Skip the preservative-packed, store-bought tubs and make fresh, natural hummus at home. This beet hummus, inspired by the kind found at Trader Joe’s, is an anti-inflammatory powerhouse packed with vitamins A, B, and C, protein, fiber, calcium, potassium, and iron. Beets add a beautiful, deep-crimson color to the traditional chickpea hummus you’re used to eating. Roasted beet hummus is a gluten-free, dairy-free, and vegan delight for parties and snacking. Serve with crudites or slather your homemade hummus on a warm pita bread topped with labne, pomegranate arils, za’atar spice and parsley leaves. There’s nothing better—especially when you remember that you made it yourself.
This beet hummus recipe takes almost no time to whip together. The longest (and hardest) part is waiting about one hour for the beets to roast. But once they’re cooked, the hummus comes together quickly. Throw the beets into a food processor with the rest of the ingredients and blend until silky-smooth and creamy. That’s that. Less than 10 minutes later, you have beet hummus.
You can roast the beets the night before, or purchase pre-cooked and peeled beets vacuum-sealed in plastic from your local grocery store.
4 large beets
2 tablespoons extra-virgin olive oil, separated
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
Juice of 1 lemon
Zest of 1 lemon
¼ teaspoon salt
Freshly ground pepper to taste
How to Make It
Preheat oven to 375°F.
Wash the beets and thoroughly dry them with a kitchen towel or paper towel. Coat all the beets lightly with 1 tablespoon oil, wrap in aluminum foil, and place on a baking sheet.
Bake for 50 to 60 minutes, or until cooked through.
Remove the beets from the oven, unwrap, and cool for 10 minutes, or until they’re cool enough to handle.
Cut the stems and tails off the beets.
Peel the skin off by cupping one beet in your hands and using your thumbs to push the skin away from the beets. The juice will most likely stain your clothes and your hands, so wear an apron and gloves. Or, you could rub the skins off under running cold water to prevent falling victim to red hands.
Chop the beets into ¼-inch thick pieces and place in a food processor. Process for 5 minutes, or until the beets are smooth.
Add the can of chickpeas, lemon juice, lemon zest, salt, and pepper to the beet mixture and pulse for another minute. Once it’s smooth again, process for a few extra seconds while slowly drizzling the remaining tablespoon of olive oil into the bowl.
Using a spatula, scrape the hummus from the bowl, and store in an airtight container for three days in the fridge.
To serve, mix in one tablespoon labneh and top with a handful of pomegranate arils, za’atar spice, and parsley leaves. Or, add to a pita to eat beet flatbread for breakfast.