Creamy, subtly sweet and absolutely beautiful…this golden beet hummus is one of those recipes that feels special without being complicated!
As I’ve been settling into our new home here in Austin, Texas, I’ve really been enjoying my new kitchen space. I’m feeling some new inspiration for sure. I had bought some golden beets at the store and had been pondering over how I wanted to prep this this week. I went with a hummus (because I also had blue corn chips in the pantry) so it felt like a great snack.
This hummus is made without tahini and finished with seeds and dried cranberries for added fiber, texture and a little sweet-savory contrast.
Beets naturally provide folate and betaine, nutrients involved in methylation, an important process that supports gene regulation, hormone metabolism and the body’s natural detoxification pathways. So be sure you’re eating beets when you can & this particular recipe just make that easy peasy for you. Hope you enjoy!
Also, I named this Texas Livin’ Hummus simply because I used Texas made olive oil but you can name this whatever you want in your house ;)
Prep time: 15 minutes
Roasting time: 45-75 minutes
Ingredients
2 medium golden beets
2 cans chickpeas, drained and rinsed, with some of the canning liquid reserved
4 tablespoons fresh lemon juice, plus more to taste
2 tablespoons Texas Olive Ranch Arbequina Extra Virgin Olive Oil
2 tablespoons Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
1 teaspoon kosher salt, plus more to taste
4-8 tablespoons reserved chickpea liquid or cold water, as needed
Mixed seeds, for topping
Dried cranberries, for topping
Additional extra-virgin olive oil, for finishing
Olive Oil Substitutions
I used two locally made oils from Texas Olive Ranch: their fresh, buttery Arbequina extra-virgin olive oil and roasted-garlic extra-virgin olive oil, which may be why this ended up being the best hummus I’ve ever made, but who knows ;)
If you aren’t in Texas, use:
2 tablespoons of a mild, buttery extra-virgin olive oil
2 tablespoons of garlic-infused extra-virgin olive oil
If garlic-infused olive oil isn’t available, use all regular extra-virgin olive oil and blend in one soft roasted garlic clove. Fresh garlic can also be used, but it will give the hummus a sharper, more pronounced flavor.
Instructions
Roast the beets
Preheat the oven to 400°F.
Scrub the beets and trim away the stems, leaving the skins intact.
Place the whole beets in a covered baking dish with a little bit of water added to the pan (just enough to support the steaming)
Roast for 45-75 minutes, depending on their size, until a knife slides easily into the centers.
Allow the beets to cool slightly, then rub away the skins and roughly chop them.
Make the hummus
Add the lemon juice, both olive oils and 4 tablespoons of reserved chickpea liquid to the blender first.
Add the roasted beets, chickpeas and salt.
Blend until smooth. You can add more chickpea liquid, 1 tablespoon at a time, until the hummus is creamy and silky.
Taste and adjust with additional lemon juice or salt.
Spoon the hummus into a serving bowl and finish with a swirl of olive oil, and some mixed seeds & dried cranberries if desired.
Store the hummus in a covered container in the refrigerator for up to four days.
