Beet Hummus with Goat Cheese

This roasted beet hummus is a colorful spread that’s packed with nutrients! Pair it with veggies or pita chips for a spread everyone will love!

Every time I go to the grocery store, I see a new Hummus flavor. Do you feel the same way? Sundried tomato, roasted red pepper, garlic, and they’re all equally delicious! Today I’m putting a gorgeous red twist on it with beets! The show stopping color is enough to make anyone’s mouth water! Homemade Beet Hummus is so easy to make, you’ll never go the store-bought route again! This hummus recipe is guilt-free and oh-so satisfying.

What do you need to make beet hummus?

• Beets. Toss in olive oil, salt and pepper and roast them at 400 for an hour or until fork tender.
• Garlic. To add a spicy kick & lots of depth of flavor.
• Chickpeas. The key ingredient to any hummus!
• Tahini. Optional, but added to get a creamy, rich dip.
• Sea salt and fresh black pepper. To bring out all those delicious flavors!

Can I use canned chickpeas?

You may use dried chickpeas or canned for this beet hummus. Dried chickpeas will produce the smoothest, most flavorful hummus.

You prep the dried chickpeas by soaking them overnight in cold water, or quick-soak them in boiling water for an hour. Drain the liquid, then pat the chickpeas dry. Stir in 1½ teaspoons of baking soda for every 2 cups of chickpeas. Warm the chickpeas in a large pot over medium heat for 3 minutes, then cover them with plenty of cool water and bring to a boil.

Reduce the heat to medium-low and simmer for a few hours, or until the chickpeas are very soft. The skins will mostly fall off and can be rinsed away with the cooking water; remove any stragglers from the chickpeas with your fingers.

How do you make hummus?

Making beet hummus is as easy as adding all of your ingredients to a food processor and blending until smooth! The most tedious part is preparing the chickpeas beforehand, but once you’re past that it’s smooth sailing!

Do you need to peel the chickpeas?

The trick to making an extra smooth hummus is peeling the chickpeas. It takes about ten minutes to remove all the skins with your fingers one-by-one, which is tedious but makes it so much creamier. If you’re short on time, you can add chickpeas right out of the can, but it’s worth it to remove them.

Ways to use hummus

Spread on bread or crackers

Veggie dip for celery, carrots, broccoli, or cauliflower!

Fruit dip like sliced apples

Chip dip for pita chips, duh

Spread on sandwiches and wraps

Sauce for pastas and salads

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