|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When we heard of chefs stirring up batches of beet hummus, we were intrigued. We tried a few recipes, but they were either too sweet or too bitter. It was hard to find that happy medium So we hit the test kitchen and created this perfectly balanced beet hummus recipe that both beet lovers (and beet not-so-sure folks) can enjoy.
- 1 pound fresh beets, boiled (see instructions below)
- 2 tablespoon tahini
- 3-5 tablespoon lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1-3 tablespoons olive oil (depending on desired consistency)
Gather the ingredients.
In a food processor, add all ingredients. Begin with 1 tablespoon of olive oil.
After adding all ingredients, blend in food processor until a smooth consistency. Add additional olive oil if necessary to reach desired consistency. Be sure to scrape the side of the food processor bowl to ensure no ingredients are left behind. This can be common with spices, like the cumin, and also salt.
Once you have reached desired consistency, serve immediately or place in the refrigerator for chilled hummus. Serve with pita chips, pita bread triangles, crackers, or cucumber slices or other fresh vegetables.
Store leftover hummus in the refrigerator for 3 to 5 days in an airtight container. You will notice that the color of the hummus gets deeper and darker as each day passes.
Place fresh, trimmed beets in a saucepan and cover with water. Add 2 tablespoons of white vinegar to the water. This will prevent the beets from losing their color. Bring water to boil and allow beets to simmer for 30 minutes. Allow to cool and gently remove skins using paper towels.
Variation Using Jarred Beets
Beet hummus can also be made by using canned or jarred beets. Simply substitute the canned with fresh, skip the boiling, and proceed with the instructions for food processing.
- Store leftover hummus in the refrigerator for 3 to 5 days in an airtight container. You will notice that the color of the hummus gets deeper and darker as each day passes.
- You can also serve this beet hummus on crostini with a little dollop of goat cheese on top. The saltiness of the cheese pairs well with the sweetness of the beets. The crostini gives it the perfect crunchy texture.