Homemade beet hummus that comes together in no time!
Would ya look at the color on that baby? Stunning.
Sometimes eating healthy can be pretty beautiful. And to think that all of that is straight from nature is even cooler.
Now if you know me, hummus has long been one of my favorite foods. I’ve proclaimed that there will be a hummus bar at my wedding despite that fact that I’m not from the Mediterranean or anywhere even close. I crave fresh hummus so often that I know it can’t be normal.
Here’s the thing, I even like store-bought hummus and find that it is one of those foods that can actually be pretty tasty even though it was bought in store. That being said, there really is nothing like blending your own batch of creamy hummus. Any time I make it, it is gone within a few days.
At the farmers market last weekend, I picked up some beets and really didn’t know what I was going to do with them. Do beets intimidate anyone else or is it just me? For some reason, I get so nervous when I get beets with the full stem – but really, roasting them couldn’t be any simpler.
It is as simple as cutting off all the green stems, scrubbing them for good measure, wrapping in foil, and roasting for an hour in the oven. Then once they are cooled, all you have to do is peel off the skins. Every inch of your hands may look like you just committed a crime (thank you, beet juice) but they turn out perfect every time and are fairly forgiving.
I added the roasted beets to the food processor, pulsed them slightly, added chickpeas, tahini, lemon, salt and pepper and blended away. Slowly adding in olive oil is key to getting the perfect consistency. It came out so creamy and fluffy. Some people like to peel the chickpeas before blending but I feel like that is an unnecessary extra step. Totally up to you though.
I split the batch in half, keeping one half for myself and gave the other to my mom for her to take on her girl’s weekend. It’s such a fun color (and tastes so good!) that it is sure to be the talk of the food spread.
Perfect to take to parties if you’re asked to bring an appetizer. If you give it a try, let me know!
- 1 roasted beet
- 1 15 oz. can chickpeas (drained and rinsed)
- 2 Tbsp tahini
- ½ lemon, juiced.
- 1 tsp. salt
- 1 tsp. pepper
- 2 cloves garlic, minced
- ⅓ cup extra virgin olive oil
- Slice roasted beet into chunks and put into food processor.
- Pulse until finely chopped
- Add chickpeas, tahini, lemon, salt + pepper, garlic. Turn food processor on.
- Slowly add in olive oil as food processor is on.
- Combine until creamy.
- Serve with crudites, chips, pita, your finger.