Red Beet Hummus
Red Beet Hummus is a sweeter version of the wonderful Classic Hummus. Featuring red beets, garlic, and a small amount of tahini for an earthy flavor. This Red Beet Hummus tastes great on pita chips, carrot sticks, and on a sandwich or wrap!
Ingredients
- 2-3 Small Cooked Beets, peeled and roughly chopped
- 2 Cloves Garlic, rough chopped
- 1 14.5 oz Can of Garbanzo Beans, rinsed and drained
- 1 tsp Lemon Zest
- ¼ cup Lemon Juice, fresh squeezed
- 3 Tbsp Warm Water
- 2 Tbsp Tahini
- ¼ cup Olive Oil
- ⅛ tsp Cumin
- Pinch of Kosher Salt
- Pinch of Black Pepper
Instructions
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In a food processor, add the beets, garlic, garbanzo beans, lemon zest, lemon juice, and water. Pulse several times. Then process for about 20 seconds to fully incorporate the garlic.
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Add the tahini, olive oil, cumin, salt & pepper. Pulse a few times. Then process until creamy. Adjust salt to taste.
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Serve at room temperature for best flavor.
Recipe Notes
Beets can be Roasted in a 450 degree (F) oven for about 45 minutes for small-medium size beets (Don't peel. Rub with olive oil before roasting). -------- Beets can also be Pressure Cooked (see my Instant Pot Beets recipe). --------- This recipe is a variation of my Classic Hummus recipe, which I've made for 20 years!