Beet Hummus

So I promise I’m not trying to channel Dwight with another beet recipe. It’s just that I was never taught how to grocery shop for 1 or 2 people. I grew up watching my mom grocery shop as if 30 people might randomly show up at the house expecting a 3 course meal at any given time. Ahh Italians. I’m still learning the whole “Dani, you are one person, you do not need to buy 50 pounds of potatoes just in case” thing.

With that in mind, when I made the Tahini Harvest Bowl last week, I bought wayyyyy too many beets and only ended up using one. The mysterious hungry crowd that I’m always waiting for didn’t show up to my house, so I ended up with a crisper of beets that I’ve been munching on slowly. I’m not one to waste good produce, so with one lonely roasted beet left I decided to shake things up a bit.

And suddenly…beet hummus! It’s a nice change from plain hummus. I mean, look at the colour – IT’S HOT PINK! How gorgeous is that? And it’s not hot pink because of processed food colouring…it’s hot pink because of NATURE. Nature is crazy!

This is a bit sweeter than regular hummus . Although it’s not overwhelming, you can definitely taste the beets. If you don’t like beets, this is not the dip for you. If you’re a beet lover, or maybe just adventurous, you’re in luck. Sweet roasted beet, garlic, lemon (duh!), and parsley all blended together with chickpeas, for a sweet, garlicky, beety bowl of love. Side note – does anyone else notice chickpeas kind of look like little butts? I hope that doesn’t ruin chickpeas for you, but it always makes me giggle.

This is such a simple dip to make. Once you have a roasted beet (tip: they’re easier to peel once they’re roasted) it’s just a matter of throwing everything in the food processor. I love dipping crunchy pieces of cucumber in hummus…and they look so pretty next to this! Oh, and pita obviously. If you have any other ways you love to use hummus, let me know! I’m always looking for new ways to enjoy it!

This makes about 3 cups of hummus and keeps for a week in the fridge, which makes it the perfect make ahead snack. Hummus is a great dip to make as you can adjust the seasonings to your taste, so consider this more of an ingredient guide as opposed to set in stone measurements.

Alright, so this dip is creamy, super beautiful, quick, easy, full of vitamins and minerals (so don’t feel guilty about eating a ton of this), and delicious. Best served with pita, colourful veggies, and wine. If you love hummus and you love beets, welcome to your new favourite snack!

Beet Hummus

  • 1 small – medium roasted beet, cooled, peeled and cut into quarters
  • 1 -540 ml can of chickpeas, drained
  • 2 tbsp. tahini
  • 2-3 cloves garlic, to taste
  • 2-3 tbsp parsley, to taste
  • salt & pepper, to taste
  • 1 tbsp lemon juice, to taste
  • Olive oil

Blend beets in food processor until smooth. (To roast beet wrap in foil and roast at 400 fht. for around 35-40 minutes until tender)

Add chickpeas, tahini, garlic, parsley, lemon juice, salt & pepper. Blend.

While it’s blending, drizzle in olive oil until smooth and creamy but still thick and dip like.

Taste and adjust seasoning adding more salt, pepper, garlic, parsley or lemon to your taste.

Serve alongside crisp veggies and pita bread. Keeps for 1 week in the fridge.

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