Simple Recipes for Every Day
Beet Hummus
- Serves: 6
- Prep Time: 45 min
- Cook Time: 5 min
Ingredients
- 1 (13.5-ounce) can chickpeas, drained and liquid reserved
- 1 cup roasted beets, roughly chopped
- ⅔ cup tahini
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 teaspoons lemon zest
- ⅓ cup fresh lemon juice (from 2 lemons)
- 3 garlic cloves, smashed
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon red pepper flakes
- Fresh flat leaf parsley, chopped, for garnish
- Crackers, for serving (optional)
- Pita bread, for serving (optional)
- Carrot, celery, and/or cucumber, cut into 2-inch pieces, for serving (optional)
Ingredients
- 1 (13.5-ounce) can chickpeas, drained and liquid reserved
- 1 cup roasted beets, roughly chopped
- ⅔ cup tahini
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 teaspoons lemon zest
- ⅓ cup fresh lemon juice (from 2 lemons)
- 3 garlic cloves, smashed
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon red pepper flakes
- Fresh flat leaf parsley, chopped, for garnish
- Crackers, for serving (optional)
- Pita bread, for serving (optional)
- Carrot, celery, and/or cucumber, cut into 2-inch pieces, for serving (optional)
Method
Add chickpeas, ¼ cup of the reserved chickpea liquid, beets, tahini, olive oil, lemon zest and juice, garlic, red wine vinegar, salt and red pepper flakes to a high speed blender or food processor. Blend on low until roughly combined, then slowly increase the speed to high. Blend on high, using a tamper as needed, for 3 minutes, or until smooth and creamy. If the hummus seems dry, add more reserved chickpea liquid 1 tablespoon at a time. Taste and season with salt.
To serve, add the hummus to a shallow bowl, then spread out using the back of a spoon. Drizzle with the olive oil and sprinkle with the parsley. Serve with crackers, pita, and/or vegetables.
Store in an airtight container in the refrigerator for 4-5 days.