This majestic magenta color makes me swoon. There is something about beet hummus that makes me feel mesmerized. Look at the deep pink and purple hues. I’ve been trying out a bunch of hummus variations and this is definitely one of my faves. The beets add a wonderful sweetness to the hummus. I sprinkled some Beauty Dust Moon Juice adaptogens for a little boost in my hummus. Comment below with your favorite hummus recipes!
Serves: 2 cups
Hands-on time: 15 minutes
Total Time: 20 minutes (plus soaking and cooking time)
1 cup dry chickpeas/garbanzo beans or 2 15oz. cans of chickpeas, drained and rinsed
Juice of 1 lemon (3 tbsp)
¼ cup tahini paste
3 cloves garlic (add more or less depending on your taste)
2 tbsp extra-virgin olive oil
½ tsp coarse sea salt
1 tsp cumin
1-2 tbsp water
2 large beets, cooked
- Place 1 cup of chickpeas in a bowl and cover with water. Let sit for 8-24 hours until they double in size. (QUICK-SOAKING TRICK: bring chickpeas to a boil in a pot of water. Boil for 1 minute. Remove from heat and let sit in hot water, covered for 1 hour.)
- Drain and transfer to large pan and cover again with water. Bring water to a boil on medium-high.
- Boil for 1 minute, then reduce heat and simmer, partially covered for about 2 hours. The chickpeas should be tender!
- For creamier hummus, peel chickpeas. You can do this by hand. (QUICK PEELING TRICK for dried and soaked chickpeas: use 1 ½ tsp baking soda for each cup of chickpeas. Cook on medium heat for about 3 minutes, stirring occasionally. Pour water over chickpeas and cook as normal. However, I found that the baking soda shortens my cooking time. I have not tried this with canned chickpeas.)
- Process lemon juice and tahini for 1 minute in a food processor. Pause halfway through to scrape down sides.
- Add cooked beets, garlic, 2 tbsp oil, adaptogens, salt and cumin. Process for another minute until no lumps remain.
- Drain chickpeas then add half the amount of chickpeas to the food processor. Blend for 1 minute. Scrape down sides of bowl after 30 seconds. Add the second half of the chickpeas and blend until smooth.
- Add water if hummus seems thick. Garnish with pumpkin seeds.
- Store in the refrigerator covered for up to ten days.