Beet Hummus: Try this Unique Twist on a Classic

While most love hummus, beets can be a divisive vegetable. Sure, it’s a superfood, but they can be super “earthy” meaning they taste kinda like dirt. I haven’t found fresh ones her in the Dubai area but I found a canned version from a brand called “America’s Garden” but to be fair; I think Eastern Europe uses beets way more than the USA. I mean, Borscht? 

And before you come for me for using canned beets, it’s easy and beets are not (by far) the worst thing you can get from a can. In any case, here is a super easy, fast and bright recipe for some beet hummus that will be super nutrient dense but calorie light. 

And if beets aren’t your thing, try this simple recipe for my Roasted Garlic Hummus Recipe.

Beet Hummus

Tools:

Blender or a food processor

Makes about 3 cups

Ingredients: 

1 14 ounce can of chickpeas, drained

1 14 ounce can of chopped beets

3 tablespoons tahina

juice of 1/2 lemon

4 smashed gloves of garlic

1 teaspoon of salt

Instructions:

1. Add all ingredients to your blender or food processor and blend until smooth. As a note, I do not drain the beets because the result is a less bright red hummus and more of a Pepto pink hummus, which is not so appetizing. The liquid in the beets should also help it blend easier for the desired consistency of your beet hummus. 

If you like this, check out my whipped labneh and white bean hummus recipe too!