A vibrant pink, hearty and delicious beet hummus, easily made by placing all the ingredients in the bowl of a food processor. You have a dip that can be made relatively quickly (if you have your beets cooked) and a crowd pleaser or a great snack for the week.
Beets are rich in potassium, vitamin A, iron and antioxidants. The colour of the beets gives this hummus such a beautiful colour. It provides a touch of sweet earthiness and a new take on classic hummus. The food processor allows this dip to come together in minutes letting you have a delicious snack without the need of going to the grocery store to buy hummus. Adding the ice cubes helps give a fluffy whipped consistency that elevates this hummus to the very next level.
Make this for your next gathering or meal prep it for your work week and you’ll have everyone asking for this recipe!
10 servings / 10 mins prep time / 15 mins total time
1 can of chickpeas, drained and rinsed
3 small beets, roasted
3-4 garlic cloves, roasted
1 tbsp tahini
½ lemon, juiced
½ tsp salt
¼ cup olive oil
2 ice cubes
Start by roasting your beets and garlic. My preferred method is to add them to a pressure cooker (I wrap a head of garlic in aluminum foil with the top sliced off, a drizzle of olive oil and a sprinkle of salt) and cook for 25 mins.
To a food processor add the chickpeas, roasted beets, roasted garlic cloves, tahini, salt and lemon juice and blend until almost smooth.
Drizzle in olive oil as the hummus is mixing. Once smooth add two ice cubes and mix until completely smooth and fluffy.
Enjoy right away or store in the fridge for up to a week.