This post may contain affiliate links. Affiliate links come at no extra cost to you. These links allow me to share the products I authentically recommend (and use) and support Live Simply by receiving a small commission.
If you’ve been around Live Simply for any length of time, you probably know a couple of things about me:
- My hair has gone through a lot of changes over the past five years. Lol, that’s random but true. Just dig through the blog and you’ll find photos of short hair Kristin, brown hair Kristin, long hair Kristin, and blonde hair Kristin (my natural color).
- I’m a huge advocate for food prep! I haven’t always been a food prep loving gal. When I was a stay-at-home with little kiddos, I had more time to spend in the kitchen and loved the ability to make food in the moment. Now that I work full time and have kiddos in school, food prep is the key to keeping our real food lifestyle possible. As Robin Long said in our recent podcast chat, “There are seasons to our life and we need to remember to adapt to our seasons.” Adding food prep to my Sunday schedule is my way of adapting to our current season of life.
When I talk about food prep, I’m not talking about spending an entire weekend making “all the things.” What I am talking about is an intentional action of making a few foods, during a dedicated time, in order to prepare for the week ahead. See an example of this food prep here.
Food prep has become a form of self-care for me and my family. It’s a way of saying “yes!” to our health and wellness in an intentional way.
I rotate between the foods I prep on Sunday, but some things remain consistent. I always cut up some veggies, like carrot and celery and cucumbers and bell pepper. And to go along with the veggies, I usually prep a dip. Our favorite dips right now are hummus and homemade ranch.
FREE Real Food Crash Course
I get it, switching from processed food to a real food lifestyle can feel overwhelming and confusing. Friend, it doesn’t have to be this way.
Here’s what to expect:
- printable charts (real food defined, a seasonal produce guide, meal planning)
- how to get started with a real food lifestyle
- how to create a meal plan and stay within a budget
- 7 real food recipes
- emails from me to help you enjoy real food
- Bonus: Step-By-Step Guide to Real Food
I use ranch for lunches and snacks (alongside cut veggies) and as a salad dressing. Get the recipe for homemade ranch.
Hummus is also used for lunches and snacks (alongside cut veggies or crackers), and sometimes a spread for sandwiches and wraps.
Hummus can be changed up to include veggies in the actual dip. Beet hummus has become one of our favorite veggie-based hummus variations, followed by roasted carrot hummus.
Now, if you’re not a beet fan, beet hummus may not sound super appetizing. I get it. But trust me, a former beet hater, beet hummus is absolutely delicious and beautiful. Roasting the beet before blending it with the chickpeas is the key to creating the subtle and delicious flavor. Roasting veggies naturally brings out their sweetness, which is exactly what happens with the beet. The end result is a beet hummus even beet haters will love.
I like to roast a few beets in advance, on Sunday morning while I’m showering and getting ready for church, and then use one beet to make hummus later that afternoon. The other beets are cut in half, stored in the fridge, and used to make smoothies (this beet smoothie is my fav) throughout the week or chopped up and added to salad.
Roasted Beet Hummus: The Pink Hummus Kids Love
A vibrant, fresh pink hummus made from dried chickpeas and a roasted beet. Even beet "haters" will love this hummus and want to double dip.
Instant Pot Chickpeas:
- 1 lb dried chickpeas
- 1 TB extra virgin olive oil
- 2 garlic cloves
- 2 bay leaves
- 1 tsp salt *
- 8 cups water
Cook the Chickpeas:
Rinse the beans and pick out any undesirables (stones, etc.) Add the beans to the Instant Pot. Add all the ingredients listed under "Instant Pot Chickpeas": chickpeas, olive oil, garlic cloves, bay leaves, salt, and water.
Lock the lid on and set the Instant Pot to Manual, High Pressure for 35 minutes. The valve on top should be set to Sealed.
Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
Remove the aromatics (bay leaves and garlic). Use a sieve to separate 1 1/2 cups of beans from the water. You'll use the separated beans to make hummus. Drain the rest of the beans from the liquid, if desired. If you're storing some of the beans in the fridge, I recommend storing in some of the cooking liquid.
Roast the Beet:
While the beans cook in the Instant Pot, roast the beet in the oven. To do this, preheat the oven to 400F.
Trim any leaves/stems from the beets and rinse the beets under water to remove any dirt. Wrap each beet (cook as many as desired, but you'll only need 1 beet for this recipe) in parchment paper and place on a sheet pan. You can see how I do this in the photos above.
Cook the beets in the oven until tender, about 45 minutes, depending on the size of your beets. This time will greatly vary depending on the size of your beets. Once your beets feel soft to touch, they're ready.
Allow the beets to rest for about 10 minutes to cool and then remove from the parchment wrapping and remove the beet peel with your hands. The peel should slip right off the beet now. As mentioned, you'll only need 1 beet to make the hummus. I usually roast 3-4 beets at a time. Store any extra beets in an air-tight container in the fridge. I love to add beets to salads or morning smoothies.
Make the Beet Hummus:
To a food processor bowl, fitted with the S blade, add the tahini, extra virgin olive oil, lemon juice, garlic, cumin, and salt. Pulse until creamy, stopping to scrape the sides of the food processor (removing the lid), if needed. This will take about 30-60 seconds.
Add the cooked chickpeas (1 1/2 cups) and 2 tablespoons of cold water. Pulse until blended, adding more water through the chute of the food processor as needed to reach the desired consistency. I usually add about 4 tablespoons total.
Finally, add 1 cooked beet. You'll want to cut the beet into chunks before adding to the food processor. (I recommend 1 beet, but if you love beets then 2 might serve you better.) Pulse the hummus with the beet chunks until it turns bright pink and the beet is fully blended with the hummus. Serve the hummus immediately, or store in the fridge in air-tight container for up to 5 days.
Ideas for Enjoying Beet Hummus:
- Spread on sourdough toast and then top the beet hummus with 1/2 a smashed avocado mixed with a splash of lemon juice and salt. Top this with a few slices of radish and pea shoots or microgreens. AMAZING!!!! We had this exact toast in Germany over Christmas and I've been recreating it at home.
- Serve the beet hummus with crackers (Jovial einkorn crackers or Simple Mills are my favorites), slices of pita, or veggies. This is a great lunchbox idea, too.
- Spread the hummus over bread or a tortilla to make a wrap. Fill the wrap or sandwich with your favorites: meat, veggies...
*Personally, I use more than 1 teaspoon of salt. I use 1/2 tablespoon; however, I know everyone has a different taste preference when it comes to salt.
The cook time is based on 30 minutes of pressure cooking and 30 minutes of natural release. Keep in mind, it will take the Instant Pot an additional 20-30 minutes to actually come to pressure and cook the beans. Learn more about how to use your Instant Pot, here.
How to use extra cooked chickpeas: Freeze the extras in a bag or container to make hummus again in the future (you’ll want to defrost the beans before making hummus), or turn on your oven and roast the extra beans to make crispy chickpeas--at 400F with olive oil on a sheet pan until crispy-- an amazing salad topping or snack.