This spicy chipotle beet hummus is a step up from your standard hummus. Freshly cooked chickpeas and steamed red beets are blended into a creamy, delicious spread that's packed with protein. Simply put a layer of hummus in a dish, top with finely diced cucumber, bell peppers, or tomatoes, and fresh herbs, drizzle with olive oil, and sprinkle with salt. This is great for easy dipping! Of course you can also use it as a spread on sandwiches and wraps.
Creamy Chipotle Beet Hummus [Vegan, Grain-Free]
- 1 cup dried chickpeas
- 1 1/2 teaspoons baking soda, divided
- 2 medium steamed red beets, peeled and quartered
- 1/2 cup tahini paste
- Juice of one lemon (about 3-4 tablespoons)
- 3 garlic cloves, coarsely chopped
- 3/4 teaspoon sea salt
- 1/4 teaspoon chipotle powder
- Extra virgin olive oil
- Sesame seeds
- Roughly chopped parsley (optional)
- Place the chickpeas into a bowl and cover with double their volume of cold water. Add 1 teaspoon baking soda to the chickpeas. Soak the chickpeas overnight, at least 12 hours. The next day, drain and rinse.
- Place the soaked chickpeas and remaining 1/2 teaspoon baking soda in a medium saucepan and cover with double their volume of cold water. Bring to a boil, then simmer on low (very gently) for 30-45 minutes, or until soft and easy to mush. Spoon off foam during cooking. Add more water during cooking if necessary to keep them immersed. Strain chickpeas when done.
- Transfer the warm chickpeas to a food processor and add the beets, tahini, lemon juice, garlic, sea salt, and chipotle powder. Process for 1-2 minutes, or until totally smooth. You want the mixture to be very soft and smooth. Taste and add more salt if you like. Keep warm.
- To serve, place some of the warm hummus on a plate, and drizzle with olive oil. Sprinkle with sea salt, sesame seeds, and fresh parsley if desired.