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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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 people
Course: Appetizer, Condiment
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

Roasting Beets
  1. 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
  1. 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.
  2. 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.