Beets’ earthy sweetness and that deep, rich purple fills me with the knowledge that what I’m putting into my body is good for me. As the founder of Plant & Vine, a vegan recipe and wine pairing blog, I’m a big fan of the “Eat More Color” theory for your diet – the more colorful the foods on your plate, the healthier your diet (don’t go getting ideas, Cheetos). Vegetables and fruits are the most colorful foods out there, so the concept supports a plant-based diet. If you’re interested in adding more color to your food and want a big burst of color, this beet hummus is calling your name.
Why Are Beets Good for You?
Like most vegetables, beets are nutrient-dense without adding a ton of calories to your diet. In other words, you’re getting a lot of bang for your buck. Beets are also linked to improving digestive health, reducing inflammation, and lowering blood pressure because of their concentration of nitrates. Plain and simple, beets are good for you (Source).
How Do You Make Beet Hummus?
Making beet hummus is straightforward. Simply peel your beets, simmer for 30 minutes, and add them to a food processor or Vitamix with the remaining ingredients, blending until you reach your desired consistency. If you have time, I highly recommend making your own homemade pita chips so you can enjoy ‘em fresh out of the oven. Simply slice up pita bread, drizzle with olive oil and some herbs, and bake in the oven for 10 minutes.
Beet Hummus and Wine Pairings
Making this beet hummus for a party and want to bring a bottle of wine that makes it pop? Look no further! Here are three wine pairings made for this hummus:
1. Rosé: a dry rosé is a great choice for beet hummus – clean, refreshing, and elegant – and will play nicely on the beet color scheme. Suggested Regions: Provence, France.
2. Viognier: the cumin spices in this recipe pair with the floral, full-bodied deliciousness of Viognier. Flavors of roses and tangerines connect with the earthy sweetness of beets. Suggested Regions: Condrieu, Rhône Valley, France.
3. Chardonnay: Succulent and fruity, white Burgundy is a delicious pairing. Golden apple, golden pear, floral aromas and more. Delicious, but be prepared to pay a bit more for this high-end pairing. Suggested Regions: Mâconnais or Côte de Beaune, Burgundy, France.
- 4 medium sized beets, washed, peeled, and cooked
- 2 tablespoons tahini paste
- 5 tablespoons fresh lemon juice
- 3 small cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon lemon zest (about 2 lemons)
- Generous pinch of sea salt
- Fresh ground pepper to taste
- 6-8 pitas, cut in half, and then each half cut into 8 small wedges
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Wash beets, cut the tops off, and peel. Add to a saucepan, submerge the beets in water so they remain underwater while simmering for about 30 minutes, or until tender enough to be pierced by a fork.
- Place all ingredients in a food processor and blend until desired consistency is reach. Taste and adjust seasonings and ingredients as desired.
- To make pita chips, Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the wedges. Sprinkle with oregano, salt, and pepper. Toss the wedges and spread out evenly. Bake for 8 to 12 minutes, or until golden.
- Chill hummus and store in the refrigerator for up to 3 days. Pita chips can be stored in airtight container but best when fresh as they will get slightly stale within 24 hours.