Instant Pot Beet Hummus: A Vibrant and Healthy Delight (Easy Recipe!)

Beet hummus? If you haven’t tried it, you’re in for a treat! This Instant Pot beet hummus recipe takes the classic creamy goodness of hummus and infuses it with the earthy sweetness of beets. The result is a vibrant, eye-catching dip that’s not only delicious but also packed with nutrients. And using the Instant Pot makes the entire process incredibly quick and easy.

This recipe is perfect for anyone looking for a healthy and flavorful snack, appetizer, or spread. It’s naturally vegan, gluten-free, and bursting with flavor. Plus, the beautiful pink color makes it a showstopper at any gathering. Prepare to impress your friends and family with this unexpected twist on a classic favorite!

## Why Use an Instant Pot for Hummus?

You might be wondering, why use an Instant Pot for hummus? Can’t you just make it the traditional way? Of course, you can! But the Instant Pot offers several advantages:

* **Faster Cooking Time:** The Instant Pot significantly reduces the cooking time for the chickpeas. Instead of soaking dried chickpeas overnight and then simmering them for hours, the Instant Pot cooks them perfectly in about an hour.
* **Creamier Chickpeas:** Pressure cooking creates incredibly soft and creamy chickpeas, which are essential for a smooth and velvety hummus.
* **Hands-Off Cooking:** Once you’ve added the ingredients to the Instant Pot, you can simply set it and forget it. No need to babysit the pot or worry about it boiling over.
* **Infused Beet Flavor:** Cooking the beets alongside the chickpeas in the Instant Pot allows their earthy sweetness to subtly infuse the chickpeas, adding another layer of flavor to the hummus.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this Instant Pot beet hummus recipe:

* **Dried Chickpeas:** Using dried chickpeas allows you to control the cooking process and achieve the perfect level of softness. We’ll be cooking them in the Instant Pot, so no pre-soaking is required (although soaking can slightly reduce cooking time and improve digestibility).
* **Beets:** Fresh beets are key to the vibrant color and earthy sweetness of this hummus. You can use red beets or golden beets, depending on your preference. Red beets will give you a more intense pink color, while golden beets will result in a slightly milder flavor and a more golden-orange hue.
* **Tahini:** Tahini is a sesame seed paste that adds a nutty, slightly bitter flavor to the hummus. Look for tahini that is smooth and creamy, with a light color. Avoid tahini that is too thick or bitter.
* **Lemon Juice:** Fresh lemon juice provides brightness and acidity, balancing the sweetness of the beets and the richness of the tahini.
* **Garlic:** Garlic adds a pungent and savory element to the hummus. You can adjust the amount of garlic to your liking.
* **Olive Oil:** Olive oil adds richness and smoothness to the hummus. Use a good-quality extra virgin olive oil for the best flavor.
* **Cumin:** Cumin adds a warm, earthy spice to the hummus.
* **Salt:** Salt enhances the flavors of all the other ingredients.
* **Water:** Water is used to cook the chickpeas in the Instant Pot and to adjust the consistency of the hummus.

## Detailed Recipe Instructions

Now, let’s get to the step-by-step instructions for making this delicious Instant Pot beet hummus:

**Step 1: Prepare the Chickpeas and Beets**

1. Rinse 1 cup of dried chickpeas thoroughly under cold water. Pick out any stones or debris.
2. Scrub 2 medium beets clean. You don’t need to peel them. Cut off the tops and bottoms.

**Step 2: Cook in the Instant Pot**

1. Place the rinsed chickpeas and beets in the Instant Pot.
2. Add 4 cups of water. Make sure the chickpeas and beets are fully submerged.
3. Close the Instant Pot lid and seal the valve.
4. Cook on high pressure for 45 minutes. If you soaked the chickpeas for a few hours, reduce the cooking time to 35 minutes.
5. Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.

**Step 3: Drain and Cool**

1. Carefully drain the chickpeas and beets, reserving about 1/2 cup of the cooking liquid.
2. Let the beets cool slightly until you can handle them comfortably.

**Step 4: Peel the Beets**

1. Once the beets are cool enough to handle, peel them. The skins should slip off easily.
2. Roughly chop the peeled beets.

**Step 5: Blend the Hummus**

1. In a food processor, combine the cooked chickpeas, chopped beets, 1/4 cup tahini, 2 tablespoons lemon juice, 2 cloves garlic, 2 tablespoons olive oil, 1/2 teaspoon cumin, and 1/2 teaspoon salt.
2. Process until smooth, adding reserved cooking liquid, one tablespoon at a time, until you reach your desired consistency. You may not need all of the liquid.
3. Taste and adjust seasonings as needed. Add more lemon juice for brightness, salt for flavor, or cumin for warmth.

**Step 6: Serve and Enjoy!**

1. Transfer the hummus to a serving bowl.
2. Drizzle with olive oil and sprinkle with paprika or chopped parsley, if desired.
3. Serve with pita bread, vegetables, crackers, or anything else you enjoy dipping!

## Tips for the Best Instant Pot Beet Hummus

* **Don’t Skip the Reserved Cooking Liquid:** The reserved cooking liquid is key to achieving a smooth and creamy hummus. Add it gradually until you reach your desired consistency.
* **Adjust the Garlic to Your Liking:** Some people prefer a stronger garlic flavor, while others prefer a more subtle flavor. Start with two cloves and add more if desired.
* **Use Good-Quality Tahini:** The quality of the tahini will significantly impact the flavor of the hummus. Look for tahini that is smooth, creamy, and light in color.
* **Taste and Adjust Seasonings:** Don’t be afraid to taste and adjust the seasonings as needed. Everyone’s taste preferences are different, so feel free to add more lemon juice, salt, or cumin to suit your own palate.
* **For a Smoother Hummus:** If you want an even smoother hummus, you can remove the skins from the chickpeas before blending. This is a bit time-consuming, but it will result in an incredibly smooth texture.
* **Roast the Beets for a Deeper Flavor:** While this recipe uses the Instant Pot to cook the beets, you can also roast them for a deeper, more intense flavor. To roast the beets, wrap them in foil and bake at 400°F (200°C) for about an hour, or until they are tender. Let them cool slightly before peeling and chopping.
* **Add Other Flavors:** Feel free to experiment with other flavors in your beet hummus. Some popular additions include roasted red peppers, sun-dried tomatoes, or a pinch of cayenne pepper for a little heat.

## Variations and Adaptations

This recipe is a great starting point, but feel free to get creative and experiment with different variations. Here are a few ideas:

* **Spicy Beet Hummus:** Add a pinch of cayenne pepper or a chopped jalapeño pepper to the food processor for a spicy kick.
* **Roasted Red Pepper Beet Hummus:** Add a roasted red pepper to the food processor for a smoky and sweet flavor.
* **Sun-Dried Tomato Beet Hummus:** Add a handful of sun-dried tomatoes (oil-packed, drained) to the food processor for a tangy and savory flavor.
* **Lemon-Herb Beet Hummus:** Add a handful of fresh herbs, such as parsley, cilantro, or dill, to the food processor for a fresh and herbaceous flavor.
* **Golden Beet Hummus:** Use golden beets instead of red beets for a milder flavor and a beautiful golden-orange color.
* **Black Bean Beet Hummus:** Add 1/2 cup of cooked black beans to the food processor for a heartier and more filling hummus.

## Serving Suggestions

Beet hummus is incredibly versatile and can be enjoyed in many different ways. Here are a few serving suggestions:

* **As a Dip:** Serve with pita bread, vegetables (carrots, celery, cucumbers, bell peppers), crackers, or tortilla chips.
* **As a Spread:** Spread on sandwiches, wraps, or toast.
* **As a Salad Dressing:** Thin out the hummus with a little water or lemon juice and use it as a salad dressing.
* **As a Sauce:** Serve alongside grilled chicken, fish, or vegetables.
* **As a Topping:** Top bowls, grain bowls, or baked potatoes with a dollop of beet hummus.

## Storage Instructions

Store leftover beet hummus in an airtight container in the refrigerator for up to 5 days. The color may fade slightly over time, but the flavor will remain delicious.

## Can You Freeze Beet Hummus?

Yes, you can freeze beet hummus! Transfer it to an airtight freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. The texture may change slightly after freezing, but the flavor will still be good.

## Nutritional Benefits of Beet Hummus

Beet hummus is not only delicious but also packed with nutrients. Here are some of the key nutritional benefits:

* **Rich in Fiber:** Chickpeas are a good source of fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
* **Good Source of Protein:** Chickpeas are also a good source of plant-based protein, which is essential for building and repairing tissues.
* **High in Antioxidants:** Beets are rich in antioxidants, which protect the body against damage from free radicals.
* **Good Source of Vitamins and Minerals:** Beets are a good source of vitamins and minerals, including vitamin C, folate, and potassium.
* **Healthy Fats:** Tahini and olive oil provide healthy fats, which are essential for brain health and overall well-being.

## Frequently Asked Questions (FAQs)

**Q: Can I use canned chickpeas instead of dried chickpeas?**
A: Yes, you can use canned chickpeas. Drain and rinse them thoroughly before adding them to the food processor. You will need about 1 1/2 cups of cooked chickpeas.

**Q: Do I need to peel the chickpeas?**
A: Peeling the chickpeas is optional, but it will result in a smoother hummus. If you want to peel them, you can rub them between your hands or use a small knife to remove the skins.

**Q: Can I use roasted beets instead of cooking them in the Instant Pot?**
A: Yes, you can use roasted beets. Roasting the beets will give them a deeper, more intense flavor. Wrap them in foil and bake at 400°F (200°C) for about an hour, or until they are tender. Let them cool slightly before peeling and chopping.

**Q: Can I make this recipe without an Instant Pot?**
A: Yes, you can make this recipe without an Instant Pot. Soak the chickpeas overnight, then simmer them in a pot of water for about an hour, or until they are tender. You can boil or roast the beets separately.

**Q: How long does beet hummus last?**
A: Beet hummus will last for up to 5 days in the refrigerator.

**Q: Can I freeze beet hummus?**
A: Yes, you can freeze beet hummus for up to 3 months.

## Instant Pot Beet Hummus Recipe

**Yields:** Approximately 2 cups
**Prep Time:** 10 minutes
**Cook Time:** 1 hour

**Ingredients:**

* 1 cup dried chickpeas
* 2 medium beets, scrubbed clean
* 4 cups water
* 1/4 cup tahini
* 2 tablespoons lemon juice
* 2 cloves garlic
* 2 tablespoons olive oil, plus extra for drizzling
* 1/2 teaspoon cumin
* 1/2 teaspoon salt, or to taste
* Paprika or chopped parsley, for garnish (optional)

**Equipment:**

* Instant Pot
* Food processor

**Instructions:**

1. Rinse the chickpeas and place them in the Instant Pot along with the beets and water.
2. Close the lid and seal the valve. Cook on high pressure for 45 minutes, followed by a 15-minute natural pressure release.
3. Drain the chickpeas and beets, reserving about 1/2 cup of the cooking liquid.
4. Let the beets cool slightly, then peel and chop them.
5. In a food processor, combine the chickpeas, beets, tahini, lemon juice, garlic, olive oil, cumin, and salt.
6. Process until smooth, adding reserved cooking liquid, one tablespoon at a time, until you reach your desired consistency.
7. Taste and adjust seasonings as needed.
8. Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika or chopped parsley, if desired.
9. Serve with pita bread, vegetables, or crackers.

Enjoy your delicious and vibrant Instant Pot Beet Hummus!