Beet Hummus
This vibrant Beet Hummus is a colorful party appetizer, blending earthy beets, zesty lemon, and protein-packed chickpeas into a creamy, nutritious dip. This pairs perfectly with fresh veggies and crackers.
Ingredients
- 4 medium beets
- 5 tablespoons lemon juice
- 1 tablespoon lemon zest
- 5 tablespoons olive oil
- ¼ teaspoon garlic powder
- 1 teaspoon ground cumin
- ⅛ teaspoon black pepper
- 1 (15.5 ounce) can low-sodium beans (cannellini, chickpeas, great northern white), drained and rinsed
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Rinse lemon and scrub beets under cold running water.
- Cut off the ends of the beets.
- Place beets in a saucepan and cover with water.
- Bring the liquid to a boil, then reduce the heat to a simmer. A simmer is when the rapid bubbling stops and only small bubbles remain. Maintain this gentle heat for about 20 minutes or until beets are tender.
- While beets are cooking, zest lemon. To zest the lemon, rub the colored outer skin against a microplane or the smallest holes of a box grater. Stop as soon as you reach the bitter white layer (the pith) underneath. Rotate the fruit and repeat until you have the required amount.
- Cool the beets and peel.
- Place all ingredients in a food processor or blender and pulse until smooth. Or mash together in a large bowl using a masher or fork.
Storage
- Use leftovers within 4 days.
Notes
- Dry beans can be substituted for canned beans. Be sure to soak and cook dry beans before using.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
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