Beet Hummus
This easy beet hummus is made with canned beets — no roasting, no mess, no stained hands. Just drain, blend, and serve. The color is absolutely unreal, the flavor is creamy and earthy with just the right amount of lemon and garlic, and the whole thing comes together in five minutes flat.
Servings: 7 servings
Calories: 134kcal
Equipment
Ingredients
- 1 can pre-cooked beets, drained 15 oz.
- 1 can chickpeas, drained (save the liquid) 15 oz.
- 3 Tbsp. tahini
- 2 Tbsp. olive oil
- 1 whole lemon, juiced
- 2-3 cloves garlic
- 1/2 tsp. cumin
- salt, to taste
- 2 Tbsp. reserved chickpea liquid
To Serve
- drizzle of olive oil
- flaky sea salt
- Za’atar or Everything Bagel Seasoning
- Warm pita or veggies
Instructions
- Add the beets to a high-speed blender and blend until smooth (this helps keep is pink). Once smooth add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt and chickpea liquid and blend until smooth.
- Taste and adjust with salt and lemon juice as desired. If needed add another Tbsp. of chickpea liquid to thin it out.
Notes
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 104mg | Fiber: 3g | Sugar: 3g
