Lemony beet hummus

Lemony beet hummus

If you ever get bored of plain hummus, this lemony beet hummus will be a welcome addition to your repertoire.

Beets have impressive health benefits. They are packed with vitamins, minerals and anti-inflammatory plant compounds. They are low in calories and high in fiber. But I love them mostly for their beautiful jewel color, that brings this hummus its amazing shade of pink.

To brighten up this hummus even further, I’ve added a whole lemon (zest and juice), that adds extra vitamin C and more beneficial plant compounds.

How to make lemony beet hummus

This lemony beet hummus starts off with our basic hummus recipe, to which I’ve simply added a roasted beet, a lemon, and a Middle Eastern spice called sumac that has a nice lemony flavor. If you don’t have any sumac, a suggested substitute is normally lemon zest or juice, but since they are already included in the recipe, just omit it.

Roast your beets the day before, using my tips on this page: Roasted beets. Let them cool down completely before using in this recipe. Note that roasted beets can keep a long time in the refrigerator (a week or more).

Gather these 5 ingredients you should always have on hand: a can of chickpeas (aka garbanzo beans), tahini (sesame paste), garlic, a lemon, and some olive oil.

Grab your food processor or blender, and get going!

Lemony beet hummus
Lemony beet hummus

Try our other recipes:

Easy beet salad

Roasted beets

Hummus

Roasted red pepper hummus

Cilantro jalapeño hummus

Roasted garlic hummus

Sun-dried tomato and basil hummus

Lemony beet hummus
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5 from 2 votes

Lemony beet hummus

This bright colored lemony beet hummus will bring a smile to your table. It is loaded with nutrients and delicious.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 12
Author: Veronique Eichler

Ingredients

Instructions

  • Drain the chickpeas, reserving some of the liquid for later. Rinse them well in a strainer.
  • Peel beet and chop into large pieces.
  • Chop garlic into a few large pieces.
  • Place chickpeas, beets, garlic, tahini, lemon zest and lemon juice, salt pepper and sumac in the food processor. Pulse and process into a smooth paste, scraping the sides as needed.
  • Add olive oil, and pulse a few times until blended.
  • If the result is too thick, add a couple tablespoons of reserved liquid from the can and blend again.
  • Place in a serving bowl, drizzle top with a teaspoon olive oil and a dash of sumac or sesame seeds.

Nutrition

Nutrition Facts
Lemony beet hummus
Amount per Serving
Calories
76
% Daily Value*
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Sodium
 
208
mg
9
%
Total Carbohydrate
 
8
g
3
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
1
g
1
%
Includes Added Sugar
 
0
g
Protein
 
3
g
6
%
Vitamin A
 
14
IU
0
%
Vitamin C
 
6
mg
7
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
124
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. Pingback: Sun-dried tomato and basil hummus - Cuisine With Me

  2. Pingback: Cilantro jalapeño hummus - Cuisine With Me

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