Beetroot Hummus

Beetroot Hummus

34
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"Beets are packed with nutrients. Start soaking chickpeas overnight."

Ingredients

13 h 45 m {{adjustedServings}} servings 219 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, cover chickpeas with cold water and soak overnight.
  2. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
  3. Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
  4. Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

34
  1. 43 Ratings

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Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I s...

This was SO popular at work with some pita chips and vegetables to dip in it. The only problem was finding the tahini (look in health food stores). I used canned chickpeas/garbanzos instead of...

Although this loevely bright pink hummus is tasty, it is TIME consuming. If you have the time it is worth it, but dont fool yourself it will take a good hour and a half at least. I didnt need an...