a spoon, top with chopped walnuts, seeds, and a drizzle of extra virgin olive oil. Serve with crackers, pita bread, or crudités on the side.

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Top 7 beet hummus recipes from across the web

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The BEST Avocado Beet Hummus Toast

Roasted Beet Hummus

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Creamy Beet Hummus

Creamy Beet Hummus

Beet Hummus

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