Looking for Super Bowl Sunday snacks? This dip is it. Why beet hummus? It’s extremely pink, fresh and a little different than your standard ranch offering for the veggie tray. Plus, it’s vegan (if you’re into that).
I eat hummus from the grocery store all the time, but it’s fairly easy to make it on your own, as long as you have a sharp blade from a blender or food processor. And it tastes so much brighter! It’s kind of like pesto – homemade has a significant difference.
Roast the beets
This may come as a surprise, but you only need two beets for this beet hummus. If you’ve ever cooked with them before, you know how pigmented they are. Your knife will look like a scary movie when you are done.
Be sure to scrub your beets with water to ensure that the grime comes off. Personally, I don’t see the need to peel them, but some people prefer to take the skin off. Once it’s roasted and blended, you can’t even see or taste the skin, so I skip that part.
Rub just a touch of olive oil on them and wrap them up with foil. They need to roast for at least 45-50 minutes until they are soft enough. It won’t be very good if they are still rock hard!
Once the beets are ready, it’s smooth sailing from there. Just pile all the ingredients in to the food processor and pulse away!
Need chips?
If you want a recipe for lime tortilla chips (very Chipotle style), I walk through how did that in this recipe: Crock Pot Chicken Tortilla Soup with Lime Chips.
Those tortilla chips are extremely easy to make and are SUPER tasty. Since I baked mine, they had more of a pita chip consistency, but they are plenty crunchy. All you need is a brush of olive oil, a squeeze of lime, and salt.
If you’re looking for more snacks or appetizer foods, try my Slow Cooked Beef, Goat Cheese and Red Pepper Empanadas!
Need a food processor? I love mine and can’t believe I survived so long without one! Get one here at Bed Bath and Beyond.
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Easy Beet Hummus
Equipment
- baking sheet
- Food processor or strong blender
- sharp knife
- cutting board
Ingredients
- 1 can chickpeas (15 oz), drained
- 1 lemon zest and juice
- 3 tbsp tahini
- ¼ tsp salt
- 2 medium sized beets
- 1 clove garlic peeled
- ¼ cup olive oil plus more if needed
- 1 pinch red pepper flakes
Instructions
- Preheat the oven to 375°. Wash your beets thoroughly, making sure all dirt is removed. Chop off the rough root and then wrap both beets in foil. Drizzle and rub a small amount of olive oil on them before sealing the foil, and then place in the oven for 50 minutes. The beets should be soft enough to easily stick a knife through them. Let cool for for a few minutes.
- Chop up your beets into smaller pieces. If you are using a blender, you might need to cut them up even smaller so they don't get stuck.
- Drain your chickpeas and add them to the food processor, followed by the lemon juice and zest, tahini, salt, red pepper flakes, garlic, and beets. Pulse the processor until the mixture appears smooth. Take off the lid and wipe the sides down. Add the 1/4 cup of olive oil, replace the lid and process again until smooth. If the hummus still appears chunky, add some more olive oil until it is loose enough to dip chips in easily (but not drippy).
- Spoon hummus into a bowl. Top with a sprinkle of lemon zest if desired.
Nathan Fleischer
Love it!