I wanted to start off our little hummus series with a bang, and the people on the ‘gram want a lemon beet hummus recipe.
If you can’t already tell, chickpeas are a main food group here at the Hangry Chickpea. And ladies and gents, we haven’t even gotten started on hummus! I’m shocked it took this long, but here we are.
I’m a believer that great hummus uses the softest, creamiest chickpeas available. Most of the time, that will mean soaking and cooking my own dried chickpeas.
What makes a great lemon beet hummus recipe?
I’m a believer that great hummus uses the softest, creamiest chickpeas available. Most of the time, that will mean soaking and cooking my own dried chickpeas. You can buy dried chickpeas at Whole Foods and on Amazon for sure, and possibly larger grocery stores as well. Great news - this can also be more cost-effective than buying canned beans, especially if you're making it for a group. Score!
As far as soaking, this article has some great tips for rehydrating your beans. I usually use the quick soak method, but note the times listed are really just suggestions – use your judgement. When you test your chickpeas, it shouldn’t be hard or grainy at all. Just a soft, smooth little chickpea explosion.
I also firmly believe that great hummus is an art, not a science, so pull out your tasting spoons. You’re tasting not only for flavor, but also a creamy texture. If your hummus is too…
- Bitter – add more acid (aka lemon juice)
- Acidic – add more chickpeas, or a touch more tahini
- Thick – add a couple Tbsp olive oil
- Thin – you might need more chickpeas, so don’t use them all right away
This should be FUN! Get your partner, kids, and friends involved. Tasting is the best part of cooking.
I don’t know how to roast/find/deal with beets.
- Find a beet at the grocery store, here's what it looks like, ask somebody if you’re unsure.
- Wash it off, and wrap well in foil. Placed on lined baking sheet (parchment is fine) seam side up.
- Roast at 350 F for 45-60 mins, or until easily pierce-able with a fork.
- Let cool for 15-ish mins, then peel off skin. I used a knife and my hands, prepare for a mess. I suggest wearing an apron and cleaning the counters as soon as possible.
WTF is tahini? Tahini is a ground sesame paste. Think of it like peanut butter, but with sesame seeds. I think tahini tastes pretty bitter, so I tend to go pretty light on it in hummus recipes, but you do you. FUN FACT: the bitter taste comes from something called a “base,” as in the opposite of an acid. So, if you want to “neutralize” that bitter taste, add some acid. In this case, the acid is lemon juice. COOL. SCIENCE. Moving on.
This sounds a little involved…how can I make it easier? I’m glad you asked. You can used canned chickpeas instead of rehydrating your own. Personally, I think rehydrated chickpeas are softer and are better in hummus, but you do you. In my experience, the Goya brand has the softest chickpeas out of the can. You want those chickpeas nice and soft and creamy.
Frequently asked questions:
What do you eat beetroot hummus with? SO MANY OPTIONS! Pita chips, pretzels, carrots, celery, on a sandwich, with a spoon, pretty much anything you would eat normal hummus with.
Is homemade hummus good for you? Umm yes. Only whole foods in this hummus and no added sugar. Enjoy to your heart's content!
What do I do with extra beets? Great question! I made a beet poke bowl (recipe coming soon!). You can also put the beets on a salad with other yummy veggies, greens, grains and a yummy dressing. Or make beet juice if that's your thing.Print
- 2 cups dried chickpeas (or 3-4 cans of canned chickpeas, drained and rinsed)
- 4-5 lemons (juiced)
- Zest of 1 lemon (zest one of your lemons before you juice)
- 3-4 Tbsp tahini
- 1 small roasted beet – cubed if using a food processor
- 1-2 cloves minced garlic
- 1 Tbsp salt (also to taste)
- 1 Tbsp pepper (also to taste)
- ¼c - ½ c oil of your choice (I used olive oil)
To roast beets:
- Wash beets and wrap in foil. Place on baking sheet seam side up.
- Bake 350 F for 45-60 mins. They're ready when you can pierce with a fork.
- Let cool for 15 mins in foil, then unwrap and let cool for 10 mins or until you can handle with your hands.
- You should be able to slide skin off with your hands and dice.
- Put all ingredients into a high-powered blender or food processor, pulse or blend until homogenous.
- As with any recipe, I encourage you to taste and adjust as you see fit. Too bitter? Add more lemon. Not creamy enough? Add more olive oil. Hummus is what you make of it, these ratios are just here to get you started.