Beet hummus recipe (with air fryer roasted beets + oven option)
This electric pink hummus isn't just eye-catching. It's also delicious! Air fried beet adds sweetness and faint earthiness, in addition to vibrant color. Along with classic hummus ingredients, it's a dip that never fails to impress as an appetizer, snack, or beautiful addition to a mezze platter! Serve hummus with toasted pita chips, crackers, or veggies for dipping.
Servings: 4 people
Calories: 82kcal
Ingredients
- 1 small beet about 3 ounces (red is best for color)
- ½ teaspoon extra virgin olive oil or oil spray, plus more for garnish (optional)
- 1 (15-ounce) can chickpeas drained & liquid reserved
- 3 Tablespoons aquafaba (liquid from chickpea can), plus more if needed
- 3 Tablespoons tahini plus more if needed
- 1 to 2 Tablespoons lemon juice or more to taste
- ¼ teaspoon salt or to taste
- 1 to 2 cloves garlic minced
- ⅛ to ½ teaspoon cumin (optional)
- Pinch of chopped fresh herbs like parsley, chives, cilantro, or dill (optional garnish) and/or toasted pine nuts
Instructions
- Peel a small beet and remove top. Cut the beet in half, and then cut those halves into quarters. (Or cut the beet into roughly 1-inch pieces.)
- Rub the beet pieces with extra virgin olive oil or spray with oil. Then add to an air fryer basket. Air fry at 390 degrees for 11 minutes or until fork tender.
- While the beet is cooking, put a fine mesh sieve in a bowl. Then drain the canned chickpeas, and reserve the liquid from the can (known as aquafaba).
- Then put the following into a food processor: drained chickpeas, 3 Tablespoons of aquafaba, tahini, 1 Tablespoon lemon juice, 1 minced garlic clove, ⅛ teaspoon cumin, and salt.
- Then blend on high until fully combined, stopping occasionally to scrape down the sides. (The viscosity of tahini & dryness of chickpeas can vary by brand. So if your hummus is too dry, add extra splashes of aquafaba or a Tablespoon more of tahini until the hummus runs smoothly through the food processor blade.)
- Once the hummus is creamy and smooth, taste and adjust to your preferences.For more tang, add up to a Tablespoon (or more) of lemon juice. For more garlicky bite, add another minced clove of garlic. For more pungent & aromatic flavor, add more cumin by ⅛ teaspoon at a time, until you've reached your preferred amount. If you think it needs more salt, add it. Then blend until completely incorporated with the hummus.
- Transfer the hummus to a serving bowl. If you like, garnish with a drizzle of extra virgin olive oil, toasted pine nuts, and/or any fresh herbs for color. (Chopped parsley, dill, cilantro, or chives are good options.)
Notes
Alternative oven roasting instructions: If you don't have an air fryer, you can roast the beet in the oven instead.
Preheat oven to 400 degrees. Spread beet pieces in a single layer on a parchment-lined baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until fork tender and lightly caramelized. (Oven time may vary slightly depending on beet size and your oven, so start checking at 18 minutes.)
Alternative pan frying instructions: If you'd rather pan fry the beet, heat 2 teaspoons of avocado oil in a non-stick skillet over medium heat. Add the beet pieces in a single layer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the beets are tender and browned on the edges. Add a splash of water and re-cover if they begin to brown before softening. (Using a lid traps steam, helping the beets cook through faster without burning.)
To make this appetizer gluten-free, serve with vegetables or gluten-free crackers for dipping instead of pita bread.
Storage instructions: Store leftover hummus in an airtight container in the fridge. It will keep for 4 or 5 days.
Nutrition
Calories: 82kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 164mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
