Homemade hummus is always better than store-bought, especially once you run out of new flavors to try. If you’re struggling to find beet hummus at your local supermarket this fall, you can easily make it on your own.
Jess Hoffman shared a delicious recipe for roasted beet hummus on her food blog Choosing Chia. If you want to give it a try, make sure to use freshly-roasted beets instead of pre-packaged boiled ones—your hummus won’t have rich, deep red color otherwise.
Ingredients
- 2 medium beets
- 15oz can chickpeas
- 1/2 tsp baking soda
- 1/3 cup tahini
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/3–1/2 cup water
Instructions
- While preheating the oven to 400 degrees F, rinse, scrub and cut off the root of your beets before wrapping them in foil.
- Put the beets inside oven and let them roast until tender. Remove them after approximately 30-45 minutes.
- While waiting for the beets to cool down, drain and rinse your chickpeas. Roll them gently in a clean kitchen towel to naturally remove the skins.
- Cook chickpeas in a pot of boiling water with baking soda for around five minutes. Remove them from the heat once they’re soft, and let them drain and cool.
- Blend beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor for around a minute. To accomplish creamy and smooth texture, slowly add some water into your food processor as you blend the mixture.
- Adjust seasoning if needed by adding salt, cumin, or lemon before serving the hummus.
