Pioneer Woman Beet Hummus

Pioneer Woman beet hummus is an easy dip made with chickpeas, sweet simmered beets and tahini, ready in 1 hour 15 minutes. It's a pretty vegetarian party appetizer for game day, potlucks or Easter brunch, and it's naturally gluten-free, so it works for almost any crowd.

Rub the skins off the beets while they're still warm, because they slide right off with a paper towel once the beets are cool enough to handle. Wait until they go cold and the skins cling, so you end up scrubbing and staining everything pink.

Simmering the beets whole on the stovetop keeps all their color and sweetness inside, so the dip turns a vivid hot pink without any food coloring. Reserving a few chopped beets for the top also gives you bright jewel-like bits against the walnuts and parsley.

Pioneer Woman Beet Hummus

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Course: AppetizerCuisine: American, MediterraneanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

290

kcal

Chickpeas, tahini and cooked beets blend into a silky, earthy-sweet dip that turns bright pink in the food processor. A final pulse of olive oil makes it creamy, and a crunchy walnut topping adds contrast.

Ingredients

• 3 medium beets, stems removed and scrubbed
  

• 2 14.5-oz. cans chickpeas, rinsed and drained
  

• 1/2 c. tahini
  

• 2 garlic cloves, chopped
  

• 2 1/2 tbsp. lemon juice
  

• 1 1/2 tsp. kosher salt
  

• 1 tsp. ground cumin
  

• 1/2 tsp. ground black pepper
  

• 1/4 c. extra virgin olive oil, plus more for garnish
  

• Chopped toasted walnuts, for garnish
  

• Chopped fresh parsley, for garnish
  

• Pita chips, for serving
  

• Mini bell peppers, for serving
  

• Cucumber slices, for serving
  

Directions

• Cook the beets: Place 3 medium beets in a large pot with just enough water to cover, then bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and simmer for 35 to 45 minutes until fork tender.
• Peel and chop: Lift the beets out of the water and let them rest until cool enough to handle. Then rub off the skins with a paper towel, chop the beets roughly and set aside 2 tablespoons for garnish.
• Blend the hummus: Combine 2 cans chickpeas, 1/2 cup tahini, the chopped beets, 2 garlic cloves, 2 1/2 tablespoons lemon juice, 1 1/2 teaspoons kosher salt, 1 teaspoon cumin and 1/2 teaspoon pepper in a food processor. Process for 3 to 4 minutes until smooth, adding cold water 1 tablespoon at a time to keep the blades moving.
• Add the olive oil: Pour in 1/4 cup extra virgin olive oil once the mixture is smooth. Then process for 10 more seconds so the hummus turns creamy and light.
• Garnish and serve: Transfer the hummus to a bowl and stir to make sure it's well combined. Sprinkle the reserved beets, chopped toasted walnuts and chopped fresh parsley over the top, then drizzle with more olive oil.
• Set out the dippers: Serve the hummus with pita chips, mini bell peppers and cucumber slices on the side. The crunchy vegetables keep it light, while the chips handle the big scoops.

Tools for this recipe

• Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make beet hummus without tahini?

You can swap in plain Greek yogurt or a few extra tablespoons of olive oil, though the flavor will be milder and less nutty. Tahini gives hummus its classic creamy body, so expect a slightly looser dip without it.

How long does beet hummus keep in the fridge?

Store it in an airtight container in the refrigerator for about 4 to 5 days. Leave the walnuts and parsley off until serving, since they lose their crunch and freshness once they sit in the dip.

Can I make beet hummus ahead of time?

Yes, it's a great make-ahead dip, and the flavors even settle in after a few hours in the fridge. Let it sit out for 15 minutes before serving so it softens, then add the garnishes right before guests arrive.

What if I don't have a food processor?

A high-speed blender works well, though you may need to stop and scrape the sides more often and add a little extra water. An immersion blender in a tall container also works, and it just takes a few more minutes.

Why is my beet hummus grainy?

Under-processing is the usual culprit, so keep the machine running the full 3 to 4 minutes. Overcooked-then-cooled beets can also stay fibrous if they weren't chopped small first, so cut them into smaller pieces before blending.