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Beet Hummus

Easy Beet Hummus

Posted on December 14, 2021February 27, 2022 by Jen

All You Can Beet…

A Bit of History

The Guinness world record for the largest serving of hummus, held by Chef Ramzi Choueiri and the students of Al-Kafaat University in Beirut, is 10,452 kg (23,042 lbs. 12 oz). That is definitely enough hummus to stock an all you can eat mezze platter! Hopefully, you won’t need to make that much of this Easy Beet Hummus recipe for your next holiday spread.

Hummus derives its name from Arabic meaning chickpeas with tahini. Thus far, historians have traced the first documented recipe for hummus back to the 1200s in Egypt. Today, there are so many different variations of this classic spread. Modern day countries often compete for whose recipe is the best and most authentic.

About the Recipe: Easy Beet Hummus

I love the sweetness of beets combined with the nutty taste of tahini. Purple beets yield the perfect color for holiday mezze platters. Add some beans and spices and you have a wonderful, healthy, protein and fiber filled appetizer or sandwich spread. Customize this hummus recipe to how much time you have for preparation. If you are in a time crunch, simply use canned beans and pre-roasted beets for a simple 5-minute blender recipe. If you are like me and have too many beets on hand, slow roast them in the oven and soak your favorite beans overnight in the refrigerator. I like to cook a large batch of fava beans and use them in hummus and soups throughout the week. Either way you end up with a delicious hummus spread.

Beet Hummus
Easy Beet Hummus

Helpful Tools & Ingredients

This is my favorite Organic, Non-GMO sesame tahini. Its wonderful nutty taste and consistency help create a fabulous hummus.

Beet Hummus

Easy Beet Hummus

A beautiful, vibrant, hummus spread featuring roasted beets, fava beans, sumac, Aleppo pepper, and tahini. An easy recipe to enhance your holiday appetizer tray or perfect to pack for school/work lunches.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Appetizer, Condiment
Cuisine Mediterranean
Servings 8 people

Ingredients
  

  • 1 cup roasted purple beets*
  • 1 cup cooked fava beans (or substitute chickpeas)
  • 2 tbsp tahini
  • 3 cloves garlic
  • 1 lemon juiced
  • 1 tbsp cumin seed
  • 1/2 tsp ground sumac
  • 1/2 tsp Aleppo pepper
  • salt to taste
  • water if needed to get blender moving

Instructions
 

Roasting Beets

  • Remove the ends from the beets. Wrap each beet in foil. Roast in oven at 450 degrees F for approximately 60-75 minutes until tender. They should be easy to pierce with a fork. Once cool remove the skin and roughly chop. Store roasted beets in the refrigerator until ready to use.

Hummus

  • Combine all ingredients in a blender and process until smooth. Add a tablespoon of water if needed to get blender moving. Taste and adjust any seasonings.
  • Serve with toasted pita, raw vegetables, crackers, or use with your favorite sandwich. Beet hummus makes a perfect addition to a healthy school/work lunch.

Notes

*To save time for this recipe use store purchased pre-roasted beets. If roasting beets at home you can roast them ahead of time and store in refrigerator overnight.
*Canned beans work perfectly well in this recipe or soak fava beans overnight in refrigerator and cook in Instapot (according to instructions) while roasting beets.
Keyword beet hummus with fava beans, easy beet hummus, healthy easy beet hummus, plant based beet hummus, ultratruffle beet hummus fava beans, ultratruffle hummus, vegan beet hummus

Be sure to explore other ultratruffle appetizer spread favorties: Roasted Carrot White Bean Spread, Baba Ganoush, Olive Tapenade, or Roasted Poblano Pepper & Cilantro Hummus.

Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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