DIY Black Tahini and Beet Hummus Recipe

Name: DIY Black Tahini and Beet Hummus Recipe
Total time: 15 min
Ingredients: 4 medium beets (about 8 ounces), roasted, peeled, and cubed; 1 (15-ounce) can chickpeas, drained and rinsed; 1 teaspoon cumin seed, toasted and ground; 2 tablespoons black tahini (see note); 3 tablespoons juice from 1 to 2 lemons; 1 tablespoon balsamic vinegar; 1 medium clove garlic, minced (about 1 teaspoon); 4 tablespoons olive oil, plus additional as needed; Kosher salt; 2 tablespoons chopped parsley leaves.

Note: Black sesame seed tahini is made from black sesame seeds and can be found in some specialty middle eastern shops. If you can't find it, substitute regular tahini.

Active 15 mins

Total 15 mins

Serves 10 servings

Makes 2 1/2 cups

4 medium beets (about 8 ounces), roasted, peeled, and cubed
1 (15-ounce) can chickpeas, drained and rinsed
1 teaspoon cumin seeds, toasted and ground
2 tablespoons black tahini (see notes)
3 tablespoons juice from 1 to 2 lemons
1 tablespoon balsamic vinegar
1 medium clove garlic, minced (about 1 teaspoon)
4 tablespoons olive oil, plus additional as needed
Kosher salt
2 tablespoons chopped parsley leaves

Combine beets, chickpeas, cumin, tahini, lemon juice, vinegar, and garlic in the bowl of a food processor. Process until smooth. With machine running, slowly drizzle in olive oil. Season with salt to taste. Serve, drizzling with extra olive oil and sprinkling with parsley.

This Recipe Appears In

DIY Black Tahini

Nutrition Facts (per serving)
121	Calories
8g	Fat
11g	Carbs
3g	Protein

Nutrition Facts
Servings: 10
Amount per serving
Calories	121
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 221mg	10%
Total Carbohydrate 11g	4%
Dietary Fiber 3g	9%
Total Sugars 3g
Protein 3g
Vitamin C 4mg	21%
Calcium 25mg	2%
Iron 1mg	7%
Potassium 172mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)