"This Creamy Beet Hummus is so fun and delicious! The hot pink color will grab everyone's attention, but the rich flavor will keep them coming back for more. Naturally vegan and gluten-free!"
Easy and Creamy Vegan Beet Hummus
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Prep time 5mins
Cook time 5mins
Serves or Makes: 6
Recipe Card
ingredients
- 8 ounces Steamed, peeled Beets
- 1 15 ounce can drained Chickpeas
- 2 cloves fresh Garlic
- 6 tablespoons extra virgin Olive Oil
- 1/3 cup fresh Lemon Juice
- 1/2 tabelspoons kosher Salt
- 1/4 teaspoon Cumin
Method
Step 1
Slice the pre-cooked and peeled beets in half or in quarters. Use whatever size will fit best in your food processor.
Step 2
Add one can of drained (but not rinsed) chickpeas to the blender along with 2 whole cloves of raw garlic and 3 tablespoons of olive oil
Step 3
Blend this until you have a relatively smooth texture.
Step 4
Once smooth, add ⅓ cup fresh lemon juice, 8 ounces cooked and peeled beets, and 3 more tablespoons of olive oil
Step 5
Blend again until smooth. The mixture should become a bright pink color.
Step 6
Once you've achieved a smooth pink blend with no lumps, add ½ tablespoon of salt and ¼ teaspoon of cumin.
Step 7
Blend once more. Taste and adjust to your liking.
Step 8
Pour the fully blended hummus into a serving dish.
Step 9
Garnish with a drizzle of olive oil, fresh herbs, flaky salt, lemon zest, and whatever else you like!
Step 10
Enjoy this hummus with pita bread, fresh vegetables, or crackers.