Ingredients
Scale
- 2 medium beets (about 1 lb), scrubbed and trimmed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- ¼ cup tahini
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- 2 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp salt (adjust to taste)
- ¼ cup shelled pistachios, roughly chopped (for garnish)
- Fresh parsley or mint (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Scrub beets, wrap in foil, and roast for 45-60 minutes until tender.
- Let beets cool, then peel and chop into chunks.
- In a food processor, blend roasted beets with chickpeas, garlic, tahini, olive oil, lemon juice, cumin, and salt until smooth.
- Adjust consistency with water or olive oil if needed.
- Transfer to a bowl, drizzle with olive oil, and garnish with pistachios and herbs.
- Serve with pita bread, crackers, or fresh vegetables.
Notes
- Roast extra beets for future batches—they store well in the fridge or freezer.
- Toast pistachios lightly for enhanced nutty flavor.
- Hummus tastes best after chilling for a few hours to let flavors meld.
- Substitute tahini with Greek yogurt or almond butter if needed.
- Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer, Snack
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: ¼ cup
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg