Here's how to make beet hummus in 5 minutes when you really, truly don't have time: guests are at the door, you've got a 15-minute lunch break, or you just don't feel like cooking a thing.
I've had a theory for years, and I'd love to share it with you: winter is when we really lean into personal growth—our careers, our education, our families.
Yes, winter. When it's cold, the skies are gloomy, and going outside sounds deeply unappealing (even though it's actually gorgeous out right now), we seem to have more room to learn something new, stay late at the office, or spend more time with our partners.
Take me in the winter of 2018: I'm in the middle of a semester studying nutrition at Wingate College (an Israeli sports and physical education college), I've signed up for a ton of classes at Jolt (an Israeli-founded professional learning platform—Google it, it's super cool), and this blog has become almost a full-time job. On top of that, I'm doing a whole lot of exercise: gym workouts, running, handstands, you name it …
In the summer, on the other hand, you'll find me slowing down: heading to the beach, grabbing a few beers with friends, getting out for hikes. You get the picture.
With all that going on, I sometimes struggle to find hours to spend in the kitchen making myself lunch. One of my favorite solutions? Beet hummus.
Why beet hummus? First, the color is incredible. It instantly perks up any meal. It also supplies a nice amount of protein and iron, and if you scoop it up with whole-wheat pita, you've got complementary proteins and a complete meal. Pretty great deal, right?
So how do you make beet hummus?
I use canned chickpeas, drained and rinsed thoroughly with water. The canning liquid contains a lot of salt, so give those chickpeas a good rinse.
You can cook your own chickpeas, of course. That's my first choice when I have the time, but when I don't, canned chickpeas are an excellent solution.
I also use store-bought, vacuum-packed cooked beets. I love this shortcut now and then: it saves me a lot of mess and cleanup, and the beets still provide vitamins and minerals.
Nutrition Corner with Noam Bachar (an Israeli nutritionist and fitness instructor)
"Beets—
A little nutritional powerhouse, this reddish-purple root also comes in a yellow variety. Working with it can occasionally leave your kitchen looking like a crime scene. That bold color comes from betalains, antioxidants that help counter harmful oxidative processes in the body. Beet roots supply B vitamins, including folate, while beet greens contain vitamins A and C, which help support normal body function, including digestive health. Beets also provide minerals such as calcium, magnesium, potassium, and a little iron. Some people worry about their sugar content. Yes, one medium beet counts as a carbohydrate serving, with almost 15 g of carbohydrates. But beets also contain dietary fiber, which helps support balanced blood glucose levels and keeps the digestive system running smoothly. Enjoy them raw, boiled, baked, roasted—there are plenty of options.
Chickpeas—
These belong to the legume family. They're rich in protein and dietary fiber and provide minerals such as calcium, potassium, and iron that support bone health and the body's other systems. They also supply B vitamins, including folate, which is essential for producing new cells and maintaining existing ones. Folate is especially important before and during pregnancy."
One serving of hummus contains:
321 calories, 40 g carbohydrates, 13 g protein, 12 g fat (including 2 g saturated fat), 9 g dietary fiber, 87 mcg folate, 165 mg calcium, 110 mg magnesium, 5 mg iron
5-Minute Beet Hummus
Ingredients
- 1 large can chickpeas 550 g (19.4 oz)
- 2 beets cooked and peeled (store-bought is fine)
- 3 garlic cloves
- 4 tablespoons whole-sesame tahini (undiluted)
- 1/2 lemon, juiced
- 1/2 cup water
Instructions
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Open the can of chickpeas, drain the liquid, and rinse thoroughly.
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Add the chickpeas to a food processor with the remaining ingredients and blend until smooth.
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Transfer to a deep bowl and serve with olive oil and whole-wheat pita (of course).
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Keeps in the refrigerator for up to about a week.
A Few Notes
Want to dress it up? Serve with broccoli and yellow cherry tomatoes lightly seared in a skillet, finished with a little coarse salt and thyme leaves.
