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beet hummus with crackers and carrots
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Beet Hummus

Beet Hummus is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.
Prep Time15 minutes
Cook Time45 minutes
Servings: 6
Author: Lori Alcalá

Equipment

  • Medium pot
  • Large frying pan
  • Blender
  • Cutting board
  • Kitchen knife
  • Prep Bowls
  • Serving bowl
  • Wooden spoon

Ingredients

  • 1 Beet cooked and cut into cubes
  • 4 cups Garbanzo beans (or chickpeas) cooked and drained
  • 1 Lemon large, juice only
  • 1 clove Garlic minced
  • 6 tablespoon Extra virgin olive oil
  • ¼ cup Water
  • 2 tablespoon Sesame seeds toasted
  • .5 tablespoon Cumin seeds plus more to taste
  • Pinch Salt
  • Pinch Ground pepper

Instructions

Cook the Beet

  • Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack.
  • Place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 mins or until fork tender.
  • Once cooked, set your beet aside in a bowl to cool.

Toast the Seeds

  • Heat a pan over medium high and carefully pour in the sesame seeds.
  • Stir seeds constantly, making sure they don’t burn.
  • Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.

Chop the Vegetables

  • Peel the skin from the beet with a sharp knife, using a fork to hold the beet in place.
  • Slice the beet into ¼″ cubes and add to the blender.
  • Chop the garlic and slice the lemon in half.

Blend Up the Hummus

  • Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper.
  • Squeeze in the lemon. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine.
  • Finally, pour in the water.
  • With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes to initial blending for a fluffier hummus.
  • Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.

Serve and Eat

  • Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds.
  • Serve your hummus with fresh veggies, crackers, pita bread, or toast. Soooo pretty and so good!

Notes

Store covered with foil or in an airtight container in the fridge for 5-7 days.