Hummus with Beets

Hummus with Beets

Hummus with Beets is the best. Would you look at that stunning sexy color? Every time I make it, I am amazed at how perfect it looks.

You already know that I love beets. combination with tahini, garlic, chickpeas, and lemon this makes an amazing dip.

I will serve it even for Thanksgiving, along with some other delicious dips. You can prepare it a day before and refrigerate it.

Click Here for more amazing hummus recipes

I will share more hummus recipes in the upcoming weeks, so stay tuned! Why buy it when you can make your own, even more, delicious than a store-bought.

Hummus with Beets

You can also prepare your own chickpeas just by soaking and then cooking them, but for this one, I used Organic chickpeas from the can.

However, in the next post, I will show you a delicious dip, another version of hummus that is made with chickpeas from scratch.

My kids loved this. I have told Daniel, my youngest one that this hummus is a “purple cheese”. He was more than happy to try it, but as soon as he gave me a thumbs up I told him it was made with beets.

Which he assumed, but I didn’t confirm. On the other note, my Nebs and I could NOT stop eating.

Simple and delicious recipe for Hummus with Beets

I did not have any crackers, so I had to improvise. I took tortillas and cut them into triangles.

You could fry them up, but I baked it for a couple of minutes until it became crunchy. Man, it was really good!

Serve it with some pita bread, or crackers and enjoy this delicious and healthy dip with your loved ones this winter season.

If you make my tasty Hummus with Beets recipe, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and share them with my followers. Thanks so much in advance!

Hummus with Beets
Yield: Serves 6

Hummus with Beets

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Easy and tasty dip idea

Ingredients

  • 3 smaller purple Beets or 1 large
  • 1 cup 165g. Chickpeas (Garbanzo beans) /cooked
  • 2 tbsp. 28g. Tahini
  • 2-3 garlic cloves crushed and peeled
  • 2-3 tbsp. 29-44 ml Olive Oil
  • 3 tbsp. 44ml Water
  • 1/2 tsp. 1g Allspice
  • Juice of 1 lemon ripe
  • Zest of 1 lemon
  • Salt to taste

Instructions

  1. Preheat oven to 450F (232C). Wash beets and cut both ends, then wrap in heavy-duty aluminum foil. Bake/roast beets for 45 minutes. Remove from the alum. Foil (allow foil to cool down for at least a couple of minutes, so it is easier to handle hot beets, and also beets will steam up). When you unwrap, just peel the skin. If you are using bigger beet, then slice it into quarters for easier blending.
  2. In your food processor or a blender, place all the ingredients listed above. Add salt to taste. I would start with about 1/2 teaspoon of salt. Blend/process, taste and see if you need to add more.
  3. Garnish: I reserved some of the beets and chickpeas. Simply just dice beets and place on top and add a couple of chickpeas, drizzle with olive oil and sprinkle with a bit of allspice. You can certainly add chopped parsley, toasted sesame seeds, etc.

Notes

Leftovers: Refrigerate for up to 3 days in an airtight container. Tahini: Sesame Seed Paste. A bit thinner than Peanut butter consistency, but looks very much like peanut butter.

Try to get Organic Tahini, or make it yourself. Let me know down in the comments if you would like that recipe.



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