Ingredients (~9 servings)
- 3 medium cooked beets, peeled and quartered
- 1 clove garlic
- 1 can (15 oz) white beans, drained and rinsed
- 1/3 cup tahini
- 1 medium lemon, juiced (~3 Tbsp)
- 1/2 tsp salt, plus more to taste
- 3 Tbsp olive oil, plus more for drizzling
Chop the Beets and Garlic
Add the beets and garlic to a food processor.
Pulse until finely chopped but not smooth yet; you want small chunks at this stage, not a puree.
The beets will turn everything pink immediately, so don’t worry about that.
Add the Beans and Blend Until Smooth
Add the white beans, tahini, lemon juice, and salt to the food processor.
Blend until smooth and creamy, scraping down the sides as needed.
The mixture will be thick at this point but that’s normal.
Stream in the Olive Oil
With the motor running, drizzle in the olive oil 1 tablespoon at a time.
This helps create that creamy texture you want in hummus.
Once all the oil is incorporated, taste and adjust with more salt or lemon juice.
Serve with a Drizzle of Olive Oil
Transfer to a serving bowl and drizzle with more olive oil on top.
You can garnish with whatever you want – pine nuts, herbs, or just keep it simple.
This makes about 2 1/4 cups of hummus.
Beet Hummus
Ingredients
~9 servings
- 3 medium cooked beets peeled and quartered
- 1 clove garlic
- 1 can white beans 15 oz, drained and rinsed
- 1/3 cup tahini
- 1 medium lemon ~3 Tbsp, juiced
- 1/2 tsp salt plus more to taste
- 3 Tbsp olive oil plus more for drizzling
Instructions
- Add beets and garlic to food processor and pulse until finely chopped.
- Add white beans, tahini, lemon juice, and salt; blend until smooth.
- Drizzle in olive oil while blending to create creamy texture.
- Taste and adjust seasoning as needed.
- Transfer to serving bowl and top with additional olive oil.
