Beetroot hummus is my favorite hummus all year round because of its earthy and mildly sweet flavor. But the best part of this dish is the color. My two girls love everything pink and frequently ask for pink food. You can use this beet hummus to make pink sandwiches and pink pasta.
I used to keep a jar of tahini in my fridge for the occasional hummus-making. The jar would sit in the corner of my fridge for a long time, taking up precious real estate. So I decided to use toasted sesame seeds, a staple ingredient, instead of tahini. To my surprise, it actually tasted better.
Very pink beet hummus
This beet hummus is delicious, and I use it as a base for many pink or Barbie-themed food.
- 1 small (2.5 oz) oven-baked beet
- 1 can (15oz) chickpeas rinsed and drained
- 2 tbsp toasted sesame seeds
- 2 tsp minced garlic or 2 small cloves of garlic
- juice of 1/2-1 lemon
- salt to taste
- 1/4 cup olive oil
I roast several beets at once by baking them in the oven. Preheat the oven to 400F. Trim the stems leaving about a couple inches. Wash the beets and pat dry. Wrap the beets tightly with parchment paper or aluminum foil. Place them on a baking sheet and bake for 50-60 minutes until the beets are soft enough to pierce with a fork. Once the beets are cooled, peel the skin with a paring knife. You can freeze the leftover beet roots for later.
In a food processor, process beet, chickpea, toasted sesame seeds, garlic, and lemon juice. (Use half of a lemon if you want a milder taste and one whole lemon if you want it citrusy.) You might need to stop the processor and scrape down the sides of the bowl a few times. Add salt to taste while doing this.
While the food processor is running, add olive oil and blend just until the mixture turns smooth.
- You can use pre-cooked beets from the store, but the color will not turn as pink. Oven preserves the juice from beetroots and keep them saturated.
- You can add a couple of tablespoons of water to achieve a creamier texture.