We're starting off our little hummus series with a bang, and the people on the ‘gram want a lemon beet hummus recipe, with extra soft chickpeas.
- 1.5 cups dried chickpeas (or a 15 oz can)
- 1-2 lemons juiced, plus zest of one
- 1/2 cup tahini
- 1 cup cubed roasted beet
- 1-2 cloves garlic
- 3/4 - 1 cup olive oil
- 1/3 cup cold water
- 1 Tbsp salt (to taste)
- 1 Tbsp pepper (to taste)
To prepare dried chickpeas (canned chickpea users - skip this section)
- Boil dried chickpeas for 1 hour, then drain & rinse.
- Place chickpeas into pot and cover with water. Bring to a boil then simmer for 2-3 hours. Remove from heat and let sit for 2-3 more hours if you have time.
- Strain, then carefully remove as many skins as possible (let cool for 5-1o minutes so you don't burn your hands...)
To prepare canned chickpeas:
- Bring to a boil in water, then simmer for 15 minutes.
- Strain, then carefully remove as many skins as possible for creamiest hummus.
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.
- Place warm chickpeas, roasted beet, lemon juice and zest, tahini, salt, pepper and garlic into food processor. Blend for 2-3 minutes until homogenous and creamy.
- Then add olive oil slowly to thin. If needed, add cold water 1-2 tablespoons at a time.
- Taste and adjust as needed (see tips in post).
Keywords: beet hummus, lemon beet hummus, vegan beet hummus, roasted beet hummus, roasted beetroot hummus, purple hummus, pink hummus