Beet Hummus
Here’s the motto that I’ve had for decades – “if I can make it from scratch, why buy it!”. As much as it’s convenient to grab a premade package from the shelves and put it in the shopping cart 🛒, it won’t ever be as fresh or healthy.
Inspired by a few “premade packages” from big-box retail stores, I made recipes like Chicken Tikka Masala, Cranberry Orange Bundt Cake, Quattro Formaggi Pizza 🍕, and Roasted Red Pepper Hummus. When I duplicated this Egyptian dip, it was far superior in taste as well as in texture than the one from the store. That actually encouraged me to make another flavor and this is how I came up with my Beet Hummus!
This recipe is incredible! With a tasty combination of ingredients and seasonings, this is a delicious change from the plain hummus spread! After the beets are cooked, it takes just a few minutes ⏳ and you have a great appetizer to serve with crudités 🥕🥒, naan, pita crisps, and man’oushe!
I love this dip! It’s certainly different from others! What takes the most time is the beets. For this recipe, I like roasting my beets in the oven with a drizzle of oil, some salt 🧂 and pepper. It gives a nice depth to the dish. On the other hand, you can choose other ways to cook the veggies. Here’s a link where I share 4 different ways to cook them… Beets ~ Prep & 4 Ways to Cook
The texture is nice and smooth… just the way I like it! For a smoother version, simply remove the chickpea skins but I think it’s too much to do and the result is barely noticeable. It’s a good idea to leave the skin on because it’s rich in fiber and nutrients such as calcium, magnesium, choline, beta carotene, etc. This is the main reason why this legume is so healthy 💚 for us!
When I make this Beet Hummus, I don’t buy tahini at the store… Why? It’s overpriced plus who knows how long it has been sitting on the shelf? Making it from scratch is cost effective 💰, tastier and fresher! Here’s the link… Homemade Tahini
Another recipe I make from scratch is my Za’atar! The beauty of making this Middle East one or any other blend is the fact that the spices in your drawer are recycled ♻ preventing them from going rancid and losing their potency.
It’s wise to stop the machine a few times to clean the sides of the bowl of the food processor as well as the bottom. There are always some little pieces of beet stuck down there. I highly suggest using a colored spatula 👩🍳 so the mixture doesn’t stain it.
When it’s time to serve it as an appetizer, I like to sprinkle on some finely chopped parsley and add some lemon zest 🍋 as well. I use a microplane to zest as it makes the task much easier. Of course, I don’t add either when I use it as a spread.
Colorful, healthy and a nice change from ordinary ones, this Beet Hummus is so tasty! Served with carrots, celery, cucumber, naan bread, pita crisps, and man’oushe, this is a great appetizer but it can also be a delicious spread for your sandwiches 🥪! Grab a couple beets and make this amazing recipe soon!
Bon Appétit! 🍽
Here are more great apptizer recipes for you to try… 😀
– Six Layer Chip Dip
– Tomato Rosemary Focaccia
– Prawn Saganaki
– Pizza Dip
– Sweet Chili Chicken Bites
– Moules Marinière
– Israeli Salad
and for even moreappetizer recipes, click on this link… Recipe Category • Appetizers
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Beet Hummus
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Ingredients
- 2 medium cooked beets, room temperature and cut into 1/2-inch pieces tips & tricks
- 1 can (19 oz./540ml) chickpeas, drained and rinsed
- 2 large cloves garlic, cut into pieces
- 3 tbsp. freshly squeezed lemon juice tips & tricks
- 3 tbsp. homemade tahini see Recipe
- 3 tbsp. extra virgin olive oil, or as needed tips & tricks
- 1 tsp. ground cumin
- 1/2 tsp. za'atar see Recipe
- 1/2 tsp. hot paprika
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/2 tbsp. finely chopped parsley, for garnish tips & tricks
- 1/2 tsp. finely chopped lemon zest, for garnish
Directions
- In the bowl of a food processor with the blade attachment, add chickpeas, cooked beets, chopped garlic, lemon juice, and tahini. Blend until smooth and clean the sides and the bottom of the bowl when needed.
- While machine is running, slowly pour in oil through the feed tube and blend until velvety and smooth.
- Add ground cumin, za’atar, hot paprika and salt. Process once again before tasting and adjusting if necessary.
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