There is nothing better than homemade hummus - and this Beet Hummus is oh so creamy, a little spicy thanks to the fresh garlic, and full bright flavor thanks to fresh lemon juice and zest!
Ingredients
- 1 can chickpeas rinsed and drained
- 2 ea small/medium fresh beets top and bottom trimmed
- 2 ea lemon juice + zest
- 1 ea large garlic clove
- ½ cup tahini*
- 1 tsp ground cumin
- ½ tsp salt
- 1 ea green onion** sliced fine
Instructions
- Cut beets in half, top to bottom. Add beets to a saucepan and cover with water. Bring to a boil then reduce heat to a low boil. Continue to boil for 25-30 minutes until a knife easily cuts into the thickest part of the largest beet.
- When done, drain beets and soak in cold water until cooled. Use a vegetable peeler to remove skin from beets before cutting into 1” cubes.
- Add cubed beets and the rest of the ingredients (except for the green onion) to a food processor.
- Process for 4-5 min until mixture is smooth.
- Sprinkle green onions over top and serve with fresh vegetables, crackers or chips.
Notes
*Make sure you use a high-quality tahini (my favorite is from Soom Foods) to ensure the final hummus is not too bitter
**Any green herb can be substituted for green onions: chives, parsley, or dill.
- The salt amount reflects my use of unsalted chickpeas. Adjust as needed!
- Be careful when handling the beets as the red juice will stain.
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