Beet Hummus


  • 1 cup dried chickpeas
  • 6 cups Water
  • 2 lemons (finely grated zest of 1 lemon and ¼ cup or 60 ml, fresh lemon juice)
  • 1 clove garlic
  • 4 ounces cooked beets (either canned or cryovaced)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • Pita chips
  • In the cooking pot, combine the chickpeas and water. Cover with the lid, press the Slow Cook program, and set it to High, then adjust the timer to 4 Hours. Cook until the chickpeas are tender, 3½ to 4 hours. Press Cancel.
  • Reserve ¼ cup (60 ml) of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely.
  • While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
  • Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the ¼ cup (60 ml) lemon juice and process until a thick paste forms.
  • Gradually add the ½ cup (120 mL) olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tbsp (15 mL) at a time, to reach the desired consistency.
  • Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.
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