A simple yet delicious and nutritious plant-based hummus made of garbanzo beans and roasted beets – great with fresh vegetables, pita chips, toast, rice cakes, sandwiches, and more. Oil-free, whole food plant-based, vegan, and gluten-free!
Check out this color! I love this beautiful dark pink hue, courtesy of beautiful roasted beets.
As I write this, it’s actually Valentine’s Day. I should have planned a little better and released this recipe post before Valentine’s Day so that you could enjoy it today. This gorgeous color is perfectly hued for a romantic appetizer for two. Don’t you think so?
My husband disagrees. He doesn’t like beets. Not at all. But he’s a good sport and allows me to sneak some beets into his salads. He wouldn’t come near this Rustic Beetroot Hummus though. When I offered him some, he saw the color and asked, “what is that?!!?” Even though he knew exactly what it was.
That leaves a lot more Rustic Beetroot Hummus for me. It just goes to show that this may or may not be the perfect romantic appetizer for two. (wink)
So let’s chat about a few key ingredients. This Rustic Beetroot Hummus contains garbanzo beans, beets, tahini, lemon juice, garlic, and herbs.
I like using garbanzo beans or chickpeas in this hummus; though you can use any kind of pale bean, including navy beans, great northern beans, or cannellini beans. I also like using dry garbanzo beans because they store well, are inexpensive, and do not contain any salt.
I soak the beans overnight in water and baking soda. Soaking overnight increases their digestibility and improves nutrient retention. The baking soda softens the beans quite a bit and does a nice job loosening the skins. I prefer using a pressure cooker set for 11 minutes since they come out perfectly soft every time. These two tricks result in a smoother hummus.
If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions, then add just a touch more time to make them slightly softer, makes a creamier and smoother hummus.
The second key ingredient is roasted beets. To save, I typically use jarred or packaged beets. If you want to roast a fresh beet, scrub and rinse it well in running water. Wrap the beet in aluminum foil and roast it in a preheated 400° F oven for about an hour, depending on the size of your beet. You’ll know it’s ready when the skin rubs off easily and a fork pierces the beet easily.
And if you like pickled beets, go for it! Pickled beets make a mean pickled beetroot hummus. Seriously, you should try it. But only if you really like pickled beets. I’d love to know if you try it, so please comment below if you do.
The third critical ingredient is tahini. Tahini is roasted sesame seed paste. If your local grocer doesn’t carry it, you can purchase it at a middle eastern store or online. You can also make it yourself by blending sesame seeds in a high-speed blender. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
The remaining ingredients are for flavor and consistency. I like the addition of freshly squeezed lemon juice, fresh garlic, dried herbs, a little salt and pepper, and a touch of cayenne. For the herbs, I like using an herb blend like za’atar or Italian blend. Both pair nicely with the beets. It also looks fantastic sprinkled over this Rustic Beetroot Hummus.
I really like my hummus thick. If you prefer a softer creamier texture, add in a little extra beetroot juice or water. I like the way that beetroot juice really amps up the color in this hummus. It just deepens the color even more.
This Rustic Beetroot Hummus is great with fresh vegetables, pita chips, toast, rice cakes, sandwiches, and more. It stores well in an air-tight in the refrigerator for up to five days. Ideal for parties, appetizers, work lunches, after school snacks, and so on.
I hope you enjoy these Rustic Beetroot Hummus as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.
Ingredients
- ¾ cups dry garbanzo beans* (1½ cups cooked or 1 can)
- 1 tsp baking soda
- 1 cup roasted (or pickled) beets, sliced **
- 3 Tbsp tahini***
- 1 lemon, juiced (2-3 Tbsp)
- 1 Tbsp minced garlic (2-3 cloves)
- 2 tsp dried herbs (za’atar; Italian blend)
- dash of ground cayenne pepper or to taste
- salt and pepper to taste (optional)
- 2-3 Tbsp beet juice or water
Instant Pot Bean Instructions
- Rinse the dry beans well in water.
- Place the beans in a bowl and cover with water. Sprinkle in 1 tsp baking soda and soak at least 8 hours or overnight.
- Rinse the soaked beans well.
- Transfer to the Instant Pot and secure the lid.
- Set on manual for 11 minutes using the high pressure setting.
- Allow the pressure to release naturally.
- Allow the beans to cool completely. If not making hummus now, transfer to an air-tight container and store in the refrigerator until ready to use.
- Drain and rinse the cooked beans well, discarding any loose peels, as needed.
Hummus Instructions
- In a food processor or high-speed blender, blend the chickpeas, beets, tahini, lemon juice, and garlic together until smooth, about 1 minute. You may need to scrape down the sides.
- Add the herbs and cayenne, adding in a little beet juice, water, or oil, as needed, to achieve desired consistency. It should be somewhat thick and mostly smooth.
- Taste and adjust seasonings, as desired.
- Garnish with herbs, if desired.
- Store leftovers in the refrigerator for up to 5 days.
Notes
* I like using garbanzo beans in this hummus, though you can use any kind of pale bean, including navy beans, great northern beans, or cannellini beans. I use dry beans because they store well, are inexpensive, and do not contain salt. I like soaking them in water with a little baking soda. Soaking overnight increases their digestibility and improves nutrient retention. The baking soda softens the bean quite a bit. I also like cooking them in a pressure cooker for 11 minutes since they come out perfectly cooked every time. If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions, then add just a touch more time to make them slightly softer, makes a creamier and smoother hummus.
** I typically use jarred/packaged roasted beets. If you want to roast a fresh beet, scrub and rinse it well in running water. Wrap the beet in aluminum foil and roast it in a preheated 400° F oven for about an hour, depending on the size of your beet. You’ll know it’s ready when the skin rubs off easily and a fork slides in easily.
*** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
Rustic Beetroot Hummus
Equipment
- Pressure Cooker
- food processor
Ingredients
- ¾ cups dry garbanzo beans* (1½ cups cooked or 1 can)
- 1 tsp baking soda
- 1 cup roasted/pickled beets sliced **
- 3 Tbsp tahini***
- 1 lemon juiced (2-3 Tbsp)
- 1 Tbsp minced garlic 2-3 cloves
- 2 tsp dried herbs za’atar; Italian blend
- dash of ground cayenne pepper or to taste
- salt and pepper to taste optional
- 2-3 Tbsp beet juice water, or oil
Instructions
Instant Pot Bean Instructions
- Rinse the dry beans well.
- Place the beans in a bowl and cover with water. Sprinkle in 1 tsp baking soda and soak at least 8 hours or overnight.
- Rinse the soaked beans well.
- Place the beans into the Instant Pot and secure the lid.
- Set on manual for 11 minutes using the high pressure setting.
- Allow the pressure to release naturally.
- Allow to cool completely. If not making hummus now, transfer to an air-tight container and store in the refrigerator until ready to use.
- Drain and rinse the cooked beans well, discarding any loose peels, as needed.
Hummus Instructions
- In a food processor or high-speed blender, blend the rinsed chickpeas, roasted beets, tahini, lemon juice, and garlic together until smooth, about 1 minute. You may need to scrape down the sides.
- Add the herbs and cayenne, adding in a little beet juice or water, as needed, to achieve desired consistency. It should be somewhat thick and mostly smooth.
- Taste and adjust seasonings, as desired.
- Garnish with herbs, if desired. Serve with fresh vegetables, pretzels, or crackers.
- Store leftovers in the refrigerator for up to 5 days.