Upgrade your hummus game this Valentine's day (or any other day) with this beautiful, bright pink beet hummus. It makes for a festive appetizer or something fancy to snack on while you cook your dinner. We like to thinly slice (on a mandoline) an assortment of seasonal root veggies to make it uber-healthy, but it tastes just as good with pita chips or warm bread.
The secret here is to use high-quality tahini (remember - there is no hummus without tahini!) such as our favorite one from Seed and Mill. For a limited time, get 10% off Seed and Mill products with code KYOORDFRIEND10 on www.seedandmill.com
If you’re pushed for time, don’t fret about using home-cooked chickpeas – you can still harness the flavor with canned ones. On the other hand - try to cook your beet, since pre-cooked beets, while taste great, might affect the color and the hummus won’t be as bright.
Save this spread in the fridge, covered, for about 4-5 days. Make sure to stir through fresh olive oil to freshen it up!
Happy Valentine’s Day!
Number of servings: Appetizer for 4-6 people or a main course for 1-2 people
1 small beet
1 15-oz. can chickpeas – drained
6 oz (about 8-9 Tbsp) Seed and Mill Tahini
2 tbsp Kyoord High-phenolic Olive Oil + more for serving
Juice from 1 large lemon
2-3 cloves garlic
1 tbsp salt (or more)
½ tbsp ground cumin
½ - 1 cup ice water
Place whole unpeeled beet in a small saucepan. Cover with water, bring to boil and reduce to simmer. Simmer for 10-15 minutes till fork tender.
Drain the beet and cool until ready to handle.
Peel the beet - the peel will easily come off just by pinching it off the beat. Rinse under cold water.
Add the beet and all other ingredients to the bowl of a food processor or blender. Use only half the water initially, and add more if needed.
Blend on medium to full speed until hummus is creamy and at desired consistency. Add more water as needed, or if too thin, add tahini to thicken.
Transfer to a serving bowl and drizzle with olive oil and any other toppings you like. Serve with freshly cut veggies, pita chips, or warm bread.
Recipe notes / tips:
- You can use pre-cooked beets, but the color might not be as vibrant as in freshly cooked ones
- This saves in the fridge, covered, for about 4-5 days. Add fresh olive oil and stir to freshen up.
- Do not substitute for a sub-par tahini – this will affect the taste