Ingredients
Scale
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for 45–60 minutes until it is fork-tender. Then, cool, peel, and chop the beet into chunks.
- Add the beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil into a food processor or blender. Blend until smooth.
- Gradually add cold water, one tablespoon at a time, until you achieve a creamy and silky texture.
- Adjust the lemon, garlic, or salt according to your taste.
- Transfer the hummus to a bowl, drizzle with olive oil, and garnish with sesame seeds, fresh herbs, or roasted chickpeas.
Notes
For a spicier version, consider adding a dash of cayenne pepper or a pinch of smoked paprika. Store in an airtight container in the fridge for 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg