The Best Healthy Beet Hummus Recipe
Vibrant beet hummus packed with iron and fiber. Perfect as a healthy dip, spread, or snack. Vegan, gluten-free, and easy to make!
Servings
Ingredients
- 1 large beet about 200g - see notes
- 1.5 cups cooked chickpeas
- ¼ cup lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 garlic cloves peeled
- 1 tsp sea salt flakes
- 1 tsp ground cumin
- ½ cup ice cubes or 1/3 cup ice water
Instructions
- To cook the beets, cut the stems about 1 inch from the top of the beet. Rinse well. Add to a pot of boiling water, bring down to a simmer, and cook covered for 30 to 40 minutes (this will vary slightly depending on the size of the beetroot)—Spike with a fork to check that the beets are tender. Drain, and place the beetroot in a bowl of ice water. This will prevent further cooking and accelerate the cooling process. Once cool down, peel the skin using your fingers. It should come off easily.
- To a high-speed blender: add the chickpeas, beets, lemon juice, tahini, olive oil, garlic clove, salt, cumin, and ice cubes and blend until you reach a smooth consistency. Use a temper or spatula to scrap down the sides as necessary. Take some breaks if needed as to not overheat your blender.
- Place in the fridge to firm up. Once ready to eat add your favorite toppings (I used pistachios and lemon zest in the video) and enjoy!
Video
Notes
Beets: I used fresh beets for this recipe, but to save time, you can also use pre-cooked beets from the shop. Steaming or roasting the beets will also work.
Ice Cubes: Ice cubes help to get an extra smooth consistency, cold water can work if you do not have ice cube available
Nutritional Information - Per Serving
Calories 85kcal | Carbohydrates 6g | Protein 3g | Fat 5g | Sodium 230mg | Fiber 3g | Vitamin A 1IU | Vitamin C 3mg | Calcium 28mg | Iron 1mg