Rustic Beetroot Hummus
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!
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.
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.