Loaded Beet Hummus Recipe

I absolutely love this beet hummus recipe because it’s a vibrant twist on a classic, blending earthy beets with creamy chickpeas for a totally Instagrammable snack that tastes as amazing as it looks. Plus, it’s packed with healthy ingredients and loaded with flavor, making it the perfect guilt-free dip to share with friends or enjoy on my own with some pita chips while catching up on my favorite shows.

I love creating colorful plates, and my Loaded Beet Hummus is no different. This recipe combines the earthy sweetness of roasted beets with protein-rich chickpeas and creamy tahini.

A splash of lemon juice brightens the dish, while garlic and cumin add a savory depth. I top it with fresh parsley and sesame seeds to bring in extra flavor and texture.

Ingredients

Chickpeas: They have a lot of protein and fiber, which makes them a great base for a creamy dish.

Beet: Contributes sweet earthiness and stunning hue, power-packed with antioxidants.

Tahini: Smooth and nutty, it is packed with healthful fats and protein.

Lemon Juice: With its acidity, it brightens flavors and is a wonderful source of vitamin C.

Pungent flavor and beneficial allicin are offered by garlic.

Olive Oil: Contributes depth, hailed for heart-healthy lipids made up almost entirely of monounsaturated fats.

Cumin Seeds: Impart a warm, earthy flavor, and are long recognized in ancient and modern times for promoting digestive health.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large beet, roasted and peeled
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon ground cumin
• Salt to taste
• 1/4 cup water, as needed for consistency
• Chopped fresh parsley for garnish
• Sesame seeds for garnish
• Crumbled feta cheese for garnish (optional)

Instructions

1. Your oven should be set to 400°F (200°C) for preheating. The beet should be enclosed in foil and roasted in the oven for a period of time that can be anywhere from 45 to 60 minutes. The exact duration can depend on how tender the beet was to begin with. After cooling, the beet can be peeled and cut into pieces that are suitable for salad-sized servings.

2. In a food processor, combine the following ingredients:

– Chickpeas,
– Roasted beet,
– Tahini,
– Lemon juice,
– Minced garlic,
– Olive oil, and
– Ground cumin.

Blend until smooth.

3. Slowly incorporate water as you blend until the hummus reaches the consistency you want.

4. Sample the hummus and add salt as necessary, whirling it in the blender to mix thoroughly.

5. Put the hummus in a serving bowl.

6. Add extra olive oil if you want more flavor and smoothness.

7. Chopped fresh parsley and sesame seeds should be sprinkled on top for garnish.

8. Add crumbled feta cheese over the top for a creamy texture contrast, if using.

9. In the refrigerator, chill the hummus for at least 30 minutes to permit flavors to blend.

10. Accompany the loaded beet hummus with pita bread, crisp vegetables, or as a sandwich spread. Enjoy!

Equipment Needed

1. Oven
2. Aluminum foil
3. Food processor
4. Knife
5. Cutting board
6. Spoon
7. Serving bowl
8. Measuring spoons
9. Can opener
10. Small bowl for minced garlic

FAQ

• Can I use canned beets instead of roasting fresh ones?Using canned beets for convenience is perfectly fine. Just ensure that you drain them thoroughly before incorporating them into your recipe.
• Is there a substitute for tahini?You can substitute an equal amount of smooth peanut butter or sunflower seed butter for tahini, but the flavor will be different.
• How can I make this hummus spicier?In order to add some heat, include a pinch of cayenne pepper or a dash of hot sauce in the mixture.
• How long will the beet hummus last in the refrigerator? Stored in an airtight container, the hummus should last about 4-5 days in the refrigerator.
• Can I freeze beet hummus?It can be frozen for up to 3 months, yes. Before serving, thaw and stir it well in the refrigerator.
• What can I serve with beet hummus?Pita chips, fresh vegetables like carrots and cucumbers, and the spread for sandwiches and wraps are all fine partners for this dish.

Substitutions and Variations

1 large carrot, roasted and peeled (rather than beet)
Item: 3 tablespoons almond butter (instead of tahini)
2 tablespoons of lime juice (not lemon juice)
1 teaspoon smoked paprika (substituted for ground cumin)
Crumble goat cheese for garnish (instead of feta cheese).

Pro Tips

1. To enhance the flavor, roast the beet with a drizzle of olive oil and a pinch of salt. This will bring out its natural sweetness and deepen its flavor profile.

2. For a super smooth hummus, peel the chickpeas. While this is optional, removing the skins can make a big difference in texture.

3. Adjust the water and olive oil to find the perfect balance between creamy and spreadable. Start slowly and add each liquid incrementally to achieve your desired consistency.

4. Incorporate a pinch of smoked paprika or a dash of cayenne pepper in the blender for an extra layer of flavor and a bit of heat.

5. Let the roasted beet cool completely before blending it with the other ingredients to ensure an even, vibrant color and prevent the hummus from becoming too watery from steam.