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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.
Try our other recipes:
Lemony beet hummus
- 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.