Instant Pot Beet Hummus

Greetings, new month! Let’s meet the February freshness with pinkaliscious prettiness. Who else is with me in buying boatloads more beets than usual this month, just so they can play with variations of “heart beet”? I know you’re out there.

One of the kitchen’s most vivid natural dyes, verstaile beets are rich in folate, Potassium, Vitamins A and C, fiber, and loads more. They stain readily, but given their tasty benefits, who can really mind? This is one coloring we can all get behind. What’s more, that color agent can be carefully incorporated for the whole Valentine’s range of shades, from pale pink to vibrant red. It’s the same with flavor—make it subtle, or go in strong.

For this hummus, I’d say we hit a medium. There are so many attributes to this version of the smooth staple, nothing needs to scream. Of course you can make this recipe without the Instant Pot; just use cooked/canned chickpeas and go straight to blend. If you’re so inclined, however, the Instant Pot makes for quick creaminess worth drooling over. Really! I like a chunky hummus, and I love the hack of boiling the skins off with a little baking soda for an extra silky hummus, but with the helping hand of an Instant Pot, there’s no need. Once the pressure cooker does it’s thing, you only need a quick blend in the food processor for creamy contentment.

Hummus is one of the easiest things to vary, and to this point I think every variation I’ve tried has been beautiful. This beet one is no novelty single, either. I’ll definitely be making it year-round. I love the slight, mellow sweetness it lends. I especially love this paired with my new favorite crackers from The Humble Seed. These delightfully, dippably snacktastic crackers harness the small but mighty power of six super seeds: sunflower, chia, flax, sesame, pumpkin, and hemp. They’re baked, not fried, vegan, gluten-free, non-GMO, soy and trans fat free. What they’re not free of is flavor. Thin and crispy, they’re bursting with an earthy tastiness that enhances the food they’re paired with and satisfy all on their own.

Back to thinking pink. I never was a big fan of Valentine’s Day, but is anyone? Of all the would-be holidays, it’s the easiest to ridicule, not really much more than an overly saccharine, pressurized advertisement for chocolate and cards. But this year, I have to say I have a new fondness for it. The Year of the Rabbit has not been all that gentle so far. Well, it has, in a bitter and painful way. More on all that another time. More and more, and more, most likely. For now, though, let’s just say this February I’m finding myself missing our fur baby, wallowing in the recent emptiness of his absence. I’m also so, so grateful. Thankful we had one more Christmas with him. Thankful for time we had. Although if he were here, I wouldn’t be feeding him chocolate covered strawberries—ever—every bit of pink prettiness helps lead my mind to a calmner way of cherishing what we’ve been so lucky to have.

I know it’s predictable and sappy, but all the trite sayings are true somewhere. A day devoted to telling our loved ones how we feel is worthy. Sure, we should do so every day, but isn’t that so much easier with pets than people? We don’t know what tomorrow will bring. Expressions of love don’t require chocolates and roses, or even the likes of beet hummus. But once in a while, isn’t it nice when they do? Wishing you love and loveliness. xo

Creamy, pinkaliscious, and snackable!

Instant Pot Beet Hummus
1 medium beetroot, peeled and roughly chopped
1 cup dried chickpeas, soaked overnight
2 cloves garlic
Pinch ground cumin (about ⅛ teaspoon
¼ cup tahini
1 Tablespoon fresh lemon juice
Sea salt and black pepper to taste
Optional olive oil and chopped fresh herbs to serve

Add the beetroot, drained chickpeas and garlic cloves into the Instant Pot with 1 ½ cups of water.

Using the manual cooking mode on high pressure with natural release, cook for 10 minutes.

Drain and let cool slightly, at least a few minutes.

Transfer the beets chickpea mixture into a high-powered blender or food processor. Add the garlic cumin, tahini, lemon juice, salt and pepper and blend well until you have a paste with a smooth consistency. Add water to thin as needed.

Season further to taste and serve with a garnish of chopped parsley and/or a spoonful of olive oil, if desired.