Beet Basil Hummus is a refreshing, slightly sweet and earthy variation of traditional hummus. It is loaded with fresh basil leaves to give it that summertime flavor!
Hi, Friends. I hope you have been enjoying a wonderful summer so far. How is it July already?
This week we returned from our second out of three family vacations of the summer. We spent a few short days in Minnesota on a lake with Paul’s side of the family. We swam in the pool, waterskied, tubed, and jet-skied. We enjoyed lake-side sunsets, and playing games. We got home with one evening and half a day to spare, then we drove an hour to spend the 4th of July with Paul’s family. We enjoyed some more pool time and two sets of fireworks.
Now we are home and life is a bit hectic. In just over a week we leave to embark on an 18 hour drive to Florida and then another 6 hour drive to South Carolina for my extended family vacation. At least there will be a lot of lazy beach and hammock time speckled with plenty of naps, once we arrive. In the meantime I am running around like a chicken with my head cut off. There’s laundry to be done, recipes to be made and photographed, food to make for our road trip, AND my BIRTHDAY to plan!!! Exciting stuff, but sometimes – as in all of the time- I wish that summers were longer. Don’t you?
We have pretty much been living off of hummus in this house. It’s quick and easy to make, great with any kind of veggie, and healthy – packed with fiber and protein. As much as I am obsessed with traditional hummus I do tend to get a little bored. My taste buds require a little variety every now and then to keep them guessing.
Beet Basil Hummus is refreshing, slightly sweet, and it’s got that summery vibe with all of those fresh basil leaves. Bonus: look at that gorgeous red beet color!
Beets are one of those foods that I am always trying to find new ways to incorporate into my diet. I like them, but they are not my go-to vegetable. They take a long time to cook – 45 minutes – and they stain everything they touch. Here is my solution: buy frozen beets. They come already peeled, chopped up and all you have to do is microwave them with a little water for a few minutes and you are good to go. Fast, simple, and best of all you don’t have to turn on your oven or your stove – a huge bonus for me this time of year! I mean if you want to roast a whole beet in 80 degree weather – go you! But the rest of us (as in me) will be here using our quick-won’t-heat-up-your-kitchen-microwave-frozen-beets-method! This just means more pool time for us lazy microwave people!
Beets have loads of health benefits; they are anti inflammatory, are loaded with fiber, and are a great way to give your bod a little detox. Paul is not a fan of beets, which I am always trying to get him to eat, but he really enjoyed this Beet Basil Hummus! I win!!! Lots and lots of fresh basil leaves is the secret. The basil balances the earthiness of the beets and adds a nice summer flare.
I hope you give this Beet Basil Hummus a try. If you do, don’t forget to leave a comment below and rate the recipe! Enjoy!
- 1 15 ounce can chickpeas, drained and rinsed
- 1 cup frozen beets that are peeled and chopped*, plus a little extra for garnish (optional)
- Juice of 1 orange (1/2 cup)
- Juice of ½ lemon (2 tablespoons)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons plain, Greek yogurt (I used 0% fat)
- ¼ to ½ teaspoon fine sea salt
- ½ to 1 teaspoon black pepper
- 1 + ½ cup packed fresh basil leaves, plus extra for garnish, if desired (optional)
- VEGGIES FOR SERVING:
- Any type of fresh, cut veggies for dipping will work:
- Red, orange, or yellow bell peppers
- Follow the package directions for how to cook your frozen beets. Cook until fork-tender. Allow them to cool completely.
- To a food processor add the chickpeas, cooked beets, orange juice, lemon juice, olive oil, Greek yogurt, ¼ teaspoon of the sea salt, and ½ teaspoon black pepper. Process until all ingredients are well incorporated and smooth, scraping down sides as needed, about 3 to 5 minutes.
- Taste and adjust salt and pepper as needed.
- Pulse the basil leaves into the hummus until the basil is well incorporated and chopped into small bits. Do not allow the basil to become pureed.
- Transfer the hummus to a serving bowl and garnish with chopped, cooked beets, basil leaves, and olive oil if desired. Serve with fresh cut veggies (my favorites are listed in the ingredients list above).
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
To cook fresh beets preheat your oven to 400 degrees Fahrenheit. Scrub your beets clean. Wrap them tightly in tin foil and place them on a rimmed baking sheet. Roast in the oven for 45 to 60 minutes or until they are fork-tender. Allow to cool enough to handle and use a large paper towel to peel off the skin; it should come off easily. Chop and allow the beets to cool completely before making the hummus.
Cook time includes time needed to cook frozen beets in the microwave, but does not include time to cook fresh beets, if needed. Prep time does not include time required for beets to cool.
Nutrition Facts do not include any veggies that you may use for dipping.