Beautiful pink beet hummus with the addition of citrusy sumac spice is as pretty as it is healthy! A very easy recipe that is the perfect healthy snack!
Everything I thought I knew about hummus was flipped on its head when I visited Israel last year. I've always loved hummus, but I never truly tasted hummus until that first bite in Tel Aviv.
First of all, hummus is not just a convenient snack in Israel, it is a meal and typically it is a meal served at breakfast. It is also ALWAYS served fresh and is NEVER served cold. When the fresh hummus, made that morning, runs out then the establishment closes. Done. That's it. Try again tomorrow, and get there early.
For the last year, I have not been able to enjoy cold, store-bought hummus. I must make it myself and even if I'm eating it a few days later I will take it out of the fridge and let it warm up a bit before I dive in.
Truly, a bowl of warm hummus in the morning is an absolutely beautiful thing, protein, complex carbohydrates, it is filling and delicious! Although I love the idea of hummus for breakfast (breakfast hummus recipe coming soon) I still do eat it as a snack and eat it often. Hummus is the ultimate blank slate and does very well with many different flavor variations; spinach and artichoke, roasted red pepper, roasted garlic, and my very favorite beet + sumac. Sweet earthy beets paired with the bright citrus zing of sumac. Yum!
INGREDIENTS NEEDED TO MAKE EASY BEET SUMAC HUMMUS:
- Chickpeas – The base of all hummus. I use canned organic and rinse them.
- Roasted Beets – You can absolutely roast your own beets, but most stores also sell vacuum-sealed roasted beets (like this brand).
- Tahini – Tahini is a sesame seed paste, simply ground sesame seeds. It is an excellent source of protein (20% protein by volume) and a great source of vital nutrients and minerals including iron!
- Sumac – The perfect way to balance the sweetness from the beets and the nutty tahini. More information on sumac below.
WHAT IS SUMAC?
I fell in love with Sumac last fall on that same trip to Israel. Sumac is harvested from the fruit of the sumac bush which produces deep red berries that are dried and ground into a coarse powder. The color of sumac is out of this world!
How does sumac taste?
It is bright and tart with a prevalent citrus flavor, it was used extensively in Europe to add tartness to dishes until the Romans introduced lemons.
What does sumac pair well with?
I LOVE sprinkling sumac on cucumber salad, hummus (obviously), greens, grains, or its beautiful in a chicken or seafood marinade. Imagine just about anything you would squeeze lemon juice over you could sprinkle sumac on.
Are there nutritional benefits to sumac?
Yes, sumac is high in antioxidants, not surprising considering its vibrant color! Several studies have shown additional potential health benefits such as reducing cholesterol, improving blood glucose sensitivity (improving glucose regulation) and
THE EASIEST WAY TO MAKE HOMEMADE HUMMUS
- Start with high quality canned or jar chickpeas. I have tried making hummus by soaking and cooking my own chickpeas from dried but I've never been able to achieve the super creamy texture that I love. I know 100% that in Israel they make hummus from dried chickpeas that are freshly cooked, so I will keep experimenting. In the meantime, canned works perfectly fine.
- Combine all ingredients in a food processor and whirl together until you reach the desired consistency (super creamy for me).
TROUBLESHOOTING TIPS FOR PERFECT HUMMUS
- Reserve some of the chickpea liquid, called aquafaba, and add that to your mixture to thin out and achieve a creamy consistency.
- If you find that chickpeas bother you digestively, then DO NOT use the aquafaba and rinse your chickpeas very well
- Do not add too much oil. I prefer to add high-quality olive oil on top of my hummus rather than adding too much to the mixture.
- Tahini quality makes a big difference. The tahini I use is very runny, like easily drizzle off a spoon. If you have very thick dry tahini you will absolutely need to add more liquid. Lemon juice or even a little water will work (if you don't tolerate aquafaba)
- Add citrus! I love lemon juice, and in the case of this beet sumac hummus, the added zip of sumac.
- Don't forget to salt! Especially if you use chickpeas that haven't been salted or that you have rinsed very well.
WAYS TO USE EASY BEET SUMAC HUMMUS:
This time of year I love adding a super special homemade hummus to an epic mezze platter or cheese board. Scoop out the inside of a mini pumpkin and use that as your bowl (or hummus vessel).
You can also enjoy as a snack with fresh veggies or pita, or top a big beautiful veggie bowl with a scoop for the best ever lunch!
More Beet Recipes To Try:
I hope you love this Beet Sumac Hummus! If you make it be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Beet Sumac Hummus
- 1 13.5 ounce
can of chickpeas, drained
- 1 cup
roasted beets*see note for how to roast your own or use a packaged roasted beet*
- 1/4 cup
- 2 tbsp
fresh lemon juice
- 1 tsp
- 2 tsp
- Combine all ingredients in a food processor, process until smooth. If too thick add a bit of olive oil, or the liquid from the chickpea can.
- Serve with veggies or pita chips. Sprinkle additional sumac on top and a drizzle of olive oil.
- Preheat oven to 400°
- Prepare a baking sheet with parchment paper
- Scrub beets well and place on parchment paper (you can also wrap in parchment paper)
- Roast for 40-60 minutes, checking every 20 minutes. If the beets are looking to dry add a drizzle of water. The size of the beet will determine how long they need to cook.
- You know beets are done when you can easily skewer through the center (with a fork or skewer stick)
- Allow beets to cool. When cool enough to touch peel with a peeler or by rubbing the skin off with a dish towel.
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