Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus

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appetizer, aquafaba queen, blender, egg free, featured, get your vegetables in!, gluten free, plant-based, reducetarian, snack, sugar free, vegan, vegetarian

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Add some eye-candy to your next appie spread with this beautiful beet hummus spiked with harissa and lemon and topped with pomegranate seeds and mint.

Jump to Recipe

Appealing as that may sound, this next part is even better: Your blender will be doing 90% of the work.

Your 10% can be distilled into: Trim beet. Juice lemon. Open can. Find oil and spice.

Prettifying your serving plate is totally optional. But if you have time to roast some lemons, do it, cause the result is this warm citrusy aroma that is paradoxically both calming and uplifting. Seriously. Do. It.

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Eating Together Made Easy

As is most hummus, this recipe is 100% plant-based. It’s a great option for a party of mixed eaters since you can provide various types of dippers to suit just about any diet.

Because this dip is spicy, you’ll want to serve it with crunchy, neutral dippers such as thin slices of toasted baguette (check the label for dairy if there are vegans in your group), pita chips, carrots, celery, and cucumber.

Let’s Make Beautiful Beet Hummus!

Beautiful Beet Hummus
Prep Time
5 mins
 

Add some eye-candy to your next appetizer spread with this beautiful beet hummus spiked with harissa and lemon and topped with pomegranate seeds and mint.

Course: Appetizer, Snack
Cuisine: North American
Keyword: beet hummus, beet recipe, easy dip, easy hummus, party food
Diet: vegan
Servings: 6 1/4 cup
Author: Sylvia Eastman
Ingredients
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup raw beet, roughly chopped
  • 1 tablespoon harissa {see Recipe Note}
  • salt to taste
  • 2 cups cooked chickpeas {Save the cooking/can liquid for other recipes. See Recipe Notes}
  • 1 tablespoon pomegranate seeds {optional, for serving}
  • fresh mint {optional, for serving}
  • 1 lemon, roasted {optional, for serving, see Recipe Notes for instructions}
Instructions
  1. Place the lemon juice, olive oil, beet, harissa, salt, and chickpeas in the blender and blend until desired smoothness.

  2. For serving, garnish with fresh mint, roasted lemons, and pomegranate seeds.

Recipe Notes
  • Harissa is a Moroccan spice blend. I bought mine and it contains dried hot chilis, cumin, caraway, coriander, garlic and spearmint. Yes, spearmint!
  • Save the liquid from your chickpeas (either the cooking liquid or the liquid from the can.) This is liquid gold for vegans, you can use it to replace eggs in certain applications, like making cakes, and even mayo and meringues and egg-free egg nog.}  If you don't want to use it right away, you can pop it in the freezer.
  • To make roasted lemons, quarter the lemons and place on baking sheet. Roast at 350F until browned, about 15-20 minutes. They will be hot obviously, so handle with caution. Your kitchen is going to smell awesome, btw. 
Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

PIN It! Beautiful Beet Hummus

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

The backstory

Lots of times I make up recipes because I want to play with flavour combinations. This one was born in an entirely different way. It started with this image of beets from gratisography.

beet_inspiration_293H (1)

I love how dynamic it is.

Your eyes move from the leafy tops to the embattled beets, then you start taking in splatters and your brain is registering “gore” while your eyes are simultaneously landing on a blood-soaked knife.

Then a little smile plays across your face.

The banal act of chopping vegetables has been rendered as a crime scene.

I love gratisography. A sense of playfulness, and yes, this healthy dose of weirdness permeates his work. I’ve used his work in two other places: this humour piece and also in the video for Feeding the Hangry: Episode 1.

Back to the photograph — I kept looking at it and wanting to put it in a post somehow and then I realized I could make something out of beets, something that really showcased those saturated pinky-red hues.

And that’s how Beautiful Beet Hummus was born.

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Sylvia

3 thoughts on “Beautiful Beet Hummus”

  1. Pingback: Yes, we have no-egg nog. And it’s rich and creamy and plant-powered! | not not nutritious

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