Making homemade beet hummus, or any hummus for that matter, is one thing you should add to your bucket list if you have not already done so. Sure, you can buy it at the store, but the joy of whipping up your own is in the creativity and variety. Add in your favorite vegetables, oils and spices for the hummus of your dreams!
Homemade beet hummus is beautiful and easy to make
This homemade beet hummus recipe is inspired by the overbearing, yet friendly vendor dude at our neighborhood farmers’ market. His combinations and flavors are insanely delicious and unexpected, and one of the first ones I tried was the beet hummus. It’s strong, slightly sweet, and who doesn’t like eating naturally pink food?
I’ve been doing research on the perfect hummus for a few weeks now, and everyone says the key to taking your homemade version to the next level is making it from fresh chickpeas. Yes, you have to buy dried chickpeas and baby them while they cook for an hour, but it’s worth it! The flavor and texture is superb.
Make sure you have a food processor to make beet hummus. The roasted beets and chickpeas do not fare well in any old blender. Trust me, I had to make this stuff three times before I got it the right consistency. Also, the first time I forgot to add the tahini! What the? Not adding tahini is like forgetting the chocolate chips in your chocolate chip cookies. Just don’t do it, promise? By the way, I prefer my hummus a little more thick, but you can always add in 1 tablespoon of water at a time if you like it a tad more runny.
Serve this beet hummus with some crunchy garlic crostini or your favorite pita chips. I’m telling ya’, this stuff cannot be beet! 😉 Grab the recipe below and enjoy!
Homemade Beet Hummus
- 1 cup dry uncooked chickpeas
- 2 medium organic beets
- 3 tablespoons water
- 1/2 cup olive oil
- Juice of one lemon
- 1 tablespoon lemon zest
- 1 garlic clove
- 2 tablespoons tahini
- 1 tablespoon salt
- Rinse chickpeas in a bowl of cold water for 5 minutes. Add to a pot of boiling water. Bring to a boil, then reduce to simmering for one hour until chickpeas are cooked and soft.
- Cut the beets in quarters and roast on a baking sheet for one hour at 425°F until soft.
- Add the roasted beets and water to a food processor. Pulse until smooth. Add in cooked chickpeas, olive oil, lemon juice and zest. Continue to pulse until smooth. Add in the garlic, tahini and salt. If the consistency is too thick for your liking, add in 1 tablespoon water at a time until desired consistency is achieved.
- Serve with crostini, sliced vegetables or pita chips. Enjoy!
Yield 2 cups