Are you getting tired of plain chickpea classic hummus? Are you trying to find a way to make your hummus unique and exciting? Do you like beetroot? This Lemon Beet Hummus Recipe is one of a kind for you to try the next time you make homemade hummus.
This recipe for beet hummus can be made with three simple steps and made with simple ingredients that you most likely will have in your home. This dish is perfect served at a gathering or games night, appropriate for the whole family to enjoy or for you to indulge all by yourself. I can guarantee that this beet hummus is going to be one of your favorite healthy snacks out there.
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The ingredients
- red beets (at the grocery stores you can buy already cooked beets)
- garbanzo beans rinse and drain
- lemon zest
- real lemons juice
- salt
- pepper
- fresh garlic clove minced or you can also use roasted garlic
- tahini (a paste made with ground sesame seeds)
- extra virgin olive oil or avocado oil
Step-by-step instructions with photos
Step 1: Cut the beet in 4 and place it in the bowl of a food processor with the chickpeas, lemon zest, lemon juice, tahini, garlic, salt, and pepper.
Blend and add the olive as you continue mixing the ingredients.
Step 2: Blend until you obtain a smooth texture.
Taste and adjust the seasoning if necessary. You can also add a little water if the hummus is not smooth enough
Step 3: Place the hummus in a serving bowl.
Garnish with a drizzle of olive oil and sprinkle with fresh chopped mint.
Serve with crackers and raw veggies like carrot or celery
Variations
Chickpeas can be replaced with white beans.
You can use almond butter if you don't have tahini.
Fresh mint is optional, but it does add a nice flavor.
Try adding different herbs or spices to the recipe for extra flavor. Some good options include cumin, smoked paprika, crushed red pepper, or chili powder. You could also add some chopped fresh parsley or cilantro.
You can also change it up for golden beets, the taste will be a bit different and you will end up with a rich yellow color hummus.
FAQ's
This beet hummus is best served fresh, but it will keep in the fridge for about a week. Just be sure to cover it tightly, so it doesn't dry out.
A great way to serve this dip is with crackers and raw veggies like carrots or celery. perfect for a quick snack, or you can also use it as a spread on sandwiches or wraps
Lemon Beet Hummus
Ingredients
- 4 cooked red beets at the grocery stores you can buy them already cooked beets
- 1 can ( 17 oz) garbanzo bean rinse and drain
- 1 teaspoon lemon zest
- 3 tablespoons real lemons juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large fresh garlic clove minced or you can also use roasted garlic
- ¼ cup tahini paste made with ground sesame seeds
- ¼ cup extra virgin olive oil or avocado oil
Instructions
- Cut the beet in 4 and place it in the bowl of a food processor with the chickpeas, lemon zest, lemon juice, tahini, garlic, salt, and pepper.
- Blend and add the olive as you continue mixing the ingredient.
- Blend until you obtain a smooth texture.
- Taste and adjust the seasoning if necessary. You can also add a little water if the hummus is not smooth enough.
- Place the hummus in a serving bowl.
- Garnish with a drizzle of olive oil and sprinkle with fresh chopped mint.
- Serve with crackers and raw veggies like carrot or celery.
- * If the texture is not smooth enought you can always add a little of cold water.
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