Beet Hummus Recipe

Prep Time: 5 minutes
Bake Time: 15-20 minutes
Total Time: 25 minutes

Ingredients

• 1 1/3 cups beets, cooked (~300 g fresh beet + 2 Tbsp olive oil+1/2 tsp salt)
• 1 cup (~170 g) chickpeas, cooked (save 1/4 cup of liquids)
• 1/4 cup (60 ml) lemon juice (~1,5 lemons)
• 1/3 cup (~78 ml) olive oil
• 2 tsp lemon zest
• 3 small clove of garlic (2 cloves for baking beet)
• 2 Tbsp tahini/cashew paste
• 1/2 tsp ground cumin
• 1/4 tsp salt

Optional garnishes

• Feta cheese
• Fresh herbs or microgreens
• Sesame seeds
• Lemon zest
• Olive oil

Directions

1. Cook the beets: peel and chop the beets, sprinkle with olive oil, with salt and black pepper, you can add fresh garlic. Then bake them in the oven at 200°C (392°F) for 15-20 minutes until they’re tender. Turn beetroot 1 time during roasting. Once cooked, let them cool for a few minutes.
2.  Add the cooked beets and chickpeas, lemon juice, lemon zest, olive oil, 1 small clove of garlic, tahini or cashew paste, ground cumin, and salt into the food processor and pulse until smooth and creamy. At the end add 1/4 cup chickpea liquids and blend.
3. Serve with fresh herbs, feta cheese, olive oil and seeds.

How to cook chickpeas?

Soak the dry chickpeas (1:3) for 5-8 hours or overnight. Rinse the chickpeas well under water and cook for 45 minutes over low heat, or until the chickpeas are very soft and literally fall apart in your hands. This will add a creamier flavor to the dish.