Beet Hummus is your Gateway to Loving Beets

If you haven't yet jumped on the beet bandwagon, consider this your official invitation! Beets are truly one of nature's vibrant treasures, and there's no better way to dive in than with a delicious beet hummus. Not only does it pack a punch of flavor, but it also boasts a beautiful, eye-catching hue that will make your snack time feel extra special. I am kicking myself because I didn’t even try beets until about 10 years ago – well into my 40’s!

Right now, beets are having their moment at farmers markets. As you stroll through the aisles, you'll find an abundance of these jewel-toned beauties, just waiting to be transformed into something amazing. But how do you pick the perfect beet? It’s easier than you might think.

First, look for beets that are firm to the touch. Soft spots can be a sign of age or damage, and we want our beets as fresh as possible. The skin should be smooth, without any major blemishes or cuts. If they still have their greens attached, that's even better! Fresh, vibrant greens are a great indicator that the beets are recently harvested and full of flavor. And don't forget, those greens are edible too and can be tossed into salads or sautéed as a tasty side dish.

Note: beets tend to make a mess, so I suggest using a plastic cutting board or parchment paper for easier clean up.

Ingredients Needed for Beet Hummus

• Fresh beets
• Canned chickpeas
• Garlic cloves
• Tahini
• Crushed red pepper
• Vinegar (any will do - I used rice wine vinegar for this recipe)
• Salt
• Aquafaba – which is the liquid from the canned chickpeas – so don’t throw this out when draining the can of chickpeas!

How long do you roast beets?

The air fryer stood in for my oven today, just because it was nearly 80 degrees when I made this. Even though I cut my beets into smaller pieces, it still took 60 minutes at 360 degrees until the beets were fork tender. You can also boil beets for 30 minutes, or until fork tender.

Do you peel beets before or after cooking? 

Personal preference wins on this one, but I like peeling beets before cooking, because then I can go straight from the air fryer to my food processor. Many people cook beets with the skin on, and the skin peels right off. Mine were super easy to peel though.

So, next time you hit the farmers market, don't shy away from the beet table. Grab a bunch, head home, and whip up some beet hummus. Trust me, once you dip your first veggie stick or pita chip into that creamy, magenta goodness, you'll wonder why you didn't try beets sooner!

Beet Hummus

Scroll down for a printable version of this recipe

Serves: 6-8

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

1 large beet (about 10 ounces)

8 cloves garlic

1 can chickpeas, drained (reserve liquid)

5 Tablespoons tahini

4 Tablespoons rice wine vinegar (any vinegar works - apple cider would be great!)

1 teaspoon crushed red pepper

1 teaspoon salt

1. Peel beet(s) and slice into chunks. Add the beets and garlic to foil and wrap, and air fry for 60 minutes (or less depending on your air fryer - you want them to be fork tender).
2. Add all the ingredients to a food processor, adding as much liquid from the canned chickpeas to get the desired consistency - I used 1/2 cup. I like my hummus really smooth so I processed for 5 minutes on low.

Be sure to check out our Hands-On Mediterranean Mezze this Friday, June 7 at 6pm where you will get familiar with Mediterranean cuisine including a roasted garlic hummus. There are just three spots left, so snag one now!

We also work with beets in our Vegetarian Boot Camp class coming up in August. Whether you live a vegetarian lifestyle or not, you'll learn techniques for incorporating more plant-based foods in your diet such as:

• Quick Pickled Zucchini, Lentil and Arugula Salad with Feta-Lemon Vinaigrette 
• Roasted Beet and Caramelized Onion Puff Pastry Tart with Hot Honey Drizzle    
• Asparagus and Leek Bisque with Herbs de Provence Croutons    
• Mushroom Bolognese with Parmesan-Polenta Cakes 
• Curried Chickpea-Sweet Potato Fritters with Raita Sauce 
• Vietnamese Shaking Tofu with Rice Noodles, Red Cabbage, Lime and Peanut