Spring weather is finally here! Warmer weather motivates me to make light and simple food. If you haven’t tried beet hummus yet, you are missing out! It can be used as a dip or a spread and pretty much goes with everything. The bright pink color is stunning and brightens up any meal. Beets can be messy to handle because the color will stain everything. I usually try to wear food safe gloves while handling them and try to make sure that I wipe off anything they come in contact with quickly. I find that boiling beets is an easy way to cook to them. Once they are cooked and cooled, the peels come off very easily – you don’t need a peeler. Cooked beets have a buttery, slightly sweet flavor. They are very low in calories and fat yet still very filling. They are high in fiber and also vitamin C. I added chickpeas to my recipe in order add some protein and extra fiber to this tasty dip. The tahini is the secret ingredient that brings an irresistible flavor and depth to this recipe. Beet hummus goes with fresh vegetables like carrots and cucumbers as well pita chips or pita bread. I like to spread it on my toast in the morning and also use it on sandwiches. Beet hummus is great as a healthy appetizer or snack. If you are short on time, you can use about 1.5 cups of pre-cooked beets instead of cooking them yourself. This recipe can also be made ahead of time and stored in the fridge until you’re ready to serve it. I love beet hummus and actually prefer it over regular hummus these days. As always, if you make this recipe let me know how it turns out by posting a picture on Instagram or Facebook and tagging @thefriendlyepicurean or pin this recipe on Pinterest.
- 3 small beets
- 1 (15oz) can of chickpeas, drained and rinsed
- 2 tbs tahini
- 2 small cloves of garlic
- 2 tbs extra virgin olive oil
- 2 tbs fresh lemon juice
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/2 tsp salt plus more to taste
- 1 tbs chopped parsley (optional topping)
- 1 tsp sesame seeds (optional topping)
DirectionsWash beets thoroughly and place in a medium sized saucepan with enough water to cover them. Bring to a boil, then lower heat and simmer for about 45-50 minutes. Beets swill be fork tender when done. Submerge beets in cold water. Remove peels with your hands once beets are cool to touch. Cut beets into quarters and place in food processor along with chickpeas, tahini, garlic, olive oil, lemon juice, cumin, paprika, and salt. Process in food processor until smooth. Add more salt to taste. Transfer to a serving bowl and top with parsley and sesame seeds before serving. May store in an airtight container in the fridge for up to 5 days.