Name: Beet Hummus
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 15 ounces canned chickpeas; 1.5 cups roasted beets; 0.5 cup ruby red kraut; 3 tablespoons tahini paste; 2 cloves garlic; 1 tsp flaked salt; 0.25 cup olive oil; 1 lemon

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Beet Hummus

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add roasted beets and Ruby Red Kraut to the bowl of a food processor and pulse until mixture is consistency of sand. Stop to scrape down sides, as needed.

Add drained chickpeas, garlic cloves, 2 tablespoon kraut brine, tahini paste, flaked salt and juice of 1 lemon. Turn food processor to low and combine until a smooth consistency is reached, about 5 minutes.

Slowly drizzle in olive oil through the top of food processor while continuing to run on low.

Taste and adjust salt, as needed. Serve with veggies and crackers or as a spread for sandwiches. Store in an air-tight container, refrigerated, for 5 days.

Nutrition

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Tips & Tricks (5)

Roast Your Own Beets 🧅
Roast fresh beets wrapped in foil at 400°F for 45-60 minutes instead of using canned for deeper, earthier flavor and better texture control in your hummus.
Toast Your Tahini 🔥
Lightly warm tahini paste in a small pan before blending to activate its nutty flavors and create a smoother, more integrated final consistency.
Balance Acid Last ⚗️
Add lemon juice gradually at the end of blending while tasting, as it can overpower the delicate beet flavor and affect the probiotic properties of the kraut.
Pulse in Kraut Strategically 🥬
Fold in the ruby red kraut by hand after blending rather than processing it, preserving its beneficial probiotics and maintaining its tangy texture as a flavor accent.
Chill Before Serving 🧊
Refrigerate your hummus for at least 2 hours to allow flavors to meld and the color to deepen, which also makes it easier to achieve the perfect spreadable consistency.