Try this simple beet hummus made from chick peas and beets. It is a very healthy and delicious snack. The color is a great way to entice kids.
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.
Often, I will have cucumber and hummus as a snack while I am sitting at my desk. It is my favorite thinking food.
The color of this beet hummus is what catches your eye. That vibrant bright red is so perfect for the hummus.
The one thing you have to be careful is that it will stain any material it lands on. I accidentally dropped a little bit of it on my shirt and the stain was very difficult to remove.
With my Beet-may-stain-but-they-are-very-healthy week in full swing, I decided that a bright red color would be perfect for hummus. That will shake things up in the color department.
There is only ONE thing to know about making beet hummus or hummus of any kind.
REMOVE THE SKIN FROM THE CHICK PEAS!!!
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 per canned chick pea, just for removing the skin.
How to make beet hummus
- 2 beets Small sized, thoroughly cleaned
- 1 cup chick peas from a can
- 1 Tbsp tahini
- 3 tsp olive oil for making the hummus
- 1 tsp salt or to taste
- 1/2 tsp whole peppercorns
- 2 tsp lemon juice
- 2 Thai Chili optional
- 2 tsp Yogurt optional, if you want your beet color to be on the lighter side
- 1 tsp pine nuts optional
- Preheat toaster oven to 400 degrees
- Wrap the beets in aluminum foil and place them in the toaster oven
- Bake 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