Easy Beet Hummus Recipe - Little Sunny Kitchen (2024)

FAQs

What can I add to hummus to make it taste better? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Blend the chickpeas until you end up with a smooth puree. Add the beets, tahini, lemon zest, lemon juice, garlic, olive oil, and spices to the processor. Blend the ingredients until they turn into smooth, bright pink hummus.

I'd definitely put this Beet Hummus in the responsible snack category thanks to the fiber and protein from the chickpeas, garlic, and beets for the antioxidants and phytonutrients, and healthy fats from the tahini and algae oil.

2. Mix in another tablespoons of tahini. And the same goes for tahini, which will make store-bought hummus creamier and more nutty with sesame.

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

Because tahini is the butter of sesame seeds, you might want to consider a nut or seed butter as a go-to substitute. Other options include greek yogurt and sesame oil. These tahini substitutes will complement your dish since they are all sources of healthy fats and contribute to a creamy consistency.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.

Why do you have to eat hummus within 3 days? ›

For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.

Solomonov's secret? He uses chickpeas that have been cooked until they're so tender, they're mushy. He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”

It's already a near-perfect food. That said, we've started adding cold water to our hummus. While it sounds counterintuitive, the water makes the hummus creamy, light, and almost fluffy in texture. It's a trick we learned from Yotam Ottolenghi that has improved our hummus game considerably.

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

A simple touch of fresh chopped green onions, chives, parsley, rosemary or dill is another brilliant way to add more flavor to your hummus. Just add the herb of your choice (or use a mix!), drizzle with some olive oil and sprinkle on some sea salt.

Give your Hummus a flavor pop by mixing in (or topping it with) fresh or roasted garlic, lemon juice, hot sauce, spices (try cumin, cayenne, paprika, za'atar, sumac, curry powder, etc.), Greek yogurt or labneh, fresh herbs, pesto, roasted red peppers, olives, romesco sauce, chipotle peppers, sun dried tomatoes, ...

Use a classic hummus and then add garlic, lime juice, cumin, coriander, and cayenne to taste, or buy a flavored hummus like garlic or red pepper to eliminate additional seasonings. Mix the beans into your hummus and you're ready to go. A savory black bean hummus can be used in myriad ways.

This one even doubles as a tasty snack or a light dinner with a few other filling appetizers. Spread hummus on a platter or in a bowl, then top with cool cucumber, tomatoes, olives, artichokes and feta cheese. Each bite is a burst of tangy, bright and creamy flavor!