The recipe to make beet hummus, an easy no-cook recipe, came to mind because I had some pre-cooked and vacuum-packed beets I didn’t know how to use other than in a salad.
Beet and Bean Hummus is perfect for a tasty appetizer, ideal with toast, pita bread, naan bread, or breadsticks.
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If you don’t like beans or don’t have canned ones available, you can use pre-cooked chickpeas or dried chickpeas that have been soaked and cooked.
Hummus is a Middle Eastern sauce where tahini, a delicious sesame seed sauce, allows you to use less salt. In fact, you don’t need to add any to this easy no-cook beet hummus recipe or to the dishes where you will use it.
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Up there, where the magnifying glass is, you can click on “SEARCH” 🔎, write the ingredient you find when you open the refrigerator door or your pantry, and you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
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Perfect for enriching a flatbread or serving with raw vegetables, this beet hummus is spiced up properly even with mint, which gives a wonderful aroma.
Below are more ideas to use beets and other versions of hummus, and then, right after the photo, we’ll discover how to make the beet hummus easy no-cook recipe!!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Middle Eastern
- Seasonality: All seasons
Beet Hummus Ingredients
- 1 lb beets (pre-cooked red)
- 7 oz Borlotti beans (or cannellini or pre-cooked chickpeas)
- 1 tsp sesame seeds
- to taste extra virgin olive oil
- 2 tbsps lemon juice
- to taste salt (optional to taste)
- 2 pinches ground cumin
- to taste smoked paprika
- 2 sprigs mint
- 2 tsps tahini
Tools
- 1 Immersion Blender
- 1 Kitchen Scale
- 1 Pan
- 1 Spatula rubber
Beet Hummus Preparation
Preparing the beet hummus is very simple, especially with pre-cooked beets available in stores and canned beans (or chickpeas).
However, if you prefer, you can buy fresh beets and cook them (the cooking time is quite long), as well as the beans, which can be fresh (better if you have them in the freezer) or dried to soak and cook.
First, prepare the tahini by toasting sesame seeds in a pan over medium-low heat.
Stir them often with a rubber spatula to prevent them from burning.
Once the sesame seeds are toasted, blend them while gradually adding a couple of tablespoons of sesame or sunflower oil if you don’t have sesame oil.
Then cut the beets into pieces and put them in the blender cup along with the cooked or drained beans, tahini, lemon juice, and spices.
Blend until you have a smooth and homogeneous cream.
Among the ingredients, I included extra virgin olive oil, which you should use only if the consistency of the beet hummus is too thick.
Your hummus is ready, flavor it with some chopped mint leaves and sesame seeds on top.
If you prepare it in advance, store it in the refrigerator in a glass jar with a screw cap, covering the top with a little extra virgin olive oil to prevent oxidation.
How to Store Beet Hummus
You can store it in the refrigerator in an airtight jar for 3 or 4 days, covered with extra virgin olive oil.
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