5-Minute Beet Hummus

Print Recipe

No ratings yet

This beautiful, vibrant beet hummus offers a smooth, creamy texture and earthy, savory taste.

Prep Time5

Total Time5

Course: Appetizer, Side Dish, Snack

Cuisine: American, Mediterranean, Middle Eastern

Keyword: beet hummus, hummus

Servings: servings

Calories: 118kcal

Author: Jenny Levine Finke

Equipment

High-speed blender or food processor

Ingredients

For the Hummus

1 can of cooked chickpeas drained and rinsed (15 ounces)
8 ounces cooked beets see notes
2 tbsp tahini
2 cloves garlic minced
1 lemon zest
1 lemon juice
1 tsp kosher salt
Fresh ground pepper to taste
2 tbsp olive oil

For the Topping

¼ cup pine nuts
1 tbsp olive oil

For Serving

Crunchmaster crackers
Cut-up vegetables

Instructions

In a high-speed blender or food processor, combine the chickpeas, beets, tahini, garlic cloves, lemon zest, lemon juice, salt, and pepper. Blend until smooth, about 45 seconds.
While the food processor is blending, add olive oil and blend for another 45 seconds until smooth and creamy.
Add salt and pepper as desired, and transfer the hummus to a serving bowl.
For the toasted pine nut garnish, heat the olive oil in a small pan over medium-high heat. Add the pine nuts and lightly toast for about 1 minute, watching them carefully so they don’t burn.
Pour the pine nuts and olive oil mixture over the hummus and serve with gluten-free crackers and cut-up vegetables.

Notes

For the recipe to come together quickly, use pre-cooked (steamed) beets. You can find pre-cooked beets in the produce section of your grocery store or use canned beets instead.

Alternatively, you could wash, peel, and roast beets from scratch. Plan on spending an extra 35-45 minutes prepping the recipe if using fresh beets.

I used the entire 8-ounce package of beets, which gave the hummus a smooth consistency. You could use fewer beets. If by chance the hummus is too thick, add a little water until the consistency is just right.

Roasted fresh beets offer a more vibrant red color than store-bought beets. If you want red (vs. pink) hummus, use fresh roasted beets.

Always check labels to ensure all ingredients are gluten-free.

Nutrition