Easy Beet Hummus

  5.0 – 3 reviews  • Hummus Recipes

You’ll be glad to know that your fantasies have come true if you thought dairy-free waffles were the stuff of fairy tales.

Prep Time: 10 mins
Total Time: 10 mins
Servings: 8

Ingredients

  1. 2 small cooked beets, chopped
  2. 1 (15 ounce) can chickpeas, drained with liquid reserved
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons tahini
  5. 1 clove garlic, minced
  6. ¾ teaspoon salt
  7. ¼ teaspoon cumin

Instructions

  1. Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
  2. If you don’t have any leftover beets, roast 2 small beets (about 1/4 pound) in the oven wrapped in aluminum foil with a drizzle of olive oil and a pinch of salt at 375 degrees (180 degrees celsius) for 45 minutes, or until soft. You can then let cool and peel to use in the hummus.

Reviews

Andrea Davis
Absolutely delicious. I oven roasted the beets and used dried chickpeas I cooked the day before. Reserved some of the cooking liquid and added it . I find it makes for a creamier texture.
Travis Gonzalez
Great recipe and very easy. I followed the recipe with just minor changes. I used a can of sliced beets for convenience. I didn’t need or use any of the reserved chickpea liquid. Will make again!
Crystal French
I used olive oil instead of reserved chickpea liquid, which worked great

 

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