Beet Hummus Recipe

Beets: These add a vibrant color and a subtle sweetness to the hummus.

Chickpeas: Also known as garbanzo beans, they provide the creamy base for the hummus.

Tahini: A paste made from ground sesame seeds, adding a rich, nutty flavor.

Garlic: Adds a pungent, savory depth to the hummus.

Lemon juice: Freshly squeezed for a bright, tangy flavor.

Cumin: A warm, earthy spice that complements the other flavors.

Salt: Enhances all the flavors in the hummus.

Olive oil: Adds richness and helps achieve a smooth texture.

To achieve a smoother and creamier hummus, consider peeling the chickpeas before blending. This extra step can make a significant difference in texture. Simply pinch each chickpea between your thumb and forefinger to remove the skin. Additionally, roasting the beets instead of boiling them can enhance their natural sweetness, adding a deeper flavor to your beet hummus.

• cooked beets - Substitute with roasted red peppers: Roasted red peppers provide a similar vibrant color and a sweet, slightly smoky flavor that complements the hummus.

• cooked beets - Substitute with carrots: Steamed or roasted carrots offer a sweet and earthy flavor that can mimic the taste of beets in hummus.

• chickpeas - Substitute with white beans: White beans, such as cannellini or great northern beans, provide a similar creamy texture and mild flavor.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter has a similar consistency and nutty flavor, making it a good alternative to tahini.

• tahini - Substitute with Greek yogurt: Greek yogurt adds creaminess and a slight tang, though it will alter the flavor profile slightly.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness, though it has a slightly different flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a hint of sweetness, though it will change the flavor profile slightly.

• ground cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can complement the other ingredients in the hummus.

• ground cumin - Substitute with smoked paprika: Smoked paprika adds a smoky, slightly sweet flavor that can enhance the overall taste of the hummus.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though it will also introduce a different taste profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and mild flavor, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a similar consistency, making it a suitable substitute.

• Allow the beet hummus to cool to room temperature before storing. This prevents condensation, which can affect the texture and flavor.
• Transfer the hummus to an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator. Beet hummus can be kept in the fridge for up to one week.
• For longer storage, consider freezing the hummus. Portion it into smaller containers or use freezer bags for convenience.
• When using freezer bags, flatten the hummus to remove excess air and save space in the freezer.
• Label the containers or bags with the date to keep track of freshness.
• To thaw, transfer the hummus from the freezer to the refrigerator and let it thaw overnight.
• Once thawed, give the hummus a good stir to restore its creamy texture. If it appears too thick, add a small amount of olive oil or lemon juice to adjust the consistency.
• Avoid refreezing hummus once it has been thawed, as this can affect its texture and flavor.
• Enjoy your beet hummus with fresh pita bread or veggies for a delightful snack or appetizer.

• For a quick and easy method, place the beet hummus in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.

• If you prefer a more controlled reheating process, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the beet hummus in the top pot and stir occasionally until warmed through. This method ensures even heating without the risk of burning.

• For a stovetop method, transfer the beet hummus to a small saucepan. Add a splash of olive oil or a bit of water to help maintain its creamy texture. Heat over low to medium heat, stirring frequently, until it’s warmed to your liking.

• If you’re in the mood for something a bit different, spread the beet hummus on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake in a preheated oven at 350°F (175°C) for about 10 minutes. This will give it a slightly roasted flavor and a warm, creamy consistency.

• For those who enjoy a bit of a smoky flavor, consider reheating the beet hummus on a grill. Spoon it into a heatproof dish, cover with foil, and place on the grill over indirect heat. Warm it for about 10-15 minutes, stirring occasionally, until it’s heated through and has a subtle smoky aroma.

• Food processor: Essential for blending all the ingredients into a smooth and creamy consistency.

• Measuring cups: Used to measure the exact amount of cooked beets and other ingredients.

• Measuring spoons: Necessary for accurately measuring the tahini, lemon juice, cumin, and salt.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Spatula: Useful for scraping down the sides of the food processor to ensure all ingredients are well-blended.

• Serving bowl: Perfect for presenting the finished beet hummus.

• Knife: Needed for chopping the cooked beets into smaller pieces before adding them to the food processor.

• Cutting board: Provides a stable surface for chopping the beets and other ingredients.

• Can opener: Required to open the can of chickpeas.

• Colander: Used to drain and rinse the chickpeas thoroughly.

Use pre-cooked beets: Save time by using pre-cooked beets available in the produce section.

Canned chickpeas: Opt for canned chickpeas to skip the soaking and cooking process.

Minced garlic: Buy pre-minced garlic to avoid peeling and chopping.

Lemon juice: Use bottled lemon juice if you don't have fresh lemons on hand.

Food processor: A food processor will blend ingredients faster and more efficiently than a blender.

Batch preparation: Double the recipe and freeze portions for future use.