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    Best Ever Creamy Beet Hummus

    Jan 18, 2022 · Leave a Comment

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    This Creamy Beet Hummus is bright pink and so, so fun to make and eat! It's a classic hummus recipe, but the addition of beets pairs so well with the lemon, chickpeas, and tahini that you'll be adding them into every batch you make from now on.

    Easy Creamy Beet Hummus Recipe

    One of our very favorite snacks is hummus! We make at least a batch every week and it's a go-to for dipping, spreading, and adding to dinners. I'm firmly convinced that hummus makes every meal better! With two little girls in the house (and a preschooler who is excited about anything his big sisters are excited about!), anything pink is a huge hit. I go all out with pink foods on Valentine's Day, from our favorite Pink Smoothie Bowl to their favorite Homemade Pink Juice to Creamy Pink Pasta for dinner! Since I am all about a theme, I had to add a pink snack into the rotation...and this Creamy Beet Hummus came to be! The savory, slightly sweet yet earthy beets pair so well with bright lemon, nutty tahini, and hearty chickpeas.

    Read the Post: Vegan & Gluten-Free Foods I Meal Prep Every Week!
    Easy Vegan Pink Hummus
    Beet Hummus Ingredients

    Creamy Beet Hummus Ingredients

    This is a pretty classic hummus recipe! The only main difference is the beet, which is of course added for that incredible bright pink color and a subtle, earthy flavor that shocked me with how delicious it was.

    • Beet - I used a beet that was about 2.5 inches in diameter, peeled with the ends trimmed. The beet should be cooked, peeled and cooled to room temperature before you put it in the blender.
    • Chickpeas - Drain and rinse one can of chickpeas (also called garbanzo beans). I always have chickpeas in my pantry...I go through them so fast!
    • Tahini - Tahini is a paste made with sesame seeds and it adds the perfect flavor to hummus. I also use it as a nut-free base for Easy Creamy Vegan Tahini Sauce and even in my Salted Tahini Date Chocolate Smoothie!
    • Lemon - You only need three tablespoons of lemon juice, which for me was one small lemon. I think freshly juiced lemon tastes best in recipes like this.
    • Garlic - I used one large clove, but the beauty of making hummus at home is you can taste and adjust if you like hummus that's more garlicky!
    • Salt - Start with a little, then taste and adjust!
    • Crushed ice - This is my hummus secret ingredient! The ice shards act as miniature bonus blades in the blender and make your hummus smoother and even a bit fluffy. It's magic!
    • How to Make Creamy Beet Hummus
    • How to Make Creamy Beet Hummus
    • How to Make Creamy Beet Hummus

    How to Make Creamy Beet Hummus

    One of the best things about hummus is how easy it is to make! Toss all of your ingredients into a high-speed blender and run it from low to high speed, until the hummus is smooth and creamy. If it's looking a little thick, you can add a splash of water to think it out. I like using a mini spatula to scrape down the sides to make sure everything is incorporated! Store your hummus in an airtight container for up to five days.

    Pink Hummus Recipe

    How to Quickly Cook Beets

    Beets take a while to cook, so I make them in the Instant Pot. Leave the skins on (remove the leafy greens from the top, though!) and use the steamer basket with 2 cups of water. Cook them on manual high pressure for 18 minutes, then release the steam and let the beets cool before you peel the skins off. They’ll slide off easily, and then you can let them cool to room temperature before using them in this hummus recipe. I typically cook a couple at once to use throughout the week in hummus, grain bowls, smoothies and on salads. If you have a particularly large beet you might need to increase the time by about five minutes.

    Blender Beet Hummus

    All About Chickpeas

    Chickpeas (also called garbanzo beans! They're the exact same thing as chickpeas!) are so high in protein, they're the perfect pantry staple for vegans. As a legume, chickpeas also contain fiber, complex carbs, and folic acid.  Plus, they are low in fat and contain no cholesterol! These truly are an incredible source of nutrition for people on a plant-based diet.

    The Pantry Staple That Does It All: Over 30 Chickpea Recipes
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    Pink Hummus with Beets

    All About Beets

    Beets are low in calories and an excellent source of folate and a good source of potassium, vitamin C and dietary fiber. Look for round, firm and smooth beets with non-wilted leaves. Look for a vibrant red color. Beets will last a long time when stored properly, so leave one inch of the stem attached and removed the rest of the leaves, then store in a bag in the refrigerator for up to three weeks. Wash your beets well before using; they’re grown underground, so they need a good scrubbing!

    How to Make Beet Hummus

    More Beet Recipes

    • Creamy Vegan Pink Pasta Made with Beets
    • Vegan Beet Tzatziki Salad
    • Pear and Roasted Beet Arugula Salad with Hazelnuts
    • Beets and Greens Detox Smoothie
    • Creamy Pitaya Beet Smoothie
    • Chickpea Flour Pizza with Pesto and Roasted Beet Noodles
    • Pink Hummus Dip
    • Pink Hummus Dip
    • Pink Hummus Dip
    Beet Hummus Recipe

    What to Serve with Hummus

    This is the fun part! In my house, I pair hummus with almost everything. Veggies, salad, dinner bowls (like this Mediterranean Quinoa Bowl or Vegan Shawarma Quinoa Bowl)...it's all delicious with a scoop of hummus! We love using this as a snack dip with pita, crostini, raw veggies or even served on toast. It would pair perfectly with Easy Almond Flour Crackers or Easy Homemade Seed Crackers. You can use it as a spread on my Raw Rainbow Veggie Hummus Wraps to add the most cheerful splash of color! When I serve hummus as a dip I like to add a drizzle of olive oil, microgreens and Crispy Chickpeas.

    Easy Vegan Beet Hummus

    Best Beet Hummus Recipe

    More Hummus Recipes

    • Quick and Easy Creamy Hummus
    • Easy Paleo Zucchini “Hummus” (no chickpeas)
    • Creamy Lemon-Parsley Hummus
    • Maple Roasted Butternut Squash Hummus
    • Garlic Pumpkin Hummus
    • Easy Green Hummus (dye-free)
    • Simplified Israeli-Style Hummus
    • Easy Almond Pulp Hummus
    • ALL HUMMUS RECIPES
    Click Here for My Vegan Sauces & Dip Roundup!
    The Pantry Staple That Does It All: Over 30 Chickpea Recipes!
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    Blender Beet Hummus

    Creamy Beet Hummus


    • Author: Elaine Gordon
    • Total Time: 5 minutes
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This Creamy Beet Hummus is a classic recipe, but the addition of beets pairs makes it so good that you'll be going back for seconds!


    Ingredients

    Scale
    • 1 small cooked beet, about 2.5 inches in diameter, peeled and ends trimmed*
    • 1, 15-ounce can garbanzo beans (chickpeas), drained and rinsed
    • ¼ cup runny tahini
    • 1 small juicy lemon, juiced (about 3 tablespoons fresh lemon juice)
    • 1 large garlic clove
    • ¾ teaspoon salt
    • ¼ cup crushed ice

    Instructions

    1. Place all ingredients in a high-speed blender.  The beet should be cooked, peeled and cooled to room temperature.  Blend from low to high speed  until smooth and creamy.  Add a little water to thin if. needed.  You may need to stop and scrape down the sides with a mini spatula and re-blend.
    2. Serve immediately with pita, crostini, chips, raw veggies or on toast or in wraps.
    3. When serving as a dip I like to garnish with olive oil, microgreens and crispy chickpeas.
    4. Store leftovers in an airtight container in the refrigerator for up to five days.

    Equipment

    Bamboo and Silicone Mini Tool Set

    mini spatula

    Buy Now →

    Instant Pot

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    Vitamix High-Speed Blender

    high-speed blender

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    Notes

    *To cook my beets I typically do a couple at a time in my Instant Pot.  I place the beets with the leaves removed and the skin on in the steamer basket with 2 cups water.  Then I cook on manual high pressure for 18 minute (on sealed not venting).  When it is finished cooking, press Off and manually release the pressure.  Check that the beets are fork tender.  If you have a large beet you might need to cook an additional five minutes.  Once they are fork tender, allow the beets to cool before handling, then peel the skin off.  Once the skin is off and the beet is at room temperature it is ready to use in this recipe.

    • Prep Time: 5
    • Category: Side

    Keywords: beet hummus recipe

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