Description
An earthy hummus with a little kick! This spicy beet hummus is not only beautiful in hue but it’s also creamy, slightly sweet, and has just a little bit of zip thanks to the addition of jalapeño making for one tasty snack or appetizer.
Ingredients
Scale
- 1 15 oz Can of Chickpeas (Drained, but Liquid Saved)
- 1 Medium Roasted Beet
- 1 Lemon (Juiced)
- 3 Garlic Cloves (Peeled)
- 1 Jalapeño (Optional- Seeds removed or left, depending on heat tolerance)
- 2 Tbsp Tahini
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- ½ tsp Ground Cumin
- 2–4 Tbsp Olive Oil
- 2–4 Tbsp Liquid from Chickpeas (Also known as Aquafaba)
Instructions
- Roast the beet if using a fresh beet. Follow this Link for help.
- Add all of the ingredients into a blender or food processor. With the olive oil and aquafaba start with a small quantity.
- After blending for a couple minutes add additional oil or aquafaba gradually and blend more. Until you reach your desired consistency.
- Serve with pita, fresh cut veggies, or falafel. Enjoy!
- Leftover hummus can be refrigerated in an airtight container for up to a week.
Notes
The equipment listed above contains affiliate links to products that we personally us, love, and recommend!
Keywords: Spicy Beet Hummus
