Snack

Pink Beet Hummus

Classic hummus blended with roasted beet for a bright pink, slightly sweet dip.

⏱ 1 hr 20 min (10 min prep, 55 min cooking, 15 min waiting) 🍽 Serves 10 · about 1/4 cup make aheadlunchboxkid friendly vegetarianvegangluten freedairy free
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ContainsSesame. Check the labels on what you buy; brands differ.

Ingredients

Make 10 servings

  • Hummus

  • 2 Beets, scrubbed
  • 1 can Chickpeas (canned), drained and rinsed
  • ¼ cup Tahini
  • 3 tbsp Lemon juice (bottled)
  • 1 clove Garlic
  • 2 tbsp Olive oil
  • ½ tsp Ground cumin
  • ¾ tsp Table salt
  • 2 tbsp Water

  • To serve

  • 2 cup Baby carrots (optional)
  • 4 Pita bread, cut in wedges (optional)

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: foil, food processor or blender.

  1. Heat the oven to 400°F. Wrap the beets in foil and roast 50 to 60 minutes, until tender. Cool, rub off the skins and cut in chunks.
  2. Blend the tahini and lemon juice 1 minute, until creamy.
  3. Add the beets, chickpeas, garlic, oil, cumin and salt and blend until smooth, scraping down the sides. Add water a tablespoon at a time until it is as smooth as you like.
  4. Taste for salt and lemon. Serve with vegetables or pita.
Make aheadKeeps 5 days in the fridge, covered. Roasted beets keep 5 days too.
❄️ FreezerFreeze in small containers for up to 2 months. Stir well after thawing in the fridge.
↺ LeftoversSpread in a wrap or on a sandwich, or pack with crackers for lunch.
🧒 With kidsKids love the color. Let them push the blender button with a grown-up holding the lid.
Gluten-free swapServe with vegetables or gluten-free crackers.

Good to know

Dried vs. canned beans Cooking Fats Compared Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits