If you’ve never heard of beet hummus, you’re missing out. It’s just as delicious as regular hummus, but the slightest bit more sweet from the addition of beets. Plus, it’s PEENK. Hummus is great and all, but beet hummus? It’s fun. Festive. And freaking delicious.
I’ve been putting this stuff on my daily sammich, eating it with some crunchy carrots, and sneaking spoonfuls straight out of the container. It’s so addicting.
How to make beet hummus
Beet hummus is a breeze to make since you literally just throw everything into a food processor and mix it up. To make this beet hummus, you have to:
Cook the beets — Peel and roughly chop the beets, then boil them on the stove until they’re fork tender. Once cooked, drain them and let them cool for a few minutes before finishing up this hummus recipe.
Pulse the beets — Add the slightly cooled beets into the food processor and pulse until they resemble small pebbles.
Add in the rest of the ingredients — Throw the rest of the ingredients into the food processor and continue pulsing until the beet hummus has reached your desired consistency. If you like a thinner hummus, continue pulsing until the mixture is basically pureed.
Garnish and serve — Transfer the homemade beet hummus to a shallow dish and top with a drizzle of olive oil, pine nuts, and/or sesame seeds.
How to store and serve beet hummus
This beet hummus will keep well in the fridge for about a week if kept in an airtight container. If any separation occurs while it hangs out in the fridge, just give it a good stir before serving it. I wouldn’t recommend freezing this hummus, since I think that’d mess up the texture.
You can use this beet hummus as a dip or a a spread. I recently made a bomb green falafel sandwich that you HAVE to try for yourself. Ooh, and I bet this hummus would taste amazing on some slices of crusty bread with a little cheese.
OK on an unrelated note: I am creating my July calendar right now, and would LOVE to hear what types of recipes you’d like me to make! Do you want more basics? Grilling stuff? How much savory v sweet? Happy almost weekend, loves. You ROCK.