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

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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.

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Tips & Tricks (5)

Roast Your Beets Perfectly 🔥
Wrap beets in foil and roast at 400°F for 45-60 minutes until a knife pierces the center easily, then cool before peeling—this concentrates their natural sweetness and prevents a watery hummus.
Balance Your Tahini Ratio ⚖️
Use a 1:1 ratio of tahini to chickpeas by weight for the creamiest texture; too little tahini creates a grainy hummus, while too much overpowers the delicate beet flavor.
Time Your Kraut Addition ⏰
Fold in the ruby red kraut at the very end after blending to preserve its probiotic cultures and maintain its vibrant color without over-mixing it into the base.
Emulsify with Ice Water 💧
Add olive oil gradually while drizzling in ice-cold water instead of regular water—this creates a stable emulsion and results in a silkier, more luxurious hummus consistency.
Chill Before Serving ❄️
Refrigerate finished hummus for at least 2 hours before serving to allow flavors to meld and to achieve the ideal creamy texture that shows off the beautiful beet color.