Recipe: Beet Hummus
A creamy, pink-hued hummus made with steamed beets in the food processor.
Makesabout 2 cups
Prep5 minutes to 10 minutes
If you only associate hummus with the classic beige variety, here’s one that is sure to surprise you. This fun version, with its bright-pink hue, is sweet and spicy and totally unexpected, thanks to one colorful ingredient: beets!
An Earthy, Bright-Pink Hummus in Just 5 Minutes
While chickpeas are the traditional base for hummus, we’ve loosened the rules a bit and opted for steamed beets instead. Not only does this give the dip a deep-pink hue, but it also lends an earthy sweetness to each bite. To balance the sweetness, we added a clove of garlic, some nutty tahini, spicy cumin, and tangy lime juice, then whirred everything together in a food processor. In just five minutes, you have a playful take on the dip we all know and love.
Beet Hummus
A creamy, pink-hued hummus made with steamed beets in the food processor.
Prep time 5 minutes to 10 minutes
Makes about 2 cups
Nutritional Info
Ingredients
- 1 (8-ounce) package
steamed beets, quartered
- 2 tablespoons
olive oil
- 2 tablespoons
tahini
Finely grated zest of 1 medium lime
Juice of 1 medium lime
- 1
clove garlic, coarsely chopped
- 1 teaspoon
ground cumin
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
Instructions
Place all the ingredients in a food processor fitted with the blade attachment or a blender. Blend until very smooth, stopping to scrape down the sides of the bowl as needed, about 5 minutes total. Taste and season with more salt and pepper as needed. Transfer to a bowl and serve with pita chips or raw vegetables.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.