Skillet Beet Hummus Without Chickpeas
- Yield 8 ¼ cup servings
- Prep 10 minutes
- Cook 10 minutes
- Total 2 hours 20 minutes
Skillet Beet Hummus Without Chickpeas sits in the Snacks section of Regbie. The card serves 8 ¼ cup servings. Plan on 2 hours 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 ¼ cup servings
- ½ cup raw unsalted cashews, soaked and drained, (see note below)
- 3 medium raw beets (about 2 inches in diameter), or 1½ cups (200g) cooked, peeled, and roughly chopped beets
- ⅓ cup fresh lemon juice
- ¼ cup extra virgin olive oil,, and additional for drizzling
- 1 medium garlic clove, minced
- Freshly cracked black pepper
Method
If you haven’t already, soak your cashews according to one of the two methods: soak the raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water. Then, rinse and pour off them.
Next, cook your beets! Either roast them in the oven by following these instructions or pressure-steam them for 15 minutes under high pressure in an Instant Pot (see recipe here ).
Once your beets have cooled to room temperature, trim, peel, and cut them into 1-inch pieces. Measure out 1½ cups of the chopped beets and set them aside.
Grab your soaked and drained cashews and dump them in a food processor or blender.
Turn in the beets and add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.
Pulse a few times to combine. Scrape down the sides if necessary.
Then, blitz until you get a smooth, hummus-like consistency.
Taste for seasoning and adjust with additional salt, pepper, and lemon juice if needed. Spoon with additional extra virgin oil, too!
Plate the dip with a reliable raw and steamed veggies! The dip will keep in the fridge for up to 4 days.
Kitchen notes
- For those of you pressed for time, note that there are two rate-limiting steps in this recipe: Soaking the cashews.
- You can soak the cup of raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water; and Cooking the beets.
- It takes 30 minutes to pressure-steam the beets in an Instant Pot or about 90 minutes to roast them in the oven .
