Best Beet Hummus Recipes

EASY BEET HUMMUS

Steps:

• Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

EASY BEET HUMMUS RECIPE BY TASTY

Steps:

• Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
• Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

ROASTED BEET-WHITE BEAN HUMMUS

Steps:

• Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites.

INSTANT POT® BEET HUMMUS

Steps:

• Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

ROASTED GOLDEN BEET HUMMUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
• Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
• Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

ROASTED BEET HUMMUS

Steps:

• Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.

BEET HUMMUS

Steps:

• Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
• Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

BEET HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Wrap beets in aluminum foil. Place on a baking sheet.
• Roast beets in the preheated oven until tender, about 45 minutes. Unwrap carefully; let cool until easily handled, 5 to 10 minutes. Peel and chop into large chunks.
• Combine beets, garbanzo beans, olive oil, lemon juice, tahini, balsamic vinegar, garlic, spearmint, cumin, salt, and pepper in a food processor; blend until smooth.

ROASTED RED BEET HUMMUS

Steps:

• 1. Wash and trim the red beets and then wrap them in tinfoil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees 2. In a small sauce pan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don't want to dominate the sesame seed flavor with olive oil. 3. Cook them over a medium-high heat for about 5 minutes, or as needed. When the mixture looks like the photo below, remove them from the stove. 4. When the red beats are fully cooked (you can tell by poking them with a knife) then remove them from the oven and let cook. Once cooled, peel them and cube them. 5. Add the following ingredients to your food processor: the cup of chickpeas, the garlic, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt. 6. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed. 7. Salt to taste and serve. Enjoy!

BEET HUMMUS APPETIZER SPREAD

Steps:

• Process ingredients in food processor until smooth.

ROASTED BEET AND MINT HUMMUS

Steps:

• In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water. Blend until smooth, and season with salt and pepper. Serve with crudite or chips.

ROASTED GOLDEN BEET HUMMUS

Steps:

• 1. If the beets are medium size cut in half-if small, leave whole. *Wrap up the beets in aluminum foil and roast for 1 hour at 375 degrees until very soft. Set aside to cool briefly. *Note: you can also roast the whole garlic cloves with the beets if desired. They won't take as long to roast and you'll have to remove them from the oven after about 30 minutes of roasting time.
• 2. If desired, peel the beets (I don't). Cut into chunks and place the beets in a food processor along with the rest of the hummus ingredients. PULSE to desired consistency adding more olive oil or tahini for smoother hummus.
• 3. Now taste test and adjust. I had to add more lemon juice (juice of 1 1/2 lemons in total) to help balance the sweetness of the beets.
• 4. Scrap the hummus into a serving bowl or onto a platter. Garnish with za'atar or sumac, cilantro or parsley, and a drizzle of olive oil. Serve at room temperature.

VEGAN PARTY PLATTER AND HUMMUS BEET

Steps:

• For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish.
• To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
• To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
• Place the hummus and cream cheese in the center of a large serving platter.
• Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.

BEET HUMMUS

Steps:

• Place all ingredients in a food processor and pulse until smooth.
• Serve with crackers (Elise suggests topping with goat cheese).

ROASTED BEET HUMMUS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place each beet on a square of foil and wrap well. Set on a small baking sheet and bake until easily pierced with a fork, 20-30 minutes. Remove from oven and let sit until cool enough to handle. Using your hands, slip off the outer layer of beet, or use a carrot peeler. Cut into quarters and add to the pitcher of a blender along with the garbanzo beans, tahini, garlic, lemon juice, cumin, and 1/2 teaspoon salt.
• Pulse until pureed, adding bean liquid as needed to get things moving, and puree until completely smooth.
• Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pitas and/or veggies.

BEET HUMMUS RECIPE

Steps:

• Heat oven to 425°F.
• Cut off and discard thin slice from top and bottom of beet. Brush beet with oil; wrap in foil. Place in shallow pan.
• Roast 45 to 55 min. or until beet is tender; cool 20 min.
• Pierce top of beet with fork to secure beet while scraping peel off beet with tip of spoon.
• Cut beet into quarters; place in food processor. Pulse until coarsely chopped. Add 2 Tbsp. water; pulse until smooth. Scrape down side of food processor container. If necessary, gradually add remaining water through feed tube at top of processor while pulsing until mixture forms thin smooth paste. Spoon into medium bowl. Stir in hummus and lemon juice.
• Refrigerate 30 min.
• Top with cheese and nuts just before serving; sprinkle with parsley.

MIDDLE EASTERN BEET HUMMUS TOASTS

Steps:

• Preheat oven to 400 degrees F.
• Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes.
• Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary.
• Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.

RED BEET HUMMUS AS APPETIZER

Steps:

• Heat oven to 425^. Using gloves peel and cube the beets, toss in the olive oil and spread on a sprayed baking sheet. Sprinkle with salt and pepper. Roast for 40-45 minutes, or until beets are soft.
• Remove from oven and cool. Then put the beets in a food processor or high-speed blender. Add remaining ingredients and puree until creamy.
• Adjust spices to your liking, adding more salt, and other spices as desired. Transfer to a bowl and drizzle with olive oil before serving. This will keep in the refrigerator for 4 to 5 days in an airtight container.