Try this very easy beet hummus made with roasted beets and chickpeas It is a low-carb, keto friendly recipe made without any sugars.
I am absolutely in love with hummus.
If I am making a sandwich, I use it as a base for the recipe. I will use it as a dip or spread it on pita bread. A couple times, I have had it just right out of container.
Tips for making this hummus
- Beets will stain your hands and clothes. I always use old oven mints and old kitchen clothes when working with beets.
- Make sure you wash the beets thoroughly before you roast them.
- You can use canned chickpeas in this recipe. Or, you can soak 1/2 cup of dry chickpeas overnight and cook them in your instant pot (bean option).
- I love tahini in hummus. It really makes the hummus taste better and gives a better texture. Instead of buying tahini, I like to make my own tahini
- Store this beet hummus in a glass container and refrigerate. It will last longer.
There is only ONE thing to know about making beet hummus or hummus of any kind.
Remove the skin from chickpeas!!
Many hummus recipes don’t make it clear that the skin from the chick peas needs to be removed. If you don’t remove the skin, you end up with a very rough textured beet hummus.
I always use canned chick peas to make hummus and continue using it in beet hummus. Canned chick peas have already been soaked and salted. So, they are ready for cooking. Why waste time soaking chick peas overnight!
The skin from a canned chick pea comes of easily with a very simple tug of fingers. However, removing skin one chick pea at a time can be very tedious and time consuming. So, make sure you have about 30 minutes set aside (per can of chickpeas), just for removing the skin.
Hummus is the perfect base for a hummus club sandwich
Ask me questions
Make sure you remove the top skin from the chickpeas. When you drain chickpeas, you will see the outer skin start to peel. Remove the skin from EVERY chickpea. It’s tedious, for sure, but, totally worth it.
Sure, you can make beet hummus without tahini. Substitute it with sesame seeds. If a recipe calls for 1 Tbsp of tahini, sub it with 2 Tbsp of sesame seeds and 2 tsp of extra virgin olive oil.
Yes, you can sub it with navy beans, white beans, cannellini beans or lima beans too. Make sure they are cooked. Canned beans are cooked, so you can use right from the can.
Freezing hummus is not recommended. When thawed, it will loose it texture and some of its flavors. What I like to do is store it in a glass container and refrigerate it. It will last about 2 weeks.
Beets are normally called referred to as “beets” in the US and as “beetroot” in the UK. They are the same thing.
Easy Roasted Beet Hummus Recipe
- 2 beets Small sized, thoroughly cleaned
- 1 cup chickpeas from a can
- 1 Tbsp tahini
- 3 tsp extra virgin olive oil for making the hummus
- 1 tsp salt or to taste
- 1/2 tsp whole peppercorns
- 2 tsp lemon juice
- 1 tsp pine nuts optional
- 2 Thai Chili optional
- 2 tsp Plain Greek Yogurt optional, if you want your beet color to be on the lighter side
- Preheat toaster oven to 400 degrees
- Wrap the beets in aluminum foil and place them in the toaster oven
- Roast the beets for about 45 minutes or until they pass the knife test
- Allow the beets to cool at room temperature for about 10 minutes
- In a strainer, add the chick peas and wash with cold water several times.
- Drain all the water and place the chick peas on a paper towel.
- Remove the skins from all of the chick peas (Very Important Step)
- Toast the pine nuts slowly for about 3 minutes until golden brown on both sides
- Take the beets out of the foil and remove the outer skin
- Add the beets, tahini and chick peas to a processor
- Add all the remaining ingredients to the processor (except yogurt)
- Blend at a low speed, while slowly adding the yogurt and olive oil
- Blend until the hummus has a smooth consistency
- Transfer to a serving dish and serve