This vibrant beet hummus is a nutrient-packed, anti-inflammatory dip—nice for mezze, snacking, or spreading.
Beet Hummus
I’ve to confess, I’m not the most important fan of roasted crimson beets, however I really like how they style on this beet hummus! The roasted beets mix with canned chickpeas, tahini, lemon, and garlic right into a creamy dip, good as an appetizer, snack, or unfold to your favourite sandwich. It’s additionally excessive in fiber and anti inflammatory, making it pretty much as good for you as it’s tasty. You can too skip roasting the beets and purchase them cooked to save lots of time. For less difficult hummus recipes, strive my Basic Hummus, Roasted Pink Pepper Hummus, and Edamame Hummus.
Why This Works
Conventional hummus is already anti-inflammatory due to elements like chickpeas, olive oil, tahini, garlic, and lemon, all of which comprise antioxidants and wholesome fat. Including roasted beets enhances the anti-inflammatory properties. Plus, they’re scrumptious in hummus!
- Vibrant: No synthetic colours right here! The attractive magenta hue comes straight from roasted beets.
- Nutrient-Packed: Beets present fiber, folate, and antioxidants, whereas chickpeas add plant-based protein.
- Mediterranean Eating regimen-Pleasant: This hummus is full of entire, heart- wholesome elements generally discovered within the Mediterranean eating regimen.
- Anti-Inflammatory Advantages: Beets and olive oil comprise antioxidants that assist coronary heart well being and battle irritation.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, vegan, gluten-free, high-fiber, Mediterranean diet-friendly, dairy-free, and anti- inflammatory
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What You’ll Want
Listed below are the elements for this roasted beet hummus. See the recipe card under for the precise measurements.
- Beets: Minimize off the greens and scrub the beets clear.
- Chickpeas are additionally known as garbanzo beans and are a traditional hummus ingredient.
- Baking Soda: Boiling the chickpeas with baking soda “raises the pH of the water and helps” them break down, creating an extremely clean hummus.
- Garlic Cloves for taste
- Tahini, a floor sesame seed paste, is one other important element of hummus.
- Olive Oil improves the feel and style.
- Lemon: Use the lemon zest and juice for optimum citrus taste.
- Spices: Coriander, cumin, salt
- Garnish: Microgreens and lemon zest for a reasonably end
Make Beet Hummus
If you happen to don’t have a meals processor, you’ll want a high-speed blender to make this straightforward beet hummus recipe. See the recipe card on the backside for printable instructions.
- Roast the Beet: Wrap the beet in foil and bake on a rimmed baking sheet at 400°F, relying on the scale, for 50 minutes to 1 hour quarter-hour. As soon as you’ll be able to simply pierce it with a fork, take away it from the oven and let it cool.
- Take away Beet Pores and skin: Rub the pores and skin off together with your fingers whereas rinsing it beneath working water, or use a paper towel to softly rub it off. Roughly chop the roasted beet.
- Boil the Chickpeas: Add the beans and baking soda to a small saucepan and canopy with water. Convey the combination to a boil on excessive warmth, then cut back it to medium. Boil for 20 minutes till the chickpeas are tender and a number of the skins start to return off. Drain and rinse beneath chilly water.
- Make the Hummus: Add the beets and garlic to the meals processor and pulse till finely chopped. Add the remaining elements and mix till clean.
- Serve: Switch the hummus to a shallow bowl and prime with olive oil, lemon zest, and microgreens if desired.
Variations
- Can you employ canned beets for hummus? You’ll be able to, however roasted beets will ship higher taste. Dealer Joe’s and Complete Meals promote cooked beets within the refrigerated produce part.
- Hummus with out Tahini: Swap tahini with cashew butter or use extra olive oil.
- Regulate to fit your tastes: Add roughly lemon juice and garlic, relying in your preferences.
- Herbs: Add dried herbs, like za’atar, oregano, parsley, or thyme.
Serving Options
- For dipping: This beetroot hummus is attractive on a crudite platter. Serve it with heat pita wedges and contemporary veggies like cucumbers, radishes, child carrots, and bell peppers.
- Sandwich Unfold: Use it as an alternative of mayo or mustard for an additional taste enhance, as I did on this Hummus Avocado Toast recipe.
- Add It to Grain Bowls: I made a quinoa bowl with cucumber, arugula, hard-boiled eggs, and this hummus, and it was a fast, nutritious lunch.
- Use it any recipe that requires hummus, like these Greek Nachos, Veggie Hummus Cucumber Boats, and Greek 7-Layer Dip.
Storage
- How lengthy does do-it-yourself beet hummus final within the fridge? It lasts for as much as 4 days within the fridge in an hermetic container. You can too make it a day early for those who’re serving it a celebration.
- Freeze the hummus in an hermetic container for as much as 3 months.
- Thaw: Refrigerate it in a single day earlier than serving. If the consistency is simply too thick after freezing, you could want so as to add a bit water or olive oil and mix once more.
Extra Wholesome Dip Recipes You’ll Love
For extra snack concepts, try my Sauces, Dips, and Spreads Recipes assortment, plus these 5 scrumptious dips to fulfill your cravings!
Yield: 6 servings
Serving Measurement: 1 /3 cup
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Preheat the oven to 400 levels F.
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Wrap the beet tightly in foil and place on a small rimmed baking sheet. Switch to the oven to roast till fork tender, about 50 minutes to 1 our quarter-hour. Take away from the oven and let cool. As soon as the beet is cool sufficient to deal with, take away the pores and skin with clear fingers beneath working water or use a paper towel to softly rub off the pores and skin. Roughly chop the beet and put aside. It is best to have about ¾ cups – You’ll be able to alternatively use store-bought cooked beets!
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Whereas the beet roasts, add the chickpeas and baking soda to a small saucepan and canopy with water 2 inches above the chickpeas. Convey the combination to a boil over excessive warmth. As soon as boiling, flip the warmth right down to medium and let boil for 20 minutes, till the chickpeas are tender and a number of the skins are starting to return off. Drain the chickpeas and rinse them beneath chilly water. Put aside.
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In a meals processor fitted with the blade attachment, add the chopped beet and garlic. Pulse till very finely chopped, scraping down the edges as essential. Add the rinsed chickpeas, tahini, olive oil, lemon zest, lemon juice, coriander, cumin, and salt to the meals processor and mix till fully clean, about 1 minute, scraping down the edges as periodically.
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Switch the hummus to a shallow bowl and swirl within the bowl. Prime with non-obligatory drizzle of olive oil, lemon zest and microgreens and serve with pita wedges and/or veggies.
Final Step:
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Serving: 1 /3 cup, Energy: 206.5 kcal, Carbohydrates: 20 g, Protein: 7 g, Fats: 12 g, Saturated Fats: 1.5 g, Sodium: 428 mg, Fiber: 5.5 g, Sugar: 4 g