Instant Pot Beet Hummus: Homemade hummus is jazzed up with the addition of roasted beets. This bright and creamy hummus has an earthy taste and is perfect for serving with veggies or crackers.
A couple months ago, I attended a blogger’s dinner at a Mediterranean restaurant, Yafo Kitchen in Charlotte, NC.
I was so excited for this night out, because I love Middle Eastern food–hello Mediterranean Frittata, Chickpea Salad and Greek Rolls. And you know, it was a night out, so I ditched my yoga pants and actually put on eye liner.
And of course I was BLOWN away by the food, which did not surprise me at all, but I was surprised that I enjoyed the Beet Hummus that was served that evening.
You see, I hate beets. Or so I thought. But when they are roasted and blended up into a creamy hummus–well, I was smitten.
So I decided I had to recreate this for you all. And while not authentic like Yafo’s Beet Hummus, my roasted beet hummus is made in a whole lot less time with help of the Instant Pot.
Instant Pot Beet Hummus
Traditional Middle Eastern hummus is made with tahini, and soaked and cooked chickpeas. I take all the shortcuts and make my homemade hummus without tahini and without soaking the chickpeas. BUT with the help of my pressure cooker, I am able to achieve a creamy consistency that makes you think that this hummus was made from chickpeas that cooked all day.
Why no tahini in this homemade beet hummus?
Because I am cheap–well, that and I feel the flavor of tahini can really take over the delicate flavors in hummus. But in all seriousness, I have found that sunflower seeds work incredibly well to give hummus a mild nutty flavor but still let the flavors of chickpeas, and in the case of beet hummus, the beets to shine through.
How To Make Homemade Beet Hummus
Step One: Roast the Beets.
Peel the beats an cut into quarters, drizzle with olive oil and roast until fork tender.
Step Two: Cook the Chickpeas.
While the beets roast, cook the chickpeas in the instant pot with the hulled sunflower seeds, seasonings, and water.
Step Three: Process the Beet Hummus
Process the chickpeas, garlic, sunflower seeds in food processor with fresh lemon juice, a bit more salt, the roasted beets some of the reserved cooking liquid, and olive oil until smooth.
Serve up with pita chips and vegetable slices and marvel at that natural bright pink color you achieved in this Easy Beet Hummus.
Can you skip roasting the beets?
Absolutely! Roasting the beets adds an element of rich sweetness to beets, but they will cook up perfectly in the instant pot with the chickpeas, eliminating the step of roasting–which is perfect for hot days when you don’t want to turn on the oven!
I even tried this recipe with a 15 ounce can of cooked beets that I rinsed and drained. I just added the beets to the food processor. It was still a delicious beet hummus, but the flavor from using fresh beets was by far superior.
A Few Tips on Homemade Beet Hummus
- Instead of roasting beets, add peeled beets to instant pot with an additional cup of water to instant pot along with chickpeas.
- Instead of using sunflower seeds, you can omit them and then add 2 tablespoons tahini to food processor when processing beet hummus.
- I can not stress enough the importance of fresh lemon juice in this recipe. If you used jarred or bottled lemon juice your homemade hummus may taste a bit bitter.
- If you don’t like garlic, just omit it from the recipe. Such a small amount of garlic is used, you will find it just adds a bit of depth to this pressure cooker beet hummus–not an overly garlic taste.
- You may desire to add more salt. Process as stated and then taste to determine if additional salt needs added.
- You also may add up to 1/2 cup cooking liquid to your hummus recipe if you find your hummus is too thick for your preference.
- Homemade Beet Hummus can be stored in your refrigerator for 3-5 days and in your freezer for up to 6 months. Just be sure to defrost in fridge, not in microwave, as that may change the consistency of the hummus.
Beet Hummus Recipe
Instant Pot Beet Hummus
Ingredients
- 3 large beets peeled and quartered
- 1 cup dried chickpeas
- 1/4 cup raw sunflower seeds hulled
- 1 clove garlic peeled
- 1 1/2 teaspoons kosher salt divided
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil plus more for roasting beets
- 1/4-1/3 cup cooking liquid
Instructions
- Place chickpeas, sunflower seeds, garlic, 2 cups water and 1 teaspoon of salt into the inner pot of pressure cooker.
- Place lid on pressure cooker and turn vent knob to "sealing." Set to cook on high pressure for 40 minutes.
- Strain chickpeas, garlic clove, and sunflower seeds over a large bowl to reserve the cooking liquid.
- Process the cooked chickpea mixture and roasted beets, along with the lemon juice remaining 1/2 teaspoon of salt in a food processor until smooth.
- Add in the reserved cooking liquid and olive oil and process until smooth and creamy.
For Roasted Beets:
- Preheat oven to 375 degrees.
- Coat beets lightly with oil with olive oil and wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Notes
- Instead of roasting beets, add peeled beets to instant pot with an additional cup of water to instant pot along with chickpeas.
- Instead of using sunflower seeds, you can omit them and then add 2 tablespoons tahini to food processor when processing hummus.
To Make Instant Pot Beet Hummus, You May Need
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Kristen Chidsey
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I just found your site; it looks to be wonderful!
Just bought an Insta-Pot and have not even tried it yet, kinda anxious to do so.
My question; do you have any recipes/instructions for baking bread, etc. in the pot?
I am a senior citizen on low-fixed income living (by myself – mostly) in the basement of my daughter’s home and I have very limited ‘kitchen’ space so the more things I can do with one appliance works well for me.
Thank you so much.
I am so happy you found my site Mary and I hope I can help you find budget friendly Instant Pot recipes! As for bread, I do not recommend baking bread in the Instant Pot. You can proof it on the yogurt setting, but you will never get the right consistency when baking.
OH MY GOSH this is so amazing. My husband and I got beets on a whim in our Imperfect Produce order, and I had no idea what to actually do with them once I got them. I found this and thought “eh, it’s easy enough!” and WHOA I wasn’t expecting it to actually be so easy and delicious! This is going in my regular rotation for sure!
Oh I am so glad you found this recipe Shelby! It is SO tasty isn’t it?!
This beautiful IP hummus is a total game-changer!!! Brilliant!
Isn’t it so tasty?! The beauty is just a bonus!
Such a twist on hummus! A delicious twist!!
So glad you enjoyed Sarah!!