Isn't the color of this hummus mesmerizing?? Ya know why?? BEETS! Beet hummus! I'm not the hugest fan of the taste of beets, but recently I've been pleasantly surprised! Maybe it's my taste buds changing with age, or maybe I've just started cooking them better?! Regardless, you can hardly (if at all) taste the beets in this hummus. They're included mostly to add this vibrant color AND because they're a great source of nutrients. So they're pretty and nutritious, they sound unBEETable to me!!
Nutrition Info!
Beets are filled with nutrients like folate, vitamin C, potassium, manganese, and fiber!
Beets are just the beginning of the nutrition in hummus! Hummus’s healthful profile, packed with plant-based protein and dietary fiber, elevates the dish. It becomes a wholesome addition to wraps, sandwiches, salads, and even as a flavorful spread on toast. A testament to its adaptability, this dip effortlessly bridges the gap between indulgence and nutrition, making it a delightful and versatile choice for every meal.
The Best Tip to Make Smooth & Creamy Hummus
A little while ago, I discovered some truly game changing hummus! It all stemmed from the best tip ever on how to make creamy, fluffy hummus at home. The secret: add ice water! The coldness of the water helps create the fluffiness and thickness of this recipe. Adding water also makes this hummus oil free, which, is even healthier for you! It’s a trick that I didn’t believe could work at first. But after trying this again and again I’ve realized this is 100% the key to a deliciously creamy hummus. It not only makes it oil-free (you can’t even tell), it also is the thickest hummus I’ve ever made.
If you're not a fan of beets, try this one out. And if you're really not a fan of beets, then try out my OG hummus recipe!
Beet Hummus
Ingredients
- 1-2 beets roasted (see below)
- 1 can 15-oz chickpeas (drained and rinsed)
- ¾ cup tahini
- 1-2 teaspoon avocado oil for the beet
- Juice of ½ a lemon
- 1 garlic clove
- ¾ teaspoon cumin
- 1 ½ teaspoon salt
- ½- ¾ cup ice water
Instructions
- Preheat oven to 375 degrees F and wash your beet (scrub and remove stem) then drizzle in some avocado oil then wrap tightly in foil. Roast for 1 hour (it should be tender) then set in the fridge to cool to room temp.
- Once the beet is cooled, peel then cut into quarters.
- Add tahini, lemon, garlic, cumin, and salt to a food processor then blend until smooth.
- Then pour in the ice water a bit at a time through the top of the processor while it is still running until the hummus starts to look lighter in color (about 1-2 mins).
- Add the rinsed and drained chickpeas as well as the beets to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated.
- Enjoy!!
If you tried it out, let me know what you think below!
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