Yields: About 2 ½ cups
Prep time: 15 minutes
Cook time (if roasting): 40-60 minutes
Ingredients:
- 1-2 medium beets (about 1 lb total weight)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons lemon juice (freshly squeezed)
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Water (for adjusting consistency)
Equipment
- Food processor or high-powered blender
- Baking sheet (if roasting beets)
- Aluminum foil (if roasting beets)
Instructions
Preparing the beets:
Choose your method:
- Roasting (recommended): Preheat your oven to 400°F (200°C). Wash beets, trim ends, drizzle with olive oil, and wrap in foil. Roast for 40-60 minutes or until tender when pierced with a fork. Let cool, then peel.
- Boiling: Wash and trim beets. Place in a pot, cover with cold water and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until tender. Drain, cool, and peel.
- Chop the beets: Roughly chop the roasted or boiled beets into smaller chunks.
Making the hummus:
- Combine ingredients: Add the prepared beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper to a food processor.
- Blend until smooth: Process the ingredients until they reach a very smooth consistency. You might need to scrape down the sides occasionally.
- Adjust consistency: If the hummus is too thick, add a tablespoon of water at a time and continue blending until it reaches your desired consistency.
- Taste and adjust: Give your hummus a taste and adjust the seasoning if needed. You might want more lemon juice for brightness, salt for savoriness, or a touch more cumin for warmth.
Serving:
- Transfer to a serving bowl: Give the hummus a good stir and place it in a serving bowl. Create a shallow well in the center of the hummus with the back of a spoon.
- Garnish and enjoy! Drizzle extra virgin olive oil into the well, sprinkle with a pinch of paprika or sumac for a touch of spice, and add any optional garnishes like chopped parsley or toasted pine nuts.
- Serve with warm pita bread, crackers, or fresh vegetables for dipping.
Tips:
- Pre-cooked beets: Many grocery stores sell pre-cooked, vacuum-sealed beets to significantly reduce prep time.
- Make it your own: Experiment with additional flavorings like a pinch of cayenne pepper for a touch of heat or a sprinkle of fresh herbs like parsley or dill.
- Storage: Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Enjoy your delicious homemade beetroot hummus!
