Beet Hummus Peppers Recipe

Beets: Cooked beets provide a sweet, earthy flavor and vibrant color to the hummus.

Chickpeas: These legumes add a creamy texture and protein to the hummus.

Tahini: A paste made from sesame seeds, adding a rich, nutty flavor.

Garlic: Fresh minced garlic gives a pungent, savory kick.

Lemon juice: Freshly squeezed lemon juice adds acidity and brightness.

Cumin: Ground cumin provides a warm, earthy spice.

Salt: Enhances the flavors of all the ingredients.

Olive oil: Adds a smooth, rich texture and flavor.

Bell peppers: Halved and seeded, these serve as edible bowls for the hummus.

When blending the beets and chickpeas for the hummus, make sure to scrape down the sides of the blender periodically to ensure all ingredients are fully incorporated. This will help achieve a smoother and more consistent texture. Additionally, if the mixture is too thick, you can add a tablespoon of water at a time until the desired consistency is reached.

• cooked beets - Substitute with cooked carrots: Carrots provide a similar sweetness and vibrant color, though the flavor will be slightly different.

• chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor, making them a good alternative for hummus.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter offers a similar creamy texture and nutty flavor, suitable for those with sesame allergies.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but provides a similar earthy and aromatic quality.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor, enhancing the overall taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and healthy fat content, making it a great alternative.

• bell peppers - Substitute with zucchini boats: Zucchini boats can be hollowed out and used as a vessel for the hummus, offering a different but complementary flavor.

• To keep your beet hummus fresh and vibrant, store it in an airtight container. This will prevent any unwanted odors from seeping in and keep the flavors intact.
• Place the container in the fridge. The hummus will stay fresh for up to 5 days, making it a perfect make-ahead option for busy weeks.
• If you have leftover bell peppers, store them separately in a resealable plastic bag or another airtight container. This will help maintain their crispness.
• For freezing, spoon the beet hummus into a freezer-safe container, leaving some space at the top for expansion. Seal tightly.
• Label the container with the date so you can keep track of its freshness. The hummus can be frozen for up to 3 months.
• When you're ready to enjoy, thaw the hummus in the fridge overnight. Give it a good stir before serving to restore its creamy texture.
• If you prefer to freeze the bell peppers as well, blanch them first. This involves boiling them for a couple of minutes and then plunging them into ice water. This step helps preserve their color and texture.
• After blanching, pat the bell peppers dry and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to serve, thaw the bell peppers in the fridge and fill them with the thawed beet hummus. This ensures that both components retain their best qualities.

• Preheat your oven to 350°F (175°C). Place the bell peppers stuffed with beet hummus on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warm throughout.

• For a quicker option, use a microwave. Place the beet hummus peppers on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the skillet. Place the bell peppers cut side down and cover with a lid. Heat for about 5-7 minutes, or until the beet hummus is warmed through.

• For those who enjoy a slightly crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the beet hummus peppers in the basket, ensuring they are not overcrowded. Heat for 5-7 minutes, checking halfway through to avoid overcooking.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the bell peppers on a baking tray and cover with aluminum foil. Heat for about 10-15 minutes, or until the beet hummus is warm and the peppers are slightly tender.

• Blender: Used to combine and blend the cooked beets, chickpeas, tahini, garlic, lemon juice, cumin, salt, and olive oil until smooth.

• Measuring cups: Used to measure out the cooked beets and chickpeas accurately.

• Measuring spoons: Used to measure the tahini, lemon juice, cumin, salt, and olive oil precisely.

• Knife: Used to mince the garlic and halve and seed the bell peppers.

• Cutting board: Provides a safe surface for cutting and preparing the garlic and bell peppers.

• Spoon: Used to spoon the beet hummus into the halved bell peppers.

• Serving platter: Used to arrange and serve the stuffed bell peppers.

• Refrigerator: Used to chill the stuffed bell peppers until ready to serve.

Use pre-cooked beets: Save time by purchasing pre-cooked beets from the store instead of cooking them yourself.

Canned chickpeas: Opt for canned chickpeas to avoid the lengthy process of soaking and cooking dried chickpeas.

Food processor efficiency: Use a food processor instead of a blender for faster and smoother blending.

Pre-minced garlic: Buy pre-minced garlic to skip the step of peeling and mincing fresh garlic.

Prep in advance: Make the beet hummus a day ahead and store it in the fridge, so you only need to fill the bell peppers when ready to serve.