🌱💗 Instant Pot Beet Hummus
Description:
Bright, creamy, and vibrantly pink, this Instant Pot Beet Hummus is a healthy and flavorful twist on classic hummus. Earthy roasted beet meets creamy chickpeas, tahini, lemon, and garlic for a dip that’s as beautiful as it is delicious. Serve it with crunchy veggies, crackers, or spread it on wraps and sandwiches for a bold and nutritious boost.
🛒 Ingredients:
- 1 medium beet, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp cumin
- 2–3 tbsp water (as needed)
- Chopped parsley + drizzle of olive oil (for garnish)
🍽️ Instructions:
- Cook the Beet in the Instant Pot:
- Add 1 cup of water to the Instant Pot insert.
- Place beet chunks on a steamer basket or trivet.
- Seal the lid, set to Manual/Pressure Cook on High for 12–15 minutes (depending on beet size).
- Quick release the pressure, and let beets cool slightly.
- Blend the Hummus:
- In a food processor or high-powered blender, combine cooked beets, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin.
- Blend until smooth, adding 2–3 tbsp water gradually to achieve desired creaminess.
- Adjust & Garnish:
- Taste and adjust seasoning if needed.
- Transfer to a bowl and garnish with chopped parsley and a drizzle of olive oil.
🍴 Servings:
Makes about 6 servings (about 1 1/2 cups total)
🧠 Tips & Notes:
- Make-Ahead Friendly: Lasts up to 5 days in the fridge in an airtight container.
- Beet Stains: Beets can stain—wear gloves or rinse cutting boards immediately.
- Extra Creamy Trick: Peel chickpeas before blending for ultra-smooth texture.
- Flavor Boost: Add a pinch of smoked paprika or a touch of balsamic vinegar.
- Serving Ideas: Try it as a sandwich spread, grain bowl topping, or even as a pasta sauce base!
🧮 Nutritional Info (Approx. per serving):
- Calories: 140
- Protein: 4g
- Fat: 8g
- Carbs: 13g
- Fiber: 3g
- Sugar: 2g
Note: Nutritional content may vary slightly based on exact ingredients used.
💪 Benefits:
- Rich in Antioxidants: Thanks to beets, which are high in betalains.
- Heart-Healthy Fats: From tahini and olive oil.
- High Fiber & Plant-Based Protein: A satisfying, nutrient-dense dip.
- Gut-Friendly & Anti-Inflammatory: Chickpeas and garlic promote digestive health.
- Beautiful & Versatile: Great for impressing guests or livening up lunchboxes.
❓Q&A:
Q: Can I use canned or pre-cooked beets?
A: Absolutely! Skip the Instant Pot step and use 1 cup of cooked beets.
Q: Can I freeze beet hummus?
A: Yes! Freeze in small portions in airtight containers for up to 3 months. Thaw in fridge and stir before serving.
Q: Is this hummus vegan and gluten-free?
A: Yes, it’s naturally both!
Q: What if I don’t have tahini?
A: Substitute with almond butter, cashew butter, or even Greek yogurt (not vegan).
Q: Can I roast the beet instead?
A: Definitely! Roasting brings out more sweetness. Bake at 400°F (200°C) for 40–45 minutes until fork tender.