Pink Beet Hummus

I was never a fan of beets until I tried a beet and goats cheese sandwich. To be honest, I never liked goats cheese either, so that was very unusual for me to even go ahead and try that sandwich (it was probably the one vegetarian option on the menu). Since then I love coming up with recipes based on beets or incorporating just a couple of slices of them. 

Last week, when I was preparing to make my usual hummus, I spotted some leftover beets in the fridge and though I should venture a little bit and try something new. I slightly changed the recipe and added 2 small beets and OMG, I was blown away! Not only the colour was amazing; the texture, the creaminess, the tanginess of the lemon and sweetness of the beets were spot on! It lasted just a couple of days, I had pita sandwiches for lunch and I also served it as an appetizer when I hosted a friend for dinner. I will definitely make more and will try to make a proper beet dip without the chickpeas soon.

  • 1 large or 2 small beets
  • 1 can chickpeas
  • 2 tbsp tahini
  • 1 tbsp creamed horseradish
  • 3 tbsp lemon juice
  • zest of 1 lemon 
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 3 tbsp water
  • salt to taste

Bake or boil your beets until tender. I sometimes buy prepared ones in Trader Joe's. 

Place all ingredients except the chickpeas in a food processor and blend until all combined. Then add the drained chickpeas and blend for about 3-5 minutes until smooth paste. If the paste is still grainy or too thick, add more water or olive oil and blend more. Taste and add more salt, horseradish or lemon juice to taste.



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