Vibrant Beet Hummus: Easy & Delicious Dip
Beet hummus: master this vibrant and healthy dip with roasted beets. Easy to make, packed with flavor, and ideal for any occasion.
Ingredients
- 1 small beet (about 3 ounces, red is best for color)
- 1/2 teaspoon extra virgin olive oil (or oil spray, plus more for garnish (optional))
- 1 (15-ounce) can chickpeas (drained & liquid reserved)
- 3 tablespoons aquafaba (liquid from chickpea can, plus more if needed)
- 3 tablespoons tahini (plus more if needed)
- 1 to 2 Tablespoons lemon juice (or more to taste)
- 1/4 teaspoon salt (or to taste)
- 1 to 2 cloves garlic (minced)
- 1/8 to 1/2 teaspoon cumin (optional)
- pinch chopped fresh herbs (like parsley, chives, cilantro, or dill (optional garnish) and/or toasted pine nuts)
Instructions
- Peel a small beet and remove top. Cut the beet in half, and then cut those halves into quarters (roughly 1-inch pieces).
- Rub the beet pieces with extra virgin olive oil or spray with oil. Air fry at 390 degrees for 11 minutes or until fork tender.
- While the beet is cooking, drain the canned chickpeas, reserving the liquid (aquafaba) in a fine mesh sieve.
- Add drained chickpeas, 3 Tablespoons of aquafaba, tahini, 1 Tablespoon lemon juice, 1 minced garlic clove, 1/8 teaspoon cumin, and salt into a food processor.
- Blend on high until fully combined, stopping to scrape down the sides as needed.
- Taste and adjust to your preferences: add up to a Tablespoon more of lemon juice for tang, another minced clove of garlic for bite, or more cumin by 1/8 teaspoon increments for flavor. Blend until incorporated.
- Transfer the hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, toasted pine nuts, and/or fresh herbs.
- Serve immediately or chill for later enjoyment.
Notes
- For the most vibrant beet hummus, always choose a deep red beet; golden beets will yield a paler, less striking color. I once used a lighter beet and the hummus wasn't quite the showstopper I wanted.
- If you don't have an air fryer, you can roast the beet in the oven at 400°F (200°C) for 25-35 minutes, or until fork-tender. Make sure to wrap it in foil for even cooking and easier peeling.
- This beet hummus can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. Thaw in the fridge and stir well before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have an air fryer, you can roast the beet in the oven at 400°F (200°C) for 25-35 minutes, or until fork-tender. Make sure to wrap it in foil for even cooking and easier peeling.
- This beet hummus can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. Thaw in the fridge and stir well before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.