Cranberry Walk

Beetroot Hummus

I always seem to be whipping up a batch of hummus, especially when my sons are around. They love snacking on it with veggies, pita chips, and pretzels. I had a bunch of beets, so I decided to make Beetroot Hummus. I tweaked my basic recipe a bit and, along with the beets, added some cumin and coriander to highlight the sweetness of the beet. It was so delicious and looked so beautiful that I plan on making it over and over again.
 

Ingredients for Beetroot Hummus:

Hummus:

1 -15 ounce can chickpeas, drained, liquid reserved and rinsed

2 tablespoons reserved liquid from chickpeas

1/2 cup chopped cooked beets

1/4 cup Tahini

4 teaspoons fresh lemon juice

1 lemon, zested

2 cloves garlic, minced

3/4 teaspoon kosher salt

1/8 teaspoon cumin

1/8 teaspoon coriander

dash of cayenne

Topping:

1-2 tablespoons extra virgin olive oil

1 teaspoon sesame seeds

1 tablespoon chopped fresh parsley

Serve with pita and vegetables.

I used my Cuisinart food processor to make the hummus. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.

Time-Saving Tips: Prepare the hummus up to a few hours in advance.

Let's see what we need.

We're ready to cook.

Combine the chickpeas, garlic, lemon zest, lemon juice, pepper, salt, cumin, coriander, and reserved chickpeas liquid in the bowl of a food processor; process until coarsely chopped and add the tahini. Pulse until it is almost smooth, I prefer it to have some texture. Transfer the hummus to a bowl and drizzle with the olive oil, sesame seeds, and parsley.

It's ready! Beetroot Hummus looks so good and is delicious. It's perfect for after school snacks, entertaining, or anytime you're in the mood for great hummus.

Enjoy!

Beetroot Hummus:

Ingredients for Beetroot Hummus:

Hummus:

  • 1 -15 ounce can chickpeas, drained, liquid reserved and rinsed

  • 2 tablespoons reserved liquid from chickpeas

  • 1/2 cup chopped cooked beets

  • 1/4 cup Tahini

  • 4 teaspoons fresh lemon juice

  • 1 lemon, zested

  • 2 cloves garlic, minced

  • 3/4 teaspoon kosher salt

  • 1/8 teaspoon cumin

  • 1/8 teaspoon coriander

  • dash of cayenne

Topping:

  • 1-2 tablespoons extra virgin olive oil

  • 1 teaspoon sesame seeds

  • 1 tablespoon chopped fresh parsley

  • Serve with pita and vegetables.

  • I used my Cuisinart food processor to make the hummus. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.

  • Combine the chickpeas, garlic, lemon zest, lemon juice, pepper, salt, cumin, coriander, and reserved chickpeas liquid in the bowl of a food processor; process until coarsely chopped and add the tahini. Pulse until it is almost smooth, I prefer it to have some texture. Transfer the hummus to a bowl and drizzle with the olive oil, sesame seeds, and parsley.

  • Time-Saving Tips: Prepare the hummus up to a few hours in advance.

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