Beet And Garlic Hummus - Tips To Make It Extra Creamy

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May. 14, 2021

This is a special recipe for Mother's Day. It's easy and has a beautiful balance of flavor and color. In this video recipe, I share 3 tips to getting perfectly creamy hummus.


Canned chickpeas 540 Milliliter (1 can of 540 ml)
Olive oil 1/3 Cup (5.33 tbs)
Salt To Taste
Roasted garlic 2 Clove (10 gm)
Tahini/Tahina 1/2 Cup (8 tbs)
Lemon juice 1/4 Cup (4 tbs)
Ice cold water 1/4 Cup (4 tbs)
Cooked beets 1/2 Cup (8 tbs)
For topping:
Olive oil 4 Tablespoon
Sumac 1 Tablespoon
Chickpeas 1 Teaspoon
Cooked beets 1/4 Cup (4 tbs)
Parsley 1/4 Cup (4 tbs)
Toasted peanuts 1 Tablespoon



1. Drain and rinse the chickpeas and reserve a few for the topping.

2. Remove the skins from the chickpeas.

3. In a food processor add the olive oil, salt, garlic, tahini and lemon juice and process till it’s nice and frothy.

4. Add the Chickpeas and some ice-cold water to help it puree to a smooth paste.

5. Remove about 3/4 of the garlic hummus.

6. Add the beetroot to the 1/4 that’s leftover and blend.

7. Add dollops of the beet hummus and spread out making a well in the middle.

8. Add all the topping ingredients and serve with pita bread.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 5