Medium Greek Condiment Sandwich

Beet Hummus

Name: Beet Hummus
Prep time: 16 min
Cook time: 21 min
Total time: 37 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 medium beet , top and bottom trimmed; 0.25 cups tahini; 2 tablespoons lemon juice; 2 cloves garlic; 1 can chickpeas , 15 ounce; 0.25 cups olive oil; 1 tablespoon water , or as needed

Total Time

37 min

16m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

119 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Legumes / Beans Vegan Gluten-Free Nut-Free Fried asian korean savory european greek mediterranean middle eastern region halal kosher healthy_fats sour plant_based drink russian turkish middle eastern

I know beet hummus may not sound like it would taste very good. However, when I tried the hummus I couldn't taste the beet anymore and it had the most beautiful purply pink color. I could eat it with carrots and just enjoy it on a wrap or piece of toast. You seriously can't taste the beet and I can't stress this enough because I know this is what worries most people with these kinds of recipes. Beets are just packed with great nutritional benefits so I seriously recommend this recipe. Store in the refrigerator.

Ingredients

1 medium beet , top and bottom trimmed
0.25 cups tahini
2 tablespoons lemon juice
2 cloves garlic
1 can chickpeas , 15 ounce
0.25 cups olive oil
1 tablespoon water , or as needed

Instructions

1

Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
2

Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.