– 1 medium beet, roasted and peeled – 1½ cups cooked chickpeas (or 1 can, drained) – ¼ cup tahini – 2 tablespoons lemon juice – 1 garlic clove – 2 tablespoons olive oil – Salt, to taste – Water or extra olive oil, as needed
Wrap beets in foil and roast at 400°F for 45–60 minutes. Let cool, peel, and chop before blending into the hummus base.
Add beets, chickpeas, tahini, lemon juice, garlic, and olive oil to a food processor. Blend until smooth and vibrant.
Add water or more olive oil for desired consistency. Season with salt to taste and serve with veggies, crackers, or warm pita.
Store beet hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving for best texture.
This beet hummus offers a twist on the classic: it’s creamy, full of flavor, packed with fiber, and naturally gluten-free and vegan.
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