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beetroot hummus

suelovesrecipes avatar
Recipe by
Sue L
@suelovesrecipes
Cincinnati, OH

You might think beets a little weird to be in hummus, but really it's not. It has a beautiful color and great flavor, plus my secret for making it velvety smooth. This is wonderful with toasted pita, crudite, or as a condiment on sandwiches and wraps.

yield 8 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For beetroot hummus

  • 16 oz
    can whole baby beets
  • 16 oz
    can chickpeas
  • 1/4 c
    tahini
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    salt
  • 1-1/2 tsp
    ground coriander
  • 1/2 tsp
    ground cumin

How To Make beetroot hummus

  • 1
    Drain the canned beets and discard the canned liquid. Place the beets in a food processor fitted with the chopping blade.
  • 2
    Rinse and drain the canned chickpeas, and take care to pinch the skins off and discard those or your hummus will be gritty. Trust me, it is worth the pain.
  • 3
    Put the chickpeas in with the beets and remaining ingredients.
  • 4
    Puree until smooth. Garnish with a little extra virgin olive oil and minced pistachios if you like, but not required. Serve with toasted pita bread or vegetables, or use as a spread on sandwiches and wraps.
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