Ingredients
Beets
- 2 small beets
Hummus Base
- 3 cups cooked chickpeas (garbanzo beans) (about 2 cans)
- ½ head garlic
- ¼ cup tahini paste
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup extra virgin olive oil
- ¼ cup filtered water (to adjust thickness)
Optional Garnishes
- smoked paprika
- pumpkin seeds
- ground cumin
- chopped fresh parsley
- sesame seeds
- extra chickpeas
Instructions
- Roast Beets: Preheat your oven to 400°F (200°C). Remove the stems from the beets and wrap each beet individually in aluminum foil. Place them on a rimmed baking sheet and roast in the oven for about 50 minutes or until the beets are fork tender. Once done, allow them to cool completely, then peel and chop into quarters.
- Prepare the Hummus: Add the cooked chickpeas, roasted beets, garlic, tahini paste, fresh lemon juice, chopped parsley, ground cumin, smoked paprika, salt, and ground pepper into the bowl of a food processor. Blend everything until the mixture is smooth and well combined.
- Incorporate Olive Oil: While the food processor is running, slowly drizzle in the extra virgin olive oil until it is fully incorporated, giving the hummus a creamy and smooth texture.
- Adjust Consistency: If the hummus appears too thick, add filtered water or additional olive oil one tablespoon at a time while blending, until you reach your desired consistency. Taste and adjust salt as needed.
- Serve: Transfer the hummus into a serving bowl and garnish with optional smoked paprika, ground cumin, chopped fresh parsley, sesame seeds, pumpkin seeds, or extra chickpeas for added texture and flavor.
Notes
- Use 2 small beets or one medium-sized beet for best flavor and color.
- Jarred or pre-cooked beets can be used in a pinch but may alter the flavor and texture.
- Roasting the beets enhances their natural sweetness and adds caramelized depth to the hummus.
- Store leftover hummus in an airtight container in the refrigerator for 3 to 5 days.
- Hummus can be frozen for up to 3 months; freeze in small portions for easy thawing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
