High Heat Kitchen

Golden Beet Hummus

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Today’s post will be short. But at first, some news for you.

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Now about today’s topic: Golden Beet Hummus! It’s all about hummus. Do you like it? I hope so, because i LOVE hummus! It’s a great healthy appetizer made from chickpeas (also called garbanzo beans) and it’s so delicious! The first time I tasted it was about 1 year ago (so shame, so shame) and I still can’t stop eat it. I already tried so many varieties of hummus: red pepper, greek, olive, jalapeno, vegetable, white beans hummus, lentil hummus, yellow peas hummus and… Oh, did I missed something?

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*Stop talking, lady and give us the recipe!* Ok, here we go!

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Ingredients

  • 1 15 oz can chickpeas, liquid reserved

  • 1 medium or 2 small golden beets, trimmed

  • 2 tbsp tahini

  • 2 tbsp extra virgin olive oil

  • 1 garlic clove, minced

  • ½ tsp paprika

  • ½ tsp coriander powder

  • juice from half of lemon

  • salt, pepper to taste



Cook the beets

Place the beets into a saucepan and fill with water to cover it. Bring water to a boil, then reduce heat and simmer about 25-30 minutes or until beets are fork-tender. Drain, fill with cold water and let rest for 10 minutes. Peel off the skin of the beets. Chop the beets into small bites and set aside. Reserve 2 tablespoons of chopped beets for decoration.

Make the hummus

Drain the chickpeas, reserving the liquid part and put the beans into blender or food processor. Add the tahini, chopped beet, minced garlic and lemon juice then process for 1 minute. Scrape sides and bottom of bowl, add the olive oil, paprika, coriander powder and 2 or 3 tablespoons of the reserved liquid from the chickpeas. Process for 1-2 minutes or until thick and smooth puree. If it’s too thick, you can add more liquid and process again until the consistency is perfect. Add salt and pepper as needed.

Transfer the hummus into a bowl. Drizzle with some extra olive oil and garnish with reserved chopped beets. Sprinkle with coriander and paprika or pepper and serving. Enjoy!

*Store the hummus in refrigerator up to 1 week.

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