Can I use canned beets for this recipe?

I don’t recommend using canned beets as many of them are packed in a sweet-salty liquid, which would negatively impact the flavor of this hummus. You can, however, use one of those vacuum-sealed beets that are sold refrigerated in the produce section. Although, freshly-cooked beets will always yield a superior flavor and the most saturated pink color.

Can I roast a beet for hummus instead of boiling it?

Yep! Just wrap it in foil and cook in a preheated 400ºF oven until it can be pierced easily with a knife, about 40 minutes.

Can I make beet hummus in a blender?

Unfortunately, most standard blenders only work well for dips with a substantial amount of liquid in them, so they are not suited for this recipe. A Vitamix would likely be sufficient, though I personally haven’t tested it.

How long does beet hummus last in the fridge?

When stored properly in an airtight container in the fridge, it will last for about 1 week.

This Easy Beet Hummus is a Showstopping Party Dip

Description

Fuchsia beetroot hummus is a showstopping dip for parties and potlucks, and fabulous for midday snacking, too.

Ingredients

Scale

1 small-medium beet (2 1/2-3” in diameter, 5-6 ounces)* [see note below]
One 15-ounce can chickpeas (or 1 1/2 cups home-cooked chickpeas)
1 medium garlic clove
3 tablespoons well-stirred tahini
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil, plus more for drizzling
1 1/2 teaspoons ground cumin
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
2 to 3 tablespoons water
Za’atar, for sprinkling

Instructions

Thoroughly wash the beet under running water.
Place in a medium pot and add enough water to cover the beet. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until it can be pierced with a knife with zero resistance, 30 to 35 minutes.
Drain and set the beet aside to cool. (To speed things up, chill it in the fridge.)
Meanwhile, drain the chickpeas in a mesh strainer and rinse well under running water. Shake off all excess water.
Place chickpeas in a food processor, along with the garlic, tahini, lemon juice, oil, cumin, salt, and pepper. When the beet is cool enough to handle, trim off the ends, peel off the skin (with a vegetable peeler or a paring knife), then chop the beet into large chunks. Add to the food processor and purée until completely smooth. Add water as needed – 1 tablespoon at a time – to achieve a smooth, creamy, fluffy consistency.
Taste and adjust the seasonings if needed. For best results, chill the hummus for at least 20 minutes before serving.
To serve, scrape into a serving bowl, drizzle with olive oil, and sprinkle with za’atar.

Notes

While I don’t recommend substituting with canned beets, you can use one of those pre-cooked vacuum-sealed ones that are sold refrigerated in the produce section.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 157
Sodium: 156 mg
Fat: 9.5 g
Carbohydrates: 14.5 g
Fiber: 4 g
Protein: 5.3 g