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My review
Beetroot Hummus
KIMBERLEE
"Beets are packed with nutrients. Start soaking chickpeas overnight."
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Ingredients
13 h 45 m servings 219 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a large bowl, cover chickpeas with cold water and soak overnight.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 219 calories; 15.4 g fat; 17.8 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 142 mg sodium. Full nutrition
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Reviews
Read all reviews 3645 Ratings
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Most helpful positive review
3/13/2009
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 s...
Most helpful critical review
2/23/2002
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...
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Newest
3/13/2009
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 s...
6/14/2001
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...
8/20/2001
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 an...
11/2/2001
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...
2/23/2002
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...
4/11/2005
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...
2/25/2007
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...
12/20/2010
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 ta...
3/19/2007
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...