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.
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.