This bright beetroot hummus is pretty in pink, and just as delightful on the pallet as it is on the eyes! The beets not only add a vibrant hue, but offers a slightly sweet, subtly earthy tone. The lemon zest and juice enhances the brightness even more. It is fantastic paired with pita, veggies, in wraps, scooped on salads, and more!
To try for yourself, check out the recipe below! (The techniques were implemented from Cosette’s Kitchen here. I don’t think I can ever make hummus any other way moving onwards!)
Bright Beetroot and Onion Hummus
COOK TIME: 30 MIN
PREP TIME: 15 MIN
SERVES: 10+
Ingredients:
- 3 (15.5 oz) cans cooked chickpeas, rinsed and drained
- 3/4 cup Organic Tahini
- 1 tsp baking soda
- 2 small bay leaves
- 4 garlic cloves, peeled, and divided
- 1 small sweet onion, peeled and roughly chopped
- 2 medium lemons, zested and juiced
- 8 oz. cooked beets (about 5 baby beets)
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Evermill Spice Blend (optional)
- 3 Tbs extra virgin olive oil
- 1 tsp sea salt
- 1 tsp cracked black pepper
Method:
- Transfer the beans to a large saucepan. Fill with water to cover the beans 3 inches, then add bay leaves, 2 garlic cloves, and baking soda. Bring the pan to medium-high heat and boil for 30 minutes. Continuously skim and discard the foam that surfaces to the top.
- When ready, and the beans are soft, drain and remove the bay leaves. Allow the beans to cool to room temperature (to avoid a gummy consistency.)
- Afterwards, in a high-speed blender (preferred) or a food processor, add remaining ingredients. Blend on high speed until silky smooth and consistent, about 3-6 minutes. Taste test and adjust seasonings as needed. When ready to eat, transfer to a bowl or platter, garnish, and enjoy!
Notes:
- It will thicken as it chills in the fridge.
- For a more traditional hummus recipe, my friend Cosette has an amazing, authentic resource here. She breaks down the cooking process and explains the why. Her other recipes are just as phenomenal!
- For other delicious recipes to create or pair alongside, visit the Kitchen Journal.
