The heartbeet hummus is the glossiest hummus you’ve ever dreamed of. It’s pink, fun, and extremely beetiful. It’s glossy shine and shimmer is luxurious. I always feel so comforted having hummus in my fridge. Whenever I’m hungry, I know it will never fail me and be a great source of quick energy. This hummus is creamy because I found this technique from Cookie and Kate to remove the skins. Enjoy this beetiful hummus with radishes, veggies, or chips! It also looks cute on top of a cracker with a little garnish. It’s up to you! The possibilities are endless.
However, to warn you not all ovens are created equal and beet sizes. The key is to check the beets until a fork slides through (you can check at like 40 min usually but my oven takes 50 min). For the beets, get two on the smaller side. The objective of this hummus was to keep it as glossy as possible! No bumps or dry matte look! The oil, blending, and baking soda with the chickpeas is key. Enjoy your glossy, beetiful heartbeet hummus! 🙂
What you will need: a blender (I used vitamix), a pot, a stove, an oven + tray, aluminum foil, a strainer, a spoon or spatula, and a bowl.Print
The Heartbeet Hummus
Glossy, beetiful, spiced hummus recipe. Bright magenta and gluten-free, dairy-free + vegan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 1 bowl(s) 1x
- Category: Appetizer, Side Dish, Snack
- 2 small beets, roasted
- 1 can chickpeas (or 1.5 cups of chickpeas)
- 1 tsp baking soda
- 3 tbsps cold water
- 2 garlic cloves, roasted
- 2 tsp lemon juice
- 3 tbsps tahini (2 heaping, 1 regular)
- 0.25 cup olive oil
- 1.25 tsp cumin
- 0.25 tsp salt
- 0.25 tsp cayenne
- Preheat the oven to 400 degrees.
- Take two small beets and chop off the stem/leaves.
- Rinse beets off and pat dry.
- Wrap loosely in aluminum foil
- Put on the baking sheet to go into the oven (along with garlic in the next steps)
- Put two garlic cloves (with skins left on) in a little bit of olive oil on the baking sheet (you don’t need to wrap these but coat them with the olive oil).
- Put beets and garlic in the oven and take the garlic out when it’s about 15-20 (you will see a subtle browning on the edges but doesn’t need to be super obvious either (the goal is to be mushy on the inside).
- Take the garlic out and put them into a little bowl or ramekin. Once cooled a little (well, once they are bearable to hold) it’s easy to squeeze the garlic out of their skins. Set aside. Let the beets roast for about another 40 minutes (or until whenever a fork can easily go through them).
- While the beets are roasting, take the can of chickpeas (drain bean water out) and put them into a pot with water to cover with a teaspoon of baking soda (this is supposed to make them mushy). Boil for about 15 minutes.
- After about 15 minutes, strain the chickpeas. You will see the skins have come off a little. Sort through them and get the actual chickpeas instead of the skins (or do the best you can, this is so the hummus can be creamy and smooth).
- Go ahead and put the chickpeas into the blender.
THE HEARTBEET HUMMUS
- When the beets are ready, take them out of the foil and fork test. Then, rub them with a paper towel to remove the skins.
- Chop the beets into tiny (blendable) pieces.
- Blend the ingredients in the blender: beets, garlic, chickpeas, water, lemon juice, tahini, olive oil, cumin + sea salt.
- Blend as much as possible until smooth and creamy.
- Spatula hummus out of blender and into a bowl.
- Serve with extra olive oil drizzled on top or with garnishes like scallion, paprika, hemp seeds, and more!
I love to eat the heartbeet hummus with radishes, chips, and roasted carrots. In this photo, I used watermelon radishes which offers a nice extra kick to it.
Keywords: The Heartbeet Hummus, The Heartbeet, Beet Hummus, Beets, Hummus, Snack Recipe
If you liked the heartbeet hummus, try the roasted broccoli + carrots ☺️