This lemon beet hummus is absolutely delicious! The Hummus is incredibly fresh tasting and has a nice little zip from the lemon! Making your own hummus could not get any easier, and this recipe makes quite a bit so it’s perfect to make on a weekend and have it ready for the week to snack on with fresh veggies or crackers!
A few notes on making your own hummus – Each hummus I make comes out a little different, so I always add in my water a tablespoon at a time until I reach desired consistency. I always use ice water I find that it makes for a smoother consistency! I also prefer to use my food processor versus vitamix when making hummus.I skip the tahini in this hummus if you would like to add tahini I would just add two tablespoons of tahini and blend with other ingredients.
- 2 14oz Cans Of Chickpeas (Drained)
- 2 Large Roasted Beets
- Juice & Zest of One Lemon (Zest For Topping)
- 2 Cloves Garlic
- 1 Tsp Cumin
- 1 Pinch Red Pepper Flake
- Salt to Taste
- 2 Tbsp Olive Oil (Reserve 1 For Topping)
- 4 Tbsp Ice Water *Start with 2 Tbsp and add 1 Tbsp at a time to reach desired consistency
Combine chickpeas, beets, garlic, spices, and lemon juice with 2 tbsp water into food processor. Turn food processor on high until all ingredients are mixed. Scrape down the sides and turn on high for about a minute. While food processor is running add 1 tbsp olive oil and additional ice water (1 Tbsp at a time) to reach desired consistency. Add to your favorite serving bowl, top with lemon zest and olive oil and enjoy!