This stunning Beet hummus is colourful, healthy nutrient-packed and delicious. Made of cooked beet, tahini, chickpeas, garlic, lemon juice and olive oil, seasoned with cumin and a pinch of salt. It has creamy and velvety texture and a very unique slightly sweet taste. Vegan and gluten free! It takes 10 minutes to make it.
This hummus is my twist on a classic Middle Eastern hummus recipe. You will love it!
Beet hummus recipe
Hummus is one of my go-to appetizers. I recommend to try my classic Middle Eastern Hummus, Red pepper Hummus, Spicy Hummus, Avocado hummus or Roasted garlic hummus. Beef hummus has been on my bucket list for the last few years. And, frankly speaking, I didn’t plan to make it this week. But after making borscht, I had one extra cooked beet. I decided to give a try to beet hummus! Oh, boy! It turned out to be amazing! It is not only a power-packed dip, it is very delicious. And so much flavor!
How to make Beet Hummus
It is so easy to make this smooth and bright hummus dip. Let’s have a look at the process. • Put all the ingredients in your food processor and pulse until smooth. • Taste it and adjust seasoning. Add some water if it is too thick for you. • Top hummus with toasted chopped walnuts, some reserved chickpeas, black sesame seeds. Don’t forget to drizzle with some olive oil.
Can I freeze hummus?
Yes, absolutely! Freeze it as you freeze any other food. Use an airtight freezer-safe container and don’t fill to the top because it is common for any food to expand as it freezes. You can keep beet hummus in the freezer for 2-3 months.
How to unfreeze beet hummus?
Transfer it from the freezer to the fridge and allow to thaw for 20-24 hours. If you find that the texture has changed and has become grainy, simply beat it with one tablespoon of water in a food processor until smooth again.
How to store beet hummus?
It will stay fresh for 4-5 days in the fridge. Drizzle generously with olive oil and cover with plastic wrap tightly before putting in the fridge.
Serving Suggestions
Serve it with pita bread, fresh veggies or roasted chicken grill meat.
This stunning Beet hummus is colourful, healthy nutrient-packed and delicious. Made of cooked beet, tahini, chickpeas, garlic, lemon juice and olive oil, seasoned with cumin and a pinch of salt. It has creamy and velvety texture and a very unique slightly sweet taste. Vegan and gluten free! Takes 10 minutes to make it.
Ingredients
Scale
Medium beet ( roasted or boiled)-1
Chickpeas ( mostly drained)- 1 can/ 15- oz/425 gm
Tahini pasta- 2 tbsp.
Garlic cloves-2
Juice of 1 lemon
Cumin powder- 1 tsp.
Pinch of salt
Olive oil - ⅓ cup
FOR THE TOPPING
Toasted walnuts (chopped)-1 tbsp.
Black sesame seeds- 1 tsp.
Red chili-as needed
Olive oil- 2 tbsp or as needed
Sumac- ½ tsp.
Instructions
Cook, cool and dice beetroot.
Add the diced beetroot, tahini, salt, cumin powder, lemon juice, olive oil and garlic cloves into your food processor. Blend until smooth.
Taste hummus and adjust seasoning to your taste. You might need to add more lemon juice or cumin powder. If you find it to be too tick for you, add some water, a tablespoon at a time.
Transfer to a serving plate , top with chopped toasted walnuts, black sesame seeds, olives, red chili, then drizzle with olive oil. Sprinkle with sumac.
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I'd definitely put this Beet Hummus in the responsible snack category thanks to the fiber and protein from the chickpeas, garlic, and beets for the antioxidants and phytonutrients, and healthy fats from the tahini and algae oil.
Blend the chickpeas until you end up with a smooth puree. Add the beets, tahini, lemon zest, lemon juice, garlic, olive oil, and spices to the processor.Blend the ingredients until they turn into smooth, bright pink hummus.
If your Hummus tastes bland, start by adding more salt. You can also add more lemon juice or garlic, or stir in some fresh herbs, spices, roasted peppers, and more (see below for more tips).
You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."
Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.
For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.
As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.
Because it's made with sesame seeds, which, of course, come from a plant and not an animal, tahini is vegan. It's as simple as that. That said, there are sometimes other ingredients, like oil and salt, added to the store-bought versions.
How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.
It tastes bad - the amount of lemon and tahini is off. It has preservatives and it has ingredients that are unnecessary (like salt), it uses soy bean oil, and other stuff like locust bean gum that I'm guessing is added for a smoother texture.
In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar. Hummus can be refrigerated in an airtight container for up to one week.
Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.
Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.
Garlic: Fresh garlic cloves are always superior to garlic powder, and it's especially true in homemade hummus! Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!
Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.
Carrots, celery, green and red bell peppers, broccoli, cauliflower, tomatoes, you name it – can be dipped. It's a great way to add veggies to your diet without getting bored.
Hummus is a great source of fiber, which support regularity. Additionally, chickpea fiber may promote the growth of healthy gut bacteria, which produce butyrate — a type of fatty acid that helps nourish cells in the gut.
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