Isn’t health beautiful? Why yes, it is.
After my first go with beets last month for my fudgy beet cupcakes, I had a couple extra roasted beets in my fridge that I was hungry to use up. I was also making a batch of hummus that week. Clearly the solution was beet hummus.
I was a bit afraid of taking my first bite, now knowing it the beet would be too overpowering or altogether gross. But it was stupid delicious. The lemon, garlic and olive oil helped temper the flavor of the beet perfectly.
It wasn’t just me who liked it. I shared it with John and several friends and they all agreed it was spot on. Friends, behold – Roasted Beet Hummus.
What you need to know about this here hummus: It’s…
HOT pink.
Lemony with a kick of garlic.
Super creamy and flavorful.
Full of vitamins and minerals.
Perfect with pita, veggies or as a spread.
It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. It also keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.
- 1 small roasted beet
- 1 15 oz. can (1¾ cup) cooked chickpeas, mostly drained
- zest of one large lemon
- juice of half a large lemon
- healthy pinch salt and black pepper
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini
- ¼ cup extra virgin olive oil
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Ashley February 21, 2013 at 8:41 am
So pretty!!! I always think it’s crazy that nature can create HOT PINK food. Crazy + awesome, that is.
Ashley M. [at] (never home)maker February 21, 2013 at 8:49 am
Haha LOVE! These were our wedding colors — the orange and magenta :)
Megan February 21, 2013 at 9:02 am
Yes. 100 times yes! I love this so much! It’s the valentine of hummus. I want to paint my walls the exact color of this snack.
Natasha February 21, 2013 at 9:49 am
This is fantastic! I love the color and it sounds delicious and fulfilling.
Genevieve February 21, 2013 at 10:24 am
This looks delicious!!
Tammy February 21, 2013 at 10:30 am
I just had a beet spread at a restaurant and while I know I couldn’t replicate what they did, I know I could make this and love it! Can’t wait to try it! And that it’s hot pink is a bonus…think I could even get my girls to try it!
Tammy
Nicole S. Young February 21, 2013 at 11:08 am
I just had beet hummus last night for dinner at a restaurant, and now I have to make this myself! Beets are one of my favorite veggies so it’s really a no-brainer :)
Mimi @ Culinary Couture February 21, 2013 at 1:48 pm
I love this so much just cause of the color!
Sara Kent February 21, 2013 at 5:04 pm
This recipe is amazing! My two year old is devouring it right now! It’s sweeter than I was expecting, but that’s a good thing. This will be a new staple in our house. :)
Jess February 21, 2013 at 9:34 pm
Dana – hooray! I roasted WAY too many beets earlier this week, and they keep taunting me from the fridge. I wasn’t sure what to do with them, but this is the answer.
Katie February 21, 2013 at 10:02 pm
I love beets, and I think 50% of the reason is their gosh darn beautiful color!
Kelli H February 21, 2013 at 10:31 pm
I’ve been meaning to try beet hummus for over a year now. I’m a huge beet fan, so I know I’d love this.
chelsea February 25, 2013 at 8:24 pm
OMGeeeeez, this is such a great idea! I’ve been trying to think of unconventional ways to use beets, this wins! xo chelsea at http://nowismagic.blotspot.com
DeAnn Crowley March 11, 2013 at 2:22 pm
Perfect … delicious. We served with addition of vidalia onion slices and black olives.