Rating: 4.04 stars
47 Ratings
  • 5 star values: 18
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

Beets are packed with nutrients. Start soaking chickpeas overnight.

Recipe Summary

prep:
25 mins
cook:
1 hr 20 mins
additional:
12 hrs
total:
13 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cover chickpeas with cold water and soak overnight.

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  • Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.

  • Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.

  • Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.

Nutrition Facts

219 calories; protein 5.3g; carbohydrates 17.8g; fat 15.4g; sodium 142.3mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 4 stars
03/16/2009
Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty! Read More
(78)

Most helpful critical review

Rating: 3 stars
01/31/2004
A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it however I will significantly cut the amount of cumin as it overwhelms the flavour! It does make a lot and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrot sticks cut bell peppers and blanched cauliflower! Read More
(14)
47 Ratings
  • 5 star values: 18
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/16/2009
Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty! Read More
(78)
Rating: 5 stars
01/31/2004
This was SO popular at work with some pita chips and vegetables to dip in it. The only problem was finding the tahini (look in health food stores). I used canned chickpeas/garbanzos instead of soaking fresh (bad me!) but it still tasted GREAT! I did go ahead and boil them again with the onions though. Terrific recipe! Read More
(28)
Rating: 4 stars
01/31/2004
Although this loevely bright pink hummus is tasty it is TIME consuming. If you have the time it is worth it but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserve liquid in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon while I have other things to do around the house while the beets are boiling. Read More
(18)
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Rating: 4 stars
12/09/2003
Once I had finished this recipe I was very satisfied with the results and so were my family members (none of whom are vegan or understand why I'm vegan). Only one caveat: the hummus although wonderful to eat and not too hard to make takes a long time to make. Be sure you have plenty of time before starting this recipe. Read More
(15)
Rating: 3 stars
01/31/2004
A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it however I will significantly cut the amount of cumin as it overwhelms the flavour! It does make a lot and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrot sticks cut bell peppers and blanched cauliflower! Read More
(14)
Rating: 5 stars
04/11/2005
Woa I just made this recipe and it had the coolest color ever! A bright magenta and I've never cooked anything like it. I have a favorite hummus recipe so I used some parsley and no cumin as i am not a fan. I used canned beans and they worked fine. (I didn't need to boil them) I halved basically the whole recipe but still used a whole can of beans and no juice from the beans or beets. Read More
(10)
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Rating: 3 stars
02/26/2007
I still prefer regular hummus but this one's an interesting change and a new way to use beets. I enjoyed the slight sweetness that the beets add. The colour is amazing (it would look great side by side with guacamole or layered in a glass bowl with guacamole and regular hummus). With the garlic tahini lemon juice cumin and s&p I just added to taste as I blended (start with a little and go up from there) to get the flavour I like. I might cut back the amounts by half next time as this recipe makes A LOT if you're just making it for yourself! I wouldn't reccommend this to strict hummus traditionalists because of the sweetness and flavour difference the beets add but for people who like to mix it up a little - give it a try! Read More
(9)
Rating: 5 stars
03/19/2007
This came out awesome! I put in a ton of garlic 2 large beets a 15 oz can of chick peas cumin lemon juice and salt to taste. It was the coolest color (hot pink / magenta) and had a really yummy beet taste. Will definitly be making this again. Read More
(7)
Rating: 5 stars
12/23/2010
My kids love this! I put in sesame seeds instead of making the tahini first and some of the seeds didn't get thoroughly ground up. This makes delicious filling for stuffed celery! It also tastes wonderful on Triscuits! Read More
(7)