Hummus is a popular Middle Eastern dip made from chickpeas, tahini, and spices. However, have you ever tried beet hummus? It's a vibrant and colorful twist on the classic hummus recipe that will not only tantalize your taste buds but also add some much-needed color to your dip spread. Add a dollop of basil pesto, and you've got yourself a winner! Here's my story of making Roasted Beet Hummus with Basil Pesto.
As someone who enjoys experimenting with new flavors and twists on classic recipes, I decided to try making roasted beet hummus with basil pesto. I gathered all the ingredients I needed, including chickpeas, tahini, lemon juice, garlic, olive oil, roasted beets, cumin, salt, pepper, fresh basil, pine nuts, and Parmesan cheese. The result was a delicious and colorful dip that was perfect for snacking or serving as an appetizer. The sweetness of the beets paired perfectly with the nuttiness of the pesto, and the hummus had a creamy and smooth texture. I stored the leftovers in an airtight container in the refrigerator for up to a week, simply stirring it before serving. Overall, making roasted beet hummus with basil pesto was a fun and tasty experience that I would definitely try again.
- 2 medium-sized roasted beets
- 1 can of chickpeas, drained and rinsed
- 2 garlic cloves
- ¼ cup of tahini
- ¼ cup of olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- ½ cup of fresh basil leaves
- ¼ cup of grated parmesan cheese
- ¼ cup of pine nuts
- Extra olive oil for pesto
How to make roasted beet hummus with basil pesto:
- Preheat your oven to 400°F. Wash and peel the beets and cut them into small chunks. Place them on a baking sheet lined with parchment paper and roast them for 25-30 minutes or until they are tender.
- In a food processor, combine the roasted beets, chickpeas, garlic, tahini, olive oil, lemon juice, salt, and pepper. Blend until smooth.
- In a separate food processor, combine the basil leaves, parmesan cheese, pine nuts, and a drizzle of olive oil. Blend until a smooth paste forms.
- Add the pesto to the hummus and blend again until everything is well combined.
- Taste and adjust the seasoning as necessary. If the hummus is too thick, you can add a little water or more olive oil to thin it out.
- Serve the roasted beet hummus with basil pesto with your favorite vegetables, pita chips, or crackers.
How to Store:
Transfer the hummus to an airtight container.
Drizzle a bit of olive oil on top to create a seal and prevent the hummus from drying out.
Store the container in the refrigerator for up to 5-7 days.
It's important to note that homemade hummus doesn't contain preservatives, so it's best to consume it within a week. If you notice any signs of spoilage, such as a sour smell or mold growth, discard it immediately.
How to Freeze:
- Transfer the hummus to a freezer-safe container or resealable plastic bag.
- Press out as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents.
- Freeze the hummus for up to 3 months.
To thaw frozen hummus, simply transfer it to the refrigerator and let it thaw overnight. You may notice that the texture of the hummus has changed slightly after freezing, but a quick stir should help to restore its smooth consistency.
It's important to note that freezing the hummus with the basil pesto on top may result in the pesto losing its fresh and vibrant color. To prevent this, you can store the hummus without the pesto and add it on top after thawing.
Is beet hummus healthier than regular hummus?
Both beet hummus and regular hummus are healthy options as they are made from nutrient-dense ingredients like chickpeas, tahini, and olive oil. However, beet hummus contains additional nutrients like fiber, vitamin C, and iron from the beets, making it a more nutrient-dense option.
Can I use a different type of nut for the basil pesto?
Yes, you can use any type of nut that you prefer for the basil pesto. Pine nuts are traditional, but you could use walnuts, almonds, or even sunflower seeds.
Can I make this recipe vegan?
Yes, this recipe is already vegan as it uses chickpeas, tahini, and olive oil. To make the basil pesto vegan, you can omit the parmesan cheese or use a vegan alternative.
Can I roast the beets ahead of time?
Yes, you can roast the beets ahead of time and store them in an airtight container in the fridge for up to three days before making the hummus. This will save you time when making the hummus, and you can simply blend the pre-roasted beets with the other ingredients when ready to serve.
Roasted beet hummus with basil pesto is a delicious and healthy dip that is perfect for any occasion. It's easy to make and packed with flavor, making it a crowd-pleaser for any party or gathering. Give it a try and see how much you love it!