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Beet Hummus on a round black plate surrounded by sliced cucumbers and round whole grain crackers.
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Beetroot Hummus

Delicious beet hummus with ricotta, chickpeas and coriander. 
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 83kcal
Author Whitney Wright

Ingredients

  • 6 oz red beet scrubbed clean
  • 1 15.5 oz can chickpeas rinsed and drained
  • 1/3 cup tahini
  • 3 tablespoons lemon juice (I use fresh lemon juice)
  • 1/4 cup ricotta
  • 1 garlic clove minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground coriander
  • olive oil for serving

Instructions

  • Preheat oven to 425. Wrap beet in foil and place on a foil lined baking sheet. Roast for 60-75 minutes or until a fork pierces the center of the beet with ease. Let cool 20 minutes or until cool enough to handle. 
  • Rub the beet with a paper towel to remove the skin. (should fall off easily). Trim the root end off. Chop the beet into large chunks. 
  • In a food processor, add chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander. Process until smooth. 
  • Add the large beet chunks to the pureed foods. Process again until smooth. 1-2 minutes.
  • Transfer the beet hummus to a bowl and top with olive oil. 
  • Serve with naan, crackers, pretzels, carrots, cucumbers, and/or bagel chips. 

Notes

Hummus will last for 4 days. Store in airtight container and keep in refrigerator.

Nutrition

Calories: 83kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 317mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3.8mg | Calcium: 33mg | Iron: 0.6mg