Beet Hummus
Susan Olayinka, who shares food tips at The Flexible Fridge, may be stating the obvious when she says, "Hummus is already amazing." But what if we told you that this U.K.-based recipe developer has an easy, accessible, and healthy recipe for elevating ordinary hummus to a completely new level? We're talking about beet hummus, which, as Olayinka noted, is fun and functional at the same time.
"I love pink food, and beets have many health benefits," she told Health Map. Consider that beets are high in magnesium, folate, potassium, and vitamin C, just to name a few vitamins and minerals you'll find in this vibrantly hued veggie. Plus, studies have shown that beets can lower blood pressure and boost overall heart health.
So, if you are as "obsessed with hummus" as Olayinka is, you will love this yummy, versatile recipe that also does a body good — not to mention that this beet hummus is downright gorgeous to look at.
Shop for your beet hummus ingredients
Many of us are familiar with the basic ingredients needed to create hummus. For this recipe, you will shop for a can of chickpeas, a medium beet, a lemon, tahini, garlic, salt, extra virgin olive oil, cumin, and optionally, sesame seeds and chopped parsley.
If you haven't made beet hummus or worked with tahini before, Olayinka explained to Health Map, "Tahini is a sesame seed paste. It's a bit like peanut butter but made with sesame seeds. It tends to be used a lot in Mediterranean cuisine."
If you've never purchased a beet before, pay attention. Olayinka explains: "Beets are a root vegetable. They're red in color. Although it's a vegetable, it tastes very sweet." So, no need to be intimidated by the beet. Chances are, you will enjoy its flavor and the flavor of this hummus in general, with Olayinka noting about her recipe: "The taste is delicious — it's very savory and has a hint of sweetness to it. It also features some tanginess from the lemon."
Roast your beets for this beet hummus
Step one to enjoying your special spin on beet hummus is to wash and peel that beet. You will then slice the bright red vegetable into discs, placing the rounds on a baking sheet (cover it with foil for easier clean up). Hit the beet slices with extra virgin olive oil, and sprinkle on some salt. Then, slide the baking sheet into the oven for about 40 minutes at 320 degrees.
We asked Olayinka why she does not just blend the raw beets right into her hummus, and her answer ensures we would never skip the roasting step: "I like to roast the beetroot first because it adds a caramelized, sweet taste," she told us.
Meanwhile, once your beets are nearly done roasting and caramelizing away, you will start to blend your other ingredients together, either in a traditional blender or a food processor.
Blend up your beet hummus
In your blender, you will place your chickpeas, lemon juice, the tahini, garlic cloves — yup, it's okay to toss 'em in whole — plus the cumin, a tad more salt, water, and olive oil. Toss in the roasted beetroot as well. Olayinka instructs home cooks to blend the ingredients on high for just 30 seconds before hitting "stop" and scraping down the sides with a silicone spatula. Then, blend the mixture for another 30 seconds, ensuring that all the small chunks become smooth and well-combined.
You can always pulse the mixture for a few more seconds until your beet hummus reaches the perfect velvety consistency. Um, are you getting hungry? Us too!
Serve your beet hummus
To serve, spoon the hummus into a serving dish of choice. Olayinka notes you can go ahead and top your hummus with a sprinkling of sesame seeds, chopped parsley, or a drizzle of the olive oil if you'd like. Or heck — how about going for it with all three? And you can totally make this dish ahead of time if you are planning to have friends over later today or even tomorrow, with Olayinka telling us, "This will keep for about three days in the fridge."
She also told us about how she enjoys the recipe, saying, "I love to make this as a snack during the week — it's quick and pairs well with anything from pita bread slices to cut-up vegetables to crackers." But get this: You can even make a meal out of your beet hummus. Olayinka suggests spooning a dollop onto a roasted sweet potato. Yum!
- 1 can of chickpeas
- 1 medium beetroot
- 1 lemon, juiced
- ¼ cup tahini
- 2 small garlic cloves
- ½ teaspoon cumin
- ⅛ teaspoon salt
- 4 tablespoons water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sesame seeds
- 1 tablespoon chopped parsley
- Wash and peel the beetroot.
- Slice the beetroot into discs, pour on 1 tablespoon of extra virgin olive oil, and sprinkle on some salt.
- Place in the oven for 40 minutes on 320 degrees Fahrenheit.
- After 40 minutes, place in the blender washed chickpeas, lemon juice, tahini, garlic cloves, cumin, salt, water, 2 tablespoons of olive oil, and roasted beetroot.
- Blend on high for 30 seconds. Scrape down the sides with a silicone spatula.
- Blend for a further 30 seconds.
- Pour the hummus into a serving dish and top with optional sesame seeds, parsley, and olive oil.
| Calories per Serving | 376 |
| Total Fat | 26.5 g |
| Saturated Fat | 3.6 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 28.7 g |
| Dietary Fiber | 8.6 g |
| Total Sugars | 5.8 g |
| Sodium | 323.0 mg |
| Protein | 10.2 g |
