Confession: I’ve been known to eat hummus with a spoon. By itself.
Typically, after a confession, a person will state that they aren’t proud of their behavior and vow to change. I’m NOT doing that. I’ll never apologize for my love of hummus. Especially, when it’s as bright and pretty as this one.
You may think I’m being dramatic, but, seriously, one taste of it and you’ll be hooked.
The best part is, it’s really easy to make. After you cook the beets, you just put it all in the food processor and turn it on. That’s it!
The hardest part is deciding how to cook your beets. I highly recommend roasting them. Roasting makes for a richer flavor that tastes AMAZING in this hummus. The downside? It can take a little while to roast. But, aside from keeping an eye on the oven, there’s not a whole lot of work involved. Remove the greens (if attached – don’t throw them away, they’re great for smoothies – trust me), scrub off the dirt, then wrap each one in aluminum foil. I usually put a touch of avocado oil on them first, but it’s not necessary.
Notice, I didn’t say peel them?! Yep, no peeling involved. Once they’re roasted it’s much easier to get off any hard parts of the outer skin (and cut off the tops).
Although it takes minimal effort, if I know I’m going to be short on time I will roast the beets a day ahead and store them in the fridge. That way it only takes me a few minutes to make the hummus the next day.
If you really don’t have time for roasting, you could always boil them like I do for this recipe. The flavor will be milder, but, hey, you do you – no judgment.
Although I use oil in this recipe, it’s important to mention that it’s not necessary to use it. Wait, what?! Hummus without oil? Yes, it can be done. Wanna know how? My girl Jen shows you on her beautiful blog, Sprouting Zen.
While you’re there, check out some of her other recipes – they’re all AMAZING. I even got distracted by one when I went over to her site to link to her oil-free roasted beet hummus recipe. I mean, vegan buffalo cauliflower casserole?! Yes, please!
If you’re not into the whole eating hummus with a spoon thing, it tastes equally good on cucumbers, carrots, and pretty much anything else you can think of.
What other hummus varieties do you like? Let me know in the comments below.
Looking for more recipes with this nutritional powerhouse? Check out my Roasted Beet and French Lentil Salad. I make it for meal prep at least once a month. Okay, twice a month, but who’s counting?Print
Super creamy and delicious hummus made with a nutritional powerhouse – beets. Easy to make and even easier to eat. Perfect appetizer for a dinner party, potluck, or Tuesday night.
- 2 medium beets, organic when possible
- 1 can (15.5 oz) chickpeas, drained and rinsed
- zest of 1 large lemon (about 2 tsp), organic when possible
- 2 tbsp lemon juice
- 1/4 cup tahini
- 3 cloves garlic
- 1/2 tsp cumin
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- toasted pine nuts + toasted sesame seeds + fresh dill for topping
To roast beets:
- Preheat oven to 400°F.
- Remove beet greens (if attached), leaving a little bit of the stem attached. Scrub clean.
- Wrap the beets individually in foil and add a touch of avocado or olive oil, if desired.
- Roast for 1 hr or until they are tender in the middle.
To make hummus:
- Peel off the beet skin (run under cold water if still hot) and chop off any leftover stems. Cut the beets into quarters to make them easier to process.
- Add all the ingredients (except oil and toppings) to the food processor and process until smooth, stopping to scrape the sides if necessary.
- Slowly add in the oil while processing for another 30 seconds or so.
- Try not to eat it directly out of the food processor when finished like I do 🙂
- Store leftovers (if there are any) in an airtight container in the fridge.
- If you are lucky enough to buy beets with the greens still attached, don’t throw them away! They are highly nutritious and are a great addition to smoothies or salad.
- Zesting a lemon can be challenging. This tool makes it 100x easier. Just be careful of your fingers – I’ve cut myself plenty of times with it.
Disclaimer: Please note that some of the links in this post are affiliate links, meaning that I will earn a small commission if you purchase through those links (at no additional cost to you). I will only link to products and companies that I personally use, trust, and have found helpful (or tasty). Thank you for supporting Diet Confessionals!