This is the time of year that calls for quick, easy, and delicious recipes that you can whip up in your food processor or blender in less than fifteen minutes. My tahini and beet hummus is a perfect example of that kind of food. You’ll only need seven ingredients and a few minutes to make this savory homemade appetizer. It’s perfect for a busy weeknight or for when unexpected guests ring your doorbell.
I made this a few nights ago when I was in the mood for a tapas style dinner. A big bowl of hummus with roasted beets and tahini, some pita chips, veggies, and a glass of red wine made the perfect meal. It was full of protein, antioxidants and vitamins, and it was so good.
In my opinion, hummus is one of the world’s perfect foods. It’s super easy to make. The base of the hummus recipe: chickpeas, tahini, cumin, and lemon juice, are heathy. It’s a dipping food, and who doesn’t like a food you can dip into? Those are some seriously good reasons to want to eat hummus on the regular.
Another awesome thing about hummus is that you can add fun vegetables to it—like beets—to make it even better. Check out some of the other hummus concoctions I’ve created:
As you can see, I really do love me some hummus.
This beet hummus was inspired by a package of Melissa’s steamed beets that I purchased on a whim. Actually, I bought them out of pure laziness; I didn’t feel like cooking one more thing after slaving away in the kitchen over the Thanksgiving weekend. My initial plan for those beets was a big salad, but then I spied some thick and fluffy pita bread and thought, hummus! And that my friends, is where this beet and tahini hummus recipe came from.
How to Make Beet Hummus
It’s so easy.
Roast, steam, or buy three small beets and puree them in a food processor or high powered blender. Make sure you peel them before pureeing them!
Open a can of chickpeas, rinse them well, and put them in the food processor with the beets. Keep the brine (aquafaba) for the best egg replacer ever.
Blanch two large cloves of garlic, chop them, and put them in the food processor with the beets and chickpeas.
Add the tahini, lemon juice, cumin, and olive oil and process until the mixture is thick, smooth, and creamy.
You can bet I’ll be taking this to a few holiday parties this season. I spruced it up with some thinly sliced radishes, watermelon seeds (sunflower seeds would work too), vegan ricotta from Kite Hill, and coarsely ground black pepper.
Let me know what you think if you make this. I love hearing from you. Also, take a picture of your gorgeous creation and tag me on Instagram. @veganosity or #veganosity
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Healthy, creamy and delicious hummus made with tahini, beets, and savory and warm spices. The perfect appetizer or sandwich spread.
- 1 – 16 ounce can of chickpeas –drained and rinsed keep the brine for recipes that call for an egg replacer
- 3 small steamed or roasted baby beets – skinned and chopped
- 2 cloves of garlic – blanched and chopped
- 3 tablespoons of tahini
- ¼ cup of lemon juice
- 2 teaspoons of roasted ground cumin
- 1 tablespoon of olive oil optional
To roast the beets:
Preheat the oven to 400°
Clean the beats and rub a small layer of olive oil on them. Roast on a rimmed baking sheet for one hour or until you can easily pierce them with a fork. When they’re cool enough to handle, remove the skin.
To steam the beets:
Wash the beats and remove the skins and cut in half. Place a steamer basket in a large pot and fill with water until it touches the bottom of the basket. Place the beets on top of the basket, cover the pot, and bring the water to a boil. Reduce the heat to medium and boil for approximately thirty minutes or until you can easily pierce them with a fork. Remove from the pot and let them cool.
Process the beats in the food processor until they’re creamy. Add the chickpeas, garlic, tahini, lemon juice, cumin, and olive oil and process until thick and creamy.
Use more olive oil for a creamier hummus and less if you want to save on fat and calories.