Ingredients
Scale
This recipe relies on a few simple, high-quality ingredients to create its signature flavor and stunning color. Using pre-cooked, vacuum-packed beets is the key to making this recipe incredibly fast, but we’ll explore other options in the tips section.
- 1 (15-ounce) can of Chickpeas (Garbanzo Beans): Drained, but reserve the liquid (aquafaba). This is the creamy, protein-packed base of our hummus. Canned chickpeas make this recipe exceptionally quick and easy.
- 8 ounces (approx. 250g) Cooked Beets: This is usually one large or two small pre-cooked beets, often found vacuum-packed in the produce section. They provide the signature color and a wonderful, earthy sweetness.
- 1/4 cup (60ml) Tahini: A smooth, high-quality sesame paste is crucial. It adds a nutty depth and is essential for that classic, creamy hummus texture.
- 1/4 cup (60ml) Fresh Lemon Juice: Always use fresh-squeezed for the brightest flavor. This cuts through the richness of the tahini and the earthiness of the beets, balancing the entire dip.
- 2 cloves Garlic: Fresh garlic adds a pungent, savory kick. You can adjust this to your personal taste, using more for a spicier hummus or less for a milder flavor.
- 2 tablespoons Extra Virgin Olive Oil: A good quality olive oil adds richness, helps create a smooth consistency, and provides healthy fats. More is used for drizzling on top before serving.
- 1 teaspoon Ground Cumin: This classic hummus spice adds a warm, smoky, and savory undertone that pairs beautifully with both the chickpeas and the beets.
- 1/2 teaspoon Sea Salt: Essential for bringing all the flavors together. You can adjust to taste after blending.
- 2–4 tablespoons Reserved Chickpea Liquid (Aquafaba): This starchy liquid is the secret to a light, fluffy hummus without watering it down. Use as needed to reach your desired consistency.
Instructions
Making this hummus is as simple as gathering your ingredients and letting a food processor do all the work. The entire process takes less than 15 minutes from start to finish.
- Prepare the Ingredients: Open your can of chickpeas and drain them over a small bowl to reserve the liquid (aquafaba). Peel your garlic cloves. If your cooked beets are large, roughly chop them into a few smaller pieces to help your food processor.
- Combine in Food Processor: Add the drained chickpeas, cooked beets, tahini, fresh lemon juice, garlic cloves, extra virgin olive oil, ground cumin, and sea salt to the bowl of a food processor or a high-powered blender.
- Initial Blend: Secure the lid and blend the ingredients on high for about 1 minute. The mixture will be thick and likely a bit chunky at this stage. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
- Add Liquid and Blend Until Smooth: With the processor running on low, slowly stream in 2 tablespoons of the reserved aquafaba. Once it’s incorporated, turn the processor back to high and let it run for a full 3-4 minutes. This extended blending time is key to achieving an ultra-creamy, whipped texture. Be patient!
- Check Consistency and Adjust: Stop the processor and check the consistency. If it’s still thicker than you’d like, add another 1-2 tablespoons of aquafaba and blend again until you reach your desired smoothness.
- Taste and Final Seasoning: Give the hummus a taste. This is your chance to perfect it. Does it need more salt? A little more lemon juice for brightness? A bit more cumin for warmth? Add any adjustments and give it one final, quick blend to combine.
- Serve: Transfer the finished hummus to a serving bowl. Use the back of a spoon to create an attractive swirl on top. Drizzle generously with extra virgin olive oil and add any optional garnishes you like (see “How to Serve” for ideas).
Nutrition
- Serving Size: one normal portion
- Calories: 120