This vegan lemony beet hummus is made with pantry staples and comes together in no time. Whether you buy pre-steamed beets at the grocery store or steam them at home, they add an earthy and robust flavor to traditional hummus. The key to super smooth hummus is to peel the skin from garbanzo beans. This adds a bit more time, but the end result is a delicious, addicting hummus.
For those of you who follow me on Instagram, you’ve probably noticed that I love Ahavah farm. We currently subscribe to their winter CSA box. And, we’re hooked. Every Thursday, we get a new shipment of produce from their biodynamic farm, located about an hour and a half south of Denver. Along with the shipment, we also get an email from the founders, explaining what’s in the week’s box. We’ve already received various types of dark, leafy lettuce, nutrient-dense kale, beautiful radishes, containers of sprouts, green onions, colorful chard, crispy carrots, fresh beets, and more.
If you want to learn more about CSAs (and where you can find one near you!), here’s a helpful website. Needless to say, I’m so glad we opted to subscribe—not only is the produce organic, chockfull of nutrients, and absolutely delicious, but it’s an honor to support the livelihood of our local farmers. Cheers to that. Anyway, we recently received quite a few beets from Ahavah. So, I’ve been trying to use them creatively. I recently steamed all of them, making the beets easily accessible for salads, side dishes, and, as the title of the post indicates, hummus.
In my opinion, beets are miracle workers. That said, I know not everyone loves them. Purée with lemon, garlic, tahini, and garbanzo beans, they are much subtler in flavor. They’re also high in immune-boosting vitamin C, fiber, and essential minerals like potassium (crucial for healthy nerve and muscle function). They’re also high in manganese, which is good for your bones, liver, kidneys, and pancreas. Beets contain a variety of other health benefits, especially for pregnant women.
Vegan Lemony Beet Hummus
- 2 small beets, steamed
- 1 15oz can (1 3/4 cup) cooked garbanzo beans
- 1/4 cup extra virgin olive oil
- 2 heaping tablespoons tahini
- 1 tablespoon minced garlic
- juice of 1 lemon
- pinch of sea salt
- Rinse, drain, and peel garbanzo beans.
- In a food processor, add all of the ingredients. Pulse until equally combined.
- If the mixture isn't smooth enough, add more olive oil.
- Taste and add salt accordingly.
- Enjoy immediately or store in the fridge for up to one week.