Roasted Beet Hummus
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This is a classic hummus recipe but with roasted beets pureed into the mix. It’s as satisfying and earthy as your favorite hummus but with a bit of extra sweetness and some fab color (wowzers!) from those gorgeous beets. This post is sponsored by Pompeian. Pompeian knows that for today’s home cooks, mealtime is not just about fueling up, it’s about experimenting with the latest food trends (like plant-based proteins and luscious fresh produce!) to create shareable, Instagram-worthy dishes.
This time of year there is so much amazing fresh and local produce around. It makes me want to add it to everything. And so I did! I added some fresh, local beets to my standard hummus recipe. It was so delicious that I had to share the recipe with you.
This hummus recipe is very garlicky but that heat is balanced by the sweetness of the beets and also by some lemon juice and lemon zest. Please don’t skip that zest!
Hummus is a great snack anytime. The reason is that it’s high in protein from the chickpeas (also called garbanzo beans). Chickpeas are a great plant-based protein with a
Here’s how to make this bright and fun and delicious Roasted Beet Hummus:
I use canned chickpeas (also called garbanzo beans). They’re so convenient. Open the can, drain off the liquid and then rinse them before putting them into a blender.
Add 1 medium-sized roasted, peeled beet. Learn the mess-free way to roast beets over here.
If you don’t want to cook your own, you can use canned beets. You’ll need 1 cup of drained canned beets. Just add that to the blender.
Then add in the garlic and the tahini paste (this is a paste made from sesame seeds. It’s kind of like peanut butter but with a sesame flavor and is a standard ingredient in hummus). Also go in with some lemon juice, lemon zest, salt and pepper.
Top it all with a good olive oil. Choose one that you like the taste of because you can taste the olive oil in the hummus. I like the Pompeian Extra Virgin Robust Olive Oil. It has a full-bodied flavor that is fruity and very low in acidity, so it’s great when you want to be able to taste it.
Puree it in the blender. I find it best to pulse it until it gets nice and smooth…and bright pink!
Such a vibrant color. That really celebrates what fresh produce is all about, don’t you think?
Dip in a cracker and give it a try!
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- This is a classic hummus recipe but with roasted beets pureed into the mix. It’s as satisfying and earthy as your favorite hummus but with a bit of extra sweetness and some fab color (wowzers!) from those gorgeous beets. The recipe calls for both lemon juice and lemon zest. Please don’t skip either. You’ll totally understand why when you try it.
- 1 (16oz.) can chickpeas, drained
- 1 beet, roasted*
- 2 Tbsp. olive oil, such as Pompeian Robust Extra Virgin
- 2 Tbsp. tahini paste
- 2 tsp. lemon juice
- 1 tsp. lemon zest
- 2 cloves garlic, roughly chopped
- 1/2 tsp. sugar
- 1/4 tsp. salt
- Put chickpeas, beets, olive oil, tahini, lemon juice, lemon zest, garlic, sugar, and salt in a blender.
- Pulse until smooth.
- Taste. Add more salt if desired.
* or 1 cup drained canned beets
The scaling tool will adjust ingredient amounts, but not cook times.
Disclosure: This post is sponsored by Pompeian. All opinions are honest and my own.