| Prep: 15 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 8g | 1g | 25g |
| sugars | fibre | protein | salt |
| 7g | 6g | 7g | 0.2g |
As a native of the agriculturally rich heartland of Nebraska, I’ve had the fortune of experiencing firsthand the wholesome goodness of farm-fresh ingredients. When the earthy aroma of the Midwest soil meets the vibrant, homegrown vegetables, magic happens. And it’s this kind of rural enchantment that inspired me to create the recipe I’m about to share with you — the Beet Hummus.
A Touch of Simplicity
This Beet Hummus recipe combines two of my most adored things: the humble simplicity of heartland ingredients and the vast versatility of a classic dip. It echoes the hearty warmth of traditional Midwest stews while introducing the delightful zing of Mediterranean flavors.
Health is Wealth
Not just enticing to the tastebuds, the Beet Hummus packs an impressive array of nutritional benefits. Beets, the centerpiece of the recipe, are well-loved for their potent antioxidants, fiber content, and inflammation-reducing properties—all of which contribute to overall health (source). Meanwhile, garbanzo beans, or chickpeas, are an excellent source of plant-based protein, aiding in satiety and weight management, among many other benefits (source).
Then there’s the star performer in many hummus recipes—tahini. A thick paste made from sesame seeds that boasts a wealth of nutrients like healthy fats, antioxidants, and a handful of essential vitamins and minerals.
Perfect Pairing
This Beet Hummus pairs marvelously with fresh vegetables or whole grain pita, creating a vibrant, dynamic medley of flavors that makes for an appealing snack or appetizer. If you’re a fan of dishes like Baba Ganoush or classic Chickpea Hummus, this Beet Hummus will likely find a deserving spot in your repertoire.
But don’t just restrict it to the role of a dip. It works equally well as a spread over warm, crusty bread or as an accompaniment to grilled chicken or fish.
It’s evident to see (and taste!) why the Beet Hummus has earned a special place in my heart and on my table. It embodies the comforting simplicity inherent to Midwestern cooking while delivering a flavor profile that is as nutritious as it is delicious. I hope you relish it just as much as I do!
What You’ll Need
- 2 medium-sized beets, roasted
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 2 lemons, juiced
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 teaspoon cumin (optional)
- Fruit or vegetables of choice for serving
Method
Step One
Begin by preheating your oven to 375 degrees F (190 degrees C). Wash the beets thoroughly, leaving the skins on. Cut off the tops and the roots then wrap them in foil. Place them on a baking sheet and roast in the preheated oven. They are cooked when you can easily insert a fork in the beet, which usually takes about 1 to 2 hours depending on their size. Let them cool, then peel the skin off.
Step Two
In a food processor, place the roasted beets along with the drained and rinsed garbanzo beans. Make sure to pulse a few times to combine them.
Step Three
Add to the food processor the tahini, minced garlic cloves, freshly squeezed lemon juice, sea salt, olive oil, and cumin (if using). Process everything together until smooth. You may need to stop and scrape down the sides of the bowl a few times. If the hummus is too thick, you can add more olive oil or a little bit of water to reach your preferred consistency.
Step Four
Taste and adjust seasonings as needed. You might want to add more salt, garlic, or lemon juice according to your taste.
Step Five
Finally, transfer the beet hummus to a serving bowl. You can serve it immediately or chill in the fridge for a couple of hours before serving. This beet hummus can be served with fruit or vegetables of choice. It also makes a great spread for sandwiches and wraps.
