Description
This Valentine’s Day Pink Beet Hummus recipe transforms the classic hummus with the addition of vibrant roasted beets, creating a colorful, creamy, and nutritious dip perfect for sharing. Made with simple Mediterranean ingredients like chickpeas, tahini, lemon juice, and garlic, this pink beet hummus is not only visually stunning but also packed with wholesome flavors. It’s ideal as an appetizer, a party dip, or a healthy sandwich spread.
Ingredients
Scale
Ingredients
- 1 medium roasted beet, peeled and chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 to 3 tablespoons cold water, as needed
Instructions
- Prepare the Beet: Roast the beet at 400°F wrapped in foil for about 45 minutes until tender. Allow it to cool, then peel and chop into manageable pieces.
- Combine Ingredients: In a food processor, add the roasted beet, chickpeas, tahini, fresh lemon juice, minced garlic, 2 tablespoons olive oil, ground cumin, and salt.
- Blend Until Smooth: Process the mixture until smooth and creamy, stopping occasionally to scrape down the sides of the processor bowl to ensure even blending.
- Adjust Consistency: Add cold water one tablespoon at a time while blending to reach your desired hummus consistency.
- Taste and Season: Sample the hummus and adjust the seasoning if necessary by adding more salt, lemon juice, or garlic to your preference.
- Serve: Transfer the pink beet hummus to a serving bowl and drizzle with additional olive oil before serving.
Notes
- Roast the beet at 400°F for approximately 45 minutes wrapped in foil until tender, then cool and peel before use.
- This vibrant hummus pairs beautifully with pita chips, fresh vegetables, or makes an excellent sandwich spread.
- For extra flavor, consider garnishing with fresh herbs like parsley or a sprinkle of paprika.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
