We just love some healthy hummus at Rachel’s Fit Kitchen! In fact, my mouth is watering just writing this article. And guess what? I think you’re picturing that bowl of homemade hummus now too 😃. Of course, you’re also picturing some good olive oil, a pile of warm bread, and a few friends to share it with. Right? But have you thought of adding beets to your hummus? Well, you should! Let me show you how.
There are a lot of options to buy hummus – even good hummus! But there’s nothing quite like hummus that is freshly homemade. So, why not take the (small amount of) time to make some for yourself? Actually, you might spend less time making this fresh hummus than eating it!
When made with care, hummus can be really healthy. For example, using tahini (sesame seed paste) and olive oil adds a good dose of unsaturated fats. Also, when your hummus is homemade you can take control the salt content and avoid added sugar. Furthermore, the chickpeas in your hummus are full of nutrition – including protein, fiber, folate and a bunch of useful minerals.
Nutrition you can’t beet!
There is no mistaking the flavor of beetroots. They are earthy, yet sweet, and can be eaten in all kinds of ways! And yes, fresh beets make this hummus beautiful 😉, but did you know they also add plenty of nutrition? Indeed, these lovely pink root veggies are loaded with fiber, packed with vitamins, and stacked with antioxidants.
You could be snacking right now!
What are you waiting for? It’s time to get your ingredients together and whip up some beet hummus! We hope you enjoy it, and if you get a taste for beets – why not try some Mac and Cheese with Roast Beets for the main course?
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
Homemade Hummus with Sweet Beets
A healthy, homemade hummus recipe with the delicious flavor of rosy pink beets. This tasy twist on the classic dip will please your eyes and your palate!
- Prep Time: 5 minutes
- Cook Time: 5 minutes to 45 minutes
- Total Time: 10 minutes to 50 minutes (depending on method used to cook beets) + cooling time
- Yield: 2 cups 1x
- 2 medium beets (approx. 1 cup), peeled and cut in half*
- 1 can (15.5oz / 439gram) chickpeas, drained + rinsed (reserve a few chickpeas for garnish)
- 3 tablespoons lemon juice
- 2 garlic cloves, peeled
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup water
- 1 teaspoon ground cumin
- Salt, to taste
- Prepare beets.
- Microwave: Wrap beets in parchment paper and place in a bowl with a tiny splash water. Cook on high for five minutes or until beets are tender. Set aside to cool.
- Oven: Preheat oven to 375F / 190C. Wrap beets in foil and bake for 45 minutes or until tender. Set aside to cool.
- Place all hummus ingredients into a high powdered blender or food processor, and process until smooth and creamy. Taste and adjust seasoning, if needed.
- Transfer hummus into a bowl, then sprinkle with fresh flat leaf parsley, sesame seeds, chickpeas and drizzle with olive oil.
- *Make this recipe quicker by preparing the beets ahead of time. Cooked beets will keep in the fridge for a couple of days without any issues. Alternatively, you could use store bought roast beets!
- Serving suggestions: 1). Serve with veggie sticks and/or pita chips, 2). Dollop on the side of roasted root vegetables or grain bowl, 3). Spread on sandwiches, 4). Eat with a spoon straight from the bowl … we won’t judge!
- Store hummus in the fridge for up to 3 days.
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
Keywords: homemade hummus, home made hummus, hummus recipe, beet hummus, beet hummus recipe, roasted beet hummus, tahini, cumin, garlic, the plant riot
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