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Blender Beet Hummus

Homemade Beet Hummus with Lemon and Tahini

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

Not only is this beet hummus so fun to serve to guests due to its bright pink color, it is also so delicious! Simply combine cooked beets, tahini and canned chickpeas with lemon juice and blend until silky smooth. This results in a thick and creamy beet hummus that is perfect served with pita, raw veggies or chips.

Ingredients

Units Scale
  • 2 small beets (red or golden beets), about 2.5 inches in diameter, peeled, ends trimmed (cooked and cooled to room temperature and then skin removed) [see notes for how to cook]
  • 1, 15-ounce can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1/4 cup runny tahini
  • 1 lemon, juiced (about 3 tablespoons fresh lemon juice)
  • 1 large garlic clove
  • 3/4 teaspoon salt
  • 1/4 cup ice water

Instructions

  1. Add all ingredients to a high-speed blender and blend from low to high until smooth and creamy. This hummus can be made in a food processor or blender (the blender gives it an extra-smooth texture).
  2. Taste and adjust as needed. Add more lemon juice for brightness, tahini for richness, salt for flavor, or ice water to thin it out.
  3. Scrape down the sides if needed and blend again briefly to make sure everything is fully incorporated.
  4. Transfer to a serving dish and garnish as desired. For a classic touch, use the back of a spoon to create a well in the center and drizzle with high-quality extra virgin olive oil. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.

Equipment

Notes

To cook your beets, you can either boil or pressure cook them:

  • Boil Method: Place beets in a pot, cover with water, and boil on the stovetop until fork tender — about 20–30 minutes depending on their size.
  • Instant Pot Method: Add 2 cups of water to your Instant Pot and place the beets (skin on, stems removed) in the steamer basket. Cook on manual high pressure for 20 minutes (make sure the valve is set to sealed). Once done, press Off and manually release the pressure. Check for fork tenderness — if needed, cook large beets for an additional 5–10 minutes.

Let the cooked beets cool, then rub off the skins and bring them to room temperature before using in this recipe.

  • Prep Time: 5
  • Category: Side

Find it online: https://www.eatingbyelaine.com/best-ever-creamy-beet-hummus/