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
- 1 small cooked beet, about 2.5 inches in diameter, peeled and ends trimmed (cooled to room temperature)*
- 1, 15-ounce can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1/4 cup runny tahini
- 1 small lemon, juiced (about 3 tablespoons fresh lemon juice)
- 1 large garlic clove
- 3/4 teaspoon salt
- 1/4 cup crushed ice
Instructions
- Place all ingredients in a high-speed blender. 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.
Notes
*To cook my beets I typically do a couple at a time in my Instant Pot. Place the beets with the leaves removed and the skin on in the steamer basket with 2 cups water. Then cook on manual high pressure for 18 minutes (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