Summertime Beet Hummus
This hummus is fresh, light, and vibrant.
- Food processor
- Pressure Cooker
- *1 cup Beets see notes below
- **2 cup Chickpeas see notes below
- 3 cloves Garlic roasted or can use granulated garlic
- ½ tsp Salt
- ½ tsp Cumin ground
- 1 tbsp Lemon juice freshly squeezed
- 2 tbsp Olive oil extra virgin
- ⅓ cup Tahini
- ½ tsp Lemon zest
- ½ cup Aquafaba (liquid from the chickpeas) or water
Prepare your beets & chickpeas
- Peel the beets and cut into 1" cubes (the smaller they are, the faster they'll cook), and cook through until tender and they slide easily off a fork.This will take approx 30-45 mins depending on which method you use, and how large the chunks are.
- If you're cooking the chickpeas from dry, you'll need to prep these as well. I usually do them for about 30 mins in my Instant Pot, no need to soak them first.When they're done, save the water they're cooked in (AKA the aquafaba).
- Finally, if you're using roasted garlic, you'll want to put it in the oven at the same time.
Now that this is out of the way…
- Place all of the ingredients (except for the aquafaba/water) into a food processor or blender and mix until smooth. Add the liquid as needed (you may need the whole amount, or possibly a little less).
- Serve with pita bread, chips, or some raw veggies and enjoy!
For the beets, you could prepare them in one of three ways:
- In a pressure cooker (this would be the quickest way to cook them, taking approx. 15-mins or less).
If you don’t have a pressure cooker yet, I highly recommend investing in one. This is one of my favourite kitchen tools and gets used in many recipes, daily.
- Steamed (you don’t need any fancy tools, I just use a metal strainer and a saucepan)
- Roasted (this would offer a nice, roasted flavour). Put in the oven at 400° F for 30-40 mins.
- And a bonus (which I haven’t tried) could be to BBQ/grill the beets. Please let me know if you try this last method in the comments below 🙂