beet hummus recipe

A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.  

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

dense rye bread

Roasted Beet Hummus

avocados (sliced)

olive oil

salt and pepper

Quick Pickled Onions (recipe follows)

Sprouts

red onion (sliced thin)

water

red wine vinegar

white vinegar

salt

¼ teaspoon chile pepper flakes

sugar

Make the Quick Pickled Onions.  Place the sliced red onion in a medium bowl or quart-size Mason jar.  Heat remaining ingredients over medium until mixture just comes to a boil.  Pour over onions. Let sit at room temperature for at least 30 minutes. (Quick Pickled Onions keep in the fridge for up to a week).

Assemble the Smørrebrød.  Transfer sliced bread to a clean work surface.  Spread the surface of each slice of bread with a generous layer of Roasted Beet Hummus.  Top with sliced avocado and a drizzle of oil. Season with salt and pepper. Garnish with Quick Pickled Onions and sprouts or microgreens, if desired.  Serve.

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!

Lay your eyes on this beautiful and vibrant Beet Hummus - a creamy, subtly sweet, and earthy vegan dip. It’s surprisingly easy to make with a handful of ingredients, giving you gourmet flavors every time.

Beet Hummus

small-medium beet ((~5 ounces or 140 grams) (Note 1))

(15-ounce 425 grams) can chickpeas, (drained and rinsed (Note 2))

baking soda

((90 grams) good-quality tahini (Note 3))

lemon,

garlic cloves, (chopped)

cumin

coriander

kosher salt

black pepper

extra virgin olive oil ((optional, for richness))

Extra virgin olive oil

Za’atar ((optional; store-bought or homemade, see Note 4))

flat-leaf parsley

Homemade toasted pita chips, warm pita or flatbread, crackers,

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets.

Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they&#39;re easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender (Note 6). Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed.

Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

A month ago I was in Bari, Italy in a small bar and one of the offerings was beetroot hummus.  I was amazed at how wonderful it was.  When I got home I looked for recipes and found yours.  I've never made hummus before, so this was a first.  My first attempt was okay, but I didn't have as much lemon juice and zest.   Today I made it again with all the required ingredients.   I must say it's incredible. I did add a little more cumin and it is delicious. It will be on my menu for our Christmas party in December.   Thanks so much for helping me recreate memories of our trip!

I loved this houmous. I've made it with half less garlic and half less lemon juice, as I like my houmous less tangy and garlicky. I now understand why my houmous was never so smooth, because I used to use chickpeas straight from the tin. This will never happen again. And now I can avoid houmous with rapeseed oil and vinegar that's sold in the shops and enjoy my home made houmous!

Hello, Nisha.

Your beet hummus recipe is a unique twist on the classic, with its vibrant red color and lovely flavor. It's become my go-to appetizer for Sunday sports watching. I use my homemade wheat bread, which I make using a bread machine.

I followed your recipe except for the coriander, replacing it with 3-4 tablespoons of curry, minus the ¼ teaspoon ground cumin and freshly cracked black pepper.

I used one cup of dry Garbonzo beans cooked in the Insta-pot with a small oven-cooked beet.

I've always bought Beet Hummus in the past --it's expensive, so it was always a special treat...  but now I know how easy it is to make this tasty goodness at home. I doubled the recipe, as our family gobbles down hummus. Thank you for another fabulous recipe!

OMG I am so happy that you do justice to the origins and call it Palestinian instead of white washing it and calling it isr*eli. Free Palestine &lt;3

I love your beet hummus! I usually roast a few beets at once and freeze them in little cubes. No need to thaw them before you make your next hummus. The little ice beet cubes will make it even creamier.

Great recipe. The trick to a smooth consistency is boiling the chickpeas

Absolutely delicious!😋 Thank you for yet another soul-satisfying recipe!

Creamy, tangy, slightly sweet, satisfying and a beautiful presentation! Served it as a starter for Christmas eve and people would not stop saying how good it was.

Wonderful flavor and oh, so pretty!  WAY better than any other hummus I’ve made.
Used store bought beets.  Used your instant pot method for dried chickpeas and they were perfect.  Never knew chickpeas could actually taste great themselves since the ones from the can are somewhat tasteless.  Recipe was super easy, came together quickly, and tastes amazing.  Can’t wait to share with friends tomorrow.  Thank you again for another stellar recipe.

https://content.jwplatform.com/videos/I3mb7rhk.mp4

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