Beet Hummus

Steps

1. Wrap the beets individually in foil and roast at 400F for 40-50 minutes until a knife slides through the center without resistance. Let cool until handleable, then peel by rubbing the skins off with a paper towel. Cut into rough chunks. If short on time, use pre-cooked vacuum-packed beets — just make sure they have no added vinegar or citric acid.

2. Add the chickpeas to a food processor and process for 30 seconds until they break down into a coarse paste. This initial processing without liquid gives the hummus a smoother final texture.

3. Add the roasted beet chunks, tahini, lemon juice, garlic, sea salt, and olive oil. Process for 2-3 minutes, scraping down the sides twice, until completely smooth and creamy. The hummus should be vivid magenta with no visible chunks.

4. Taste and adjust seasoning. Beets vary in sweetness, so you may need additional lemon juice to balance or another pinch of salt to bring the flavors forward.

5. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with sea salt or sesame seeds. Serve with raw vegetables, sourdough toast, or seed crackers.

Why It Works

Beets are one of the richest vegetable sources of folate, a B vitamin critical for cell division and especially important for women of reproductive age. Pairing them with chickpeas and tahini adds iron and complete plant protein, while the lemon juice provides vitamin C to boost non-heme iron absorption. Beets also contain betalains — the pigments responsible for their deep color — which have potent antioxidant and anti-inflammatory properties.

Tips

• Smooth texture. For restaurant-quality smoothness, remove the chickpea skins before processing. Rub the drained chickpeas between your hands in a bowl of water — the skins float to the top and can be skimmed off. This adds 5 minutes but produces a noticeably creamier result.
• Staining. Beet juice stains cutting boards and hands. Use a glass cutting board or lay parchment paper down, and wear gloves if you want to avoid purple fingers.
• Meal prep. This hummus gets better after a day in the fridge as the flavors meld. Make it on a Sunday and eat throughout the week with different dippers.