Creamy 10-Minute Beetroot Hummus
This is truly the BEST Beetroot Hummus under the sun and so easy to make in just 10 minutes. Beautiful to look at, an amazing balance of flavors and a smooth, creamy texture to boot!
Servings: 4 servings
- 1/4 cup cooked, peeled and diced beet see above notes for cooking suggestions
- 1 1/2 cup cooked chickpeas, drained and rinsed
- 1/4 cup well-stirred tahini
- 2 tbsp extra virgin olive oil
- 1-2 large cloves garlic, minced to taste
- zest of one lemon
- 1/2 tsp ground cumin
- 1/4 cup lemon juice
- 3/4 tsp sea salt or to taste
- 2 tbsp water or more to obtain desired consistency
In your food processor with the "S" blade, combine tahini, water, olive oil, cumin, salt, garlic, lemon zest and lemon juice to a food processor. Pulse until smooth.
Scrape down the sides of the food processor and add in the chickpeas and cooked beets. Run for 2 minutes. Stop. Scrape down sides of the bowl. Run for an additional 2 minutes or until hummus is very smooth. If needed, add an additional tablespoon of water to obtain your desired consistency.
Taste and season with additional salt, minced garlic, cumin, and/or lemon juice if desired.
Enjoy. Garnish with a drizzle of olive oil or a little black pepper if desired. See above for pairing ideas. Store leftovers in an air tight container in fridge for 4-5 days.
Serving: 4g | Calories: 261kcal | Carbohydrates: 22g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 453mg | Potassium: 291mg | Fiber: 6g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2.7mg