Beet Hummus With Roasted Garlic
Who said healthy food had to be boring?
Well whoever said it was wrong. Look at the creamy, silky, and smooth texture and that vivid bright pink color! And the taste…this beet hummus is so delicious and incredibly healthy. It is earthy and nutty with just a kick of lemon and garlic. It makes a wonderful snack with raw veggies, pita, and crackers. Or use it as a spread in sandwiches for a pop of color and flavor.
This beet hummus is incredibly easy to make and saves in the fridge for up to a week. So it’s great for meal planning and on-the-go lunches. It is made with nutrient dense, sustainable foods like hemp seeds too so it fills you up quick. And if you cook your own chickpeas, there is zero packaging waste as everything can be found in most bulk food sections.
And let’s not forget that this is also great for kids. I don’t know if it’s the color or what but my three-year-old was all over this hummus the first time I made it. If your little one likes hummus, beets, or the color pink, I bet you they will love this too.
Sound good? Then read on!
Tips for Roasting Garlic and Making Beet Hummus
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- This recipe calls for roasted garlic. When roasting garlic, you can either use a cast-iron skillet on a medium heat or the broiler setting in the oven depending on your preference. Keep the skins on the clove pieces and lay them on the baking sheet or skillet. Roast cloves until they are brown which takes anywhere between 5-8 minutes depending on which method you use. If you use the stovetop, turn them to evenly brown on all sides. That’s it!
- I highly suggest using cooked beet for this recipe. The reason is that cooked beets tend to blend much better than raw beets and impart that silky texture you find in hummus. I usually boil my beets but you can also roast them. However, this isn’t a hard and fast rule, if you don’t mind a bit more grainy texture, you can use raw beet as well.
- Also, I highly encourage you to cook chickpeas at home too. This is a great way to reduce your waste and they taste better as well. Cooking up your own chickpeas at home is really easy but it does take a little planning and preparation ahead of time. To cook chickpeas at home, I prefer to use a pressure cooker like my Instant Pot (affiliate link). Use 3/4 cup dried beans to make 1 1/2 cups cooked. Soak the beans overnight and it only takes 6 minutes to pressure cook. However, there are many ways to cook dried chickpeas. Don’t forget to save the cooking water too! If you opt for the canned chickpeas, drain and wash them in cold water before putting them in the blender or food processor.
- Did you save that cooking water? Either cooking water or filtered water will work. If you made your own cooked chickpeas, I highly recommend using the cooking water (or you can save it for aquafaba!). However, canned chickpeas typically have additional sodium so I would recommend that you use filtered water. If you choose to use the can water, just reduce the amount of salt you add.
- For the hummus I found that 3/4 cup of water is a good starting point but depending on how dry the beans are will vary the total amount of liquid you will need to use. So I would say start with a 1/4 of water. If any additional water is needed, add it a tablespoon at a time to reach the desired thickness. I found about 1/2 cup was enough for the hummus in the picture to your right but you might need more or less.
- You can use either a blender or food processor to make hummus. I have used both. Personally, I prefer to use a blender but it needs to be a high-performance blender like my Vitamix 5200 (affiliate link) or a Blendtec blender (affiliate link). I highly recommend getting a high-performance blender like one of these! For more info, I wrote an in-depth review about my Vitamix that you might find useful.
Now onto the fun part!
Looking for other sustainable, low waste, vegan snacks or lunches? You might want to check out my pumpkin hummus, balsamic strawberry and basil smoothie, 20-minute chickpea salad, cheesy kale chips, vegan queso, strawberry and rhubarb fruit rolls, chai milkshake, peanut butter and jelly smoothie, and the pumpkin-less pumpkin pie smoothie.
If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #sustainablesauceresses!
Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!
Beet Hummus With Roasted Garlic
- Blender or Food Processor
- Measuring Cups and Spoons
- 1 ½ cups cooked chickpeas
- 1/2 cup cooked red beet (approx. 1 small or 1/2 large)
- 1/4 cup hemp seeds
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tsp. cumin
- 1/2 tsp. pink himalayan or sea salt
- 3 cloves roasted garlic
- Cook chickpeas as directed.
- Roast garlic still in their skins in oven on the broil setting at 500F or 260C for 6 minutes or on the stovetop over a medium heat for 6-8 minutes turning to brown all sides evenly. If broiling, move the rack to about 2-3 inches from heating element.
- Drain chickpeas. Save cooking water and set aside.
- Place the chickpeas, beet, hemp seeds, lemon, oil, cumin, salt, and garlic with about 1/4 c. cooking water or filtered water in the blender or food processor.
- Blend until smooth. Add more water a few tablespoons at a time to reach desired consistancy.
- Serve immediately if desired. Store in a covered container in the fridge for up to one week or freeze for a month.
Did you give this recipe a try?