A gorgeous deep fuchsia tinted hummus that’s silky smooth with sweet, earthy tones. This hummus is perfect for dipping your favorite veggies or slathered on wraps, sandwiches and flatbread.
The first time I made this hummus was when I had a couple of sad beets in the produce drawer of my fridge which has started to wrinkle and soften a bit. I roasted them, and once cooled, popped them into a batch of hummus I was making. Those beets didn’t know what a beautiful ending they’d have, and neither did I until their juices started to stain the chickpeas as they all whirled around inside the food processor. Roasted beets give a mild sweetened and subtle flavor which round out the hummus nicely and we din’t miss the regular spices like cumin or coriander. I’m sure the hummus would be delicious with them, but I opted to leave them out this time.
Beet hummus has a gorgeous pinky purple hue and is the perfect addition to a quick wrap, snack try or Buddha bowl. Food made pretty with beautiful natural pigments, added nutritional value and lovely fresh is a win in my book.
My kids, like most, are total sugar fiends however neither of them like beets which completely threw me for a loop (although they love the more bitter, sulfurous veggies like Brussels sprouts, broccoli, raw onions etc….go figure.) So, when I made this hummus, I didn’t have high hopes they’d enjoy it. Turns out they LOVE it, as do I. The color is to die for, and the beets aren’t overpowering but give it a really nice subtle sweetness and smoothness. I hope you enjoy it as much as we do!
- 2 cups cooked chickpeas
- 1/4 cup tahini
- 1/4 cup mild oil e.g. avocado, canola
- 2 tbsp lemon juice
- 4 cloves garlic
- 1/2 tsp salt
- 4 small roasted beets, peeled and roughly chopped (about 3 cups, chopped)
- Place all of the ingredients in a food processor and blend on high until completely smooth, about 2-3 minutes. Stop every so often to scrape down the sides and to test the consistency. Taste and adjust salt and lemon juice as desired.