Beet Hummus Recipe

Beets: Roasted and peeled, these add a sweet, earthy flavor and vibrant color to the hummus.

Chickpeas: Also known as garbanzo beans, they provide the creamy base for the hummus.

Garlic: Adds a pungent, aromatic depth to the dip.

Tahini: A sesame seed paste that gives the hummus its signature nutty flavor.

Lemon juice: Adds a bright, tangy acidity to balance the flavors.

Olive oil: Helps to blend the ingredients smoothly and adds a rich, fruity note.

Cumin: A warm, earthy spice that complements the sweetness of the beets.

Salt: Enhances all the flavors in the hummus.

Black pepper: Adds a subtle heat and complexity.

When roasting the beets, make sure to wrap them tightly in foil to retain moisture, which will result in a more tender and flavorful vegetable. Additionally, for a smoother hummus, you can peel the chickpeas by gently rubbing them between your hands or using a clean kitchen towel to remove the skins before blending. This extra step can make a noticeable difference in the texture of your final dish.

• roasted and peeled beets - Substitute with roasted and peeled carrots: Carrots provide a similar sweetness and earthy flavor, though the color will be different.

• chickpeas - Substitute with white beans: White beans have a creamy texture and mild flavor that works well in hummus.

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

• tahini - Substitute with sunflower seed butter: Sunflower seed butter offers a similar creamy texture and nutty flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar richness and healthy fat profile.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that complements the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the hummus.

• Allow the beet hummus to cool completely before storing. This prevents condensation from forming inside the container, which can affect the texture and flavor.

• Transfer the beet hummus to an airtight container. A glass container with a tight-fitting lid is ideal, as it helps maintain freshness and prevents any odors from seeping in.

• For short-term storage, place the container in the refrigerator. The beet hummus will stay fresh for up to 5-7 days. Make sure to give it a good stir before serving, as some separation may occur.

• If you want to store the beet hummus for a longer period, freezing is a great option. Portion the hummus into smaller, freezer-safe containers or use resealable plastic bags. This allows you to thaw only what you need.

• When using resealable plastic bags, lay them flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them to maximize freezer space.

• Label the containers or bags with the date to keep track of freshness. Beet hummus can be frozen for up to 3 months without significant loss of flavor or texture.

• To thaw, transfer the beet hummus from the freezer to the refrigerator and let it thaw overnight. For a quicker option, you can place the sealed container or bag in a bowl of cold water.

• Once thawed, give the beet hummus a good stir to restore its creamy consistency. If it seems too thick, you can add a small amount of olive oil or lemon juice to achieve the desired texture.

• Avoid refreezing beet hummus once it has been thawed, as this can affect the quality and safety of the dish.

• For a quick and easy method, place the beet hummus in a microwave-safe bowl. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-second intervals, stirring in between, until warmed through.

• If you prefer a more controlled reheating process, use a double boiler. Place the beet hummus in a heatproof bowl over a pot of simmering water. Stir occasionally until it reaches your desired temperature.

• For a stovetop method, transfer the beet hummus to a small saucepan. Warm it over low heat, stirring frequently to prevent sticking and ensure even heating. Add a splash of olive oil or a bit of water if it seems too thick.

• To maintain the creamy texture, you can reheat the beet hummus in an oven. Preheat your oven to 300°F (150°C). Spread the hummus in an oven-safe dish, cover with foil, and heat for about 10-15 minutes, stirring halfway through.

• For a unique twist, try reheating the beet hummus on a grill. Place it in a heatproof dish, cover with foil, and set it on the grill over indirect heat. Stir occasionally until warmed through, adding a smoky flavor to your hummus.

• Oven: Used to roast the beets until they are tender.

• Aluminum foil: Wraps the beets to retain moisture while roasting.

• Blender: Blends the roasted beets, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper into a smooth hummus.

• Knife: Used to peel the roasted beets and mince the garlic.

• Cutting board: Provides a surface for peeling and mincing ingredients.

• Measuring spoons: Measures the tahini, olive oil, and cumin accurately.

• Juicer: Extracts juice from the lemon efficiently.

• Serving bowl: Holds the finished beet hummus for serving.

• Spatula: Helps to scrape down the sides of the blender and transfer the hummus to the serving bowl.

Pre-roast the beets: Roast and peel the beets in advance. Store them in the fridge to save time on the day you make the hummus.

Use canned chickpeas: Opt for canned chickpeas instead of dried ones. They are already cooked and ready to use, cutting down on preparation time.

Minimize cleanup: Line your baking sheet with foil when roasting the beets. This will make cleanup a breeze.

Batch prep ingredients: Mince the garlic and measure out the tahini, lemon juice, and olive oil ahead of time. Store them in small containers until you're ready to blend.