Beet Hummus Recipe

5 from 7 votes

This beet hummus is creamy and so smooth. Made with a handful of wholesome ingredients, this dip is perfect as an appetizer or a midday snack.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mediterranean, middle eastern

Servings:

If using canned chickpeas, place them in a saucepan with their liquid and simmer for 20 minutes until very tender.
In a food processor, combine the tahini and garlic. Blend for about a minute until smooth and creamy.
Add the cooked chickpeas, beets, lemon juice, and salt to the food processor. Blend for another minute.
add in the ice cubes and blend for 2-3 minutes until the mixture becomes creamy and velvety.
Transfer the beet hummus to a shallow serving bowl and smoothen the top using a spoon. Drizzle with olive oil, sprinkle with toasted pine nuts, and garnish with chopped parsley for a final touch.

Warm Your Chickpeas: To get a creamy texture, simmer canned chickpeas in liquid or water before mixing. Make sure to cook enough them until they’re almost falling apart. Warm chickpeas blend more smoothly.
Ice Cubes for Creaminess: Adding ice would smoothen the hummus like magic! Don’t skip this step if you want super smooth hummus.
Adjust Texture Gradually: If your hummus is too thick, add cold water or reserved chickpea liquid one tablespoon at a time until you reach your desired consistency.
No Olive Oil in Hummus: Whipped olive oil is bitter, therefore traditional hummus recipes always call for olive oil drizzled right before serving.