Lemon Beet Hummus

If you love hummus and want a super tasty recipe, you are in a good place. This Lemon Beet Hummus recipe is the ultimate plant-based appetizer. This recipe is sprinkled with extra ingredients which will make it unique and irresistible. I will twist the original hummus recipe with some brilliant ideas.

The Lemon Beet Hummus is the perfect appetizer… especially the best to make in the season of the beets. Just its bright pink color gives a happy mood. It’s a fabulous vegan spread you can enjoy with pita bread, pita chips, a sandwich, or any kind of bread.

With all the basic ingredients, such as chickpeas, tahini, garlic, and olive oil, I add beetroot and lemon zest with its juice, to make this appetizing spread more delicious and unique. If you want to check out other good ideas for hummus, these recipes are worth trying: Olive Tapenade Hummus, Pumpkin Hummus, Roasted Red Pepper Hummus, and The Classic Hummus.

Hummus always was one of my favorite appetizers and every time I make it, reminds me of my high school years. Being a kitchen helper during the summer break, in a vegan restaurant, taught me lots of delicious vegan food. Including hummus. I’ve learned these recipes from the best…my mom. (Yes, my mom was the chef in the vegan restaurant.)

Why Would You Love It?

• Low in saturated fat and high in fiber and protein
• Keep you feel fuller, thanks for the chickpea complex carbs
• Healthy and vitamin-packed snack or appetizer
• It has a beautiful pink color
• Creamy, yet light and fluffy
• It’s nutty and tangy, thanks to the tahini

Secret Method for A Better Taste

Before you start processing all the ingredients together, there is a crucial step to start with. I learned this in the restaurant, and I totally recommend it, because it gives a huge difference.

Some people boil their chickpeas just with salt. But I recommend adding more ingredients. Add onion, garlic, ground black pepper, salt, and bouillon powder. Boil all the ingredients together, and let the chickpeas soak all the good flavors. You’ll see the difference when it’s done. You can even consume the chickpeas like that because it’s already so delicious.

Ingredients for the Lemon Beet Hummus

• Chickpeas – I prefer to use dried chickpeas and to make it with the secret method. As alternative canned chickpeas can be used too in hummus.
• Yellow Onion – This will give a nice flavor to the chickpeas. I usually add the onion whole, without slicing it, and I take it out after the chickpeas are cooked.
• Garlic – This ingredient is also a crucial one because will give a nice garlicky taste. I add garlic for the chickpeas to soak that good flavor, and I also add to the processor, when I mix all the ingredients. You can take out the garlic from the cooked chickpeas if you want but it’s not necessary. Garlic just adds flavor and it’s ok to process the whole thing.
• Bouillon Powder – Gives a better taste. You can use Vegetable Bouillon Powder or Chicken Bouillon Powder. Whichever you like.
• Roasted Beetroot – cooked beets or roasted beets will give a nice pink color to your non-traditional hummus, and on top of that, will give a lot of extra nutrients.
• Lemon – Use the zest and juice of the lemon, for a richer lemon flavor.
• Tahini – This is a classic ingredient for hummus. Tahini, or Sesame Seed Paste gives a healthy fat into the nutrients and a tasty nutty richness.
• Olive Oil – A good quality olive oil will bring this appetizer together.
• Salt and Black Pepper – to taste
• Water – it’s optional. If you need more liquid for combining the ingredients more easily. Start adding just 1-2 tablespoons at one time.

How to Make Lemon Beet Hummus

1. Prepare Dry Chickpeas: In a medium size pan, add the chickpeas, 5 cloves of garlic, the onion, and salt to taste, the bouillon powder, and cover with water. Boil dried chickpeas for 25 minutes, or until is soft, then drain and rinse. When they seem overcooked, that’s better for dips.
2. Prepare Canned Chickpeas (alternative): If you use canned chickpeas, In a medium-sized pan bring to a boil in water for 10 minutes, or until seems overcooked. Again, because it’s better for dips.
3. Roast Beetroot: Meanwhile, wash the beets and wrap them in foil. Place on baking sheet.
4. Bake them at 350℉ for 45 minutes or until are soft. They’re ready when you can pierce them with a fork. 
5. Let cool down, then slide the skin off with your hands and dice.
6. Making Hummus: Add chickpeas, roasted beetroot, lemon juice with the zest, and all the ingredients in a blender or food processor. Combine them until smooth and creamy.
7. If needed add water to make it more smooth and creamy.
8. Taste and adjust the seasoning, if necessary.

Enjoy!

Tips and Tricks

• Cook the chickpeas and roast the beets at the same time to reduce the processing time.
• Follow my Secret Method for better taste.
• Too much tahini or too much lemon juice can make it bitter…please, follow the instructions correctly.
• Add baking soda to the boiling water, for a faster cook and a softer consistency.

How long does homemade hummus last?

Homemade hummus usually lasts for up to 3 to 4 days in the refrigerator. Bought hummus it lasts for up to 7 days after opening. Make sure you store it in an airtight container to minimize exposure to air.

Sides for Lemon Beet Hummus

1. Vegetables (popular)
2. Bread
3. Pita Bread (popular)
4. Pita Chips
5. Flat Bread
6. Crackers
7. Crostini