If you’re looking to impress with a vibrant, flavorful appetizer that’s as eye-catching as it is delicious, Beet Hummus Cups are your new best friend. Imagine sweet, earthy beets blended into creamy hummus, all nestled inside crisp little edible cups that make every bite a burst of color and taste. These charming bites bring together the perfect balance of creamy texture and fresh, lively flavors that are guaranteed to brighten up any gathering or cozy night in.
Ingredients You’ll Need
The beauty of making Beet Hummus Cups lies in their simplicity. With just a handful of fresh, wholesome ingredients, each one plays a vital role—whether it’s giving that smooth texture, vibrant color, or subtle tang that makes the dish pop.
- Cooked beets: Provides the star earthy sweetness and stunning pink hue essential for that gorgeous color.
- Chickpeas: The creamy base of hummus that brings protein and smooth texture.
- Tahini: Adds a rich nutty depth that complements the beets perfectly.
- Garlic: For a punch of savory sharpness that balances the sweetness.
- Lemon juice: Brightens the hummus with refreshing acidity.
- Olive oil: Smooths and enriches the mixture, making it luxuriously creamy.
- Cumin: Offers a warm, subtle spice that elevates all the other flavors.
- Salt and pepper: Simple seasonings to taste that make every ingredient shine.
- Mini phyllo or tart shells: Crispy vessels that hold the hummus, perfect for finger food.
How to Make Beet Hummus Cups
Step 1: Prepare the Beet Hummus Base
Start by combining the cooked beets and chickpeas in a food processor. Blend these vibrant ingredients until they form a creamy base. The beets not only lend their gorgeous color but also bring a naturally sweet earthiness that pairs beautifully with the nutty chickpeas. Adding tahini, minced garlic, cumin, lemon juice, olive oil, salt, and pepper at this stage will ensure every bite bursts with balanced flavor. Process again until everything is smooth and well incorporated.
Step 2: Prepare the Mini Cups
If you’re using store-bought mini phyllo or tart shells, gently warm them in the oven according to package instructions to get them crisp and ready for filling. If you want to bake your own, a simple recipe with flour, butter, and a pinch of salt rolled thin and baked in mini muffin tins works wonders. These crisp shells provide a delightful texture contrast to the creamy hummus.
Step 3: Assemble the Beet Hummus Cups
Fill each mini cup generously with the beet hummus. Don’t be shy—these little cups thrive on being heaped with flavor. Use a small spoon or piping bag to neatly fill each shell, making the dish both pretty and practical to serve. The vivid pink of the beet hummus against the crunchy cup is simply irresistible.
Step 4: Add Finishing Touches
Once assembled, you can leave the cups as is or add a finishing garnish like a sprinkle of chopped fresh herbs, a few toasted sesame seeds, or a drizzle of olive oil for a glossy finish. These small details elevate the Beet Hummus Cups from fantastic to unforgettable.
How to Serve Beet Hummus Cups
Garnishes
Fresh herbs like parsley, dill, or cilantro add a pop of green that contrasts beautifully with the deep pink hummus. Toasted sesame seeds or pine nuts offer a lovely crunch and a nutty aroma. For a bit of zest, a small dollop of Greek yogurt or a sprinkle of sumac can make each cup taste even more refined and layered.
Side Dishes
Beet Hummus Cups shine as starters but pair wonderfully with fresh vegetable crudités, warm pita bread, or a simple Mediterranean salad. Adding a vibrant tabbouleh or a crisp cucumber salad can round out your spread with refreshing flavors and textures, creating a well-balanced meal experience.
Creative Ways to Present
Try arranging the Beet Hummus Cups on a rustic wooden board scattered with edible flowers or microgreens for an elegant touch. Another fun idea is to serve them in a hollowed-out beet bowl, which really brings the theme full circle and adds a stunning centerpiece to your table. For parties, placing them atop a bed of fresh greens or citrus slices will make the colors pop and invite your guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Beet Hummus Cups, store the hummus separately in an airtight container in the fridge for up to 3 days. Keep the mini cups in a separate container at room temperature to maintain their crispness. Assembling just before serving keeps everything tasting fresh and textures perfect.
Freezing
While the hummus itself freezes well, the crisp cups do not hold up to freezing. You can freeze the beet hummus in small portions in an airtight container for up to 2 months. When ready, thaw overnight in the fridge and stir before using — then freshly fill your cups.
Reheating
The Beet Hummus Cups are best enjoyed fresh without reheating to preserve the crunchy texture of the cups. If you want to warm the hummus, do so gently in the microwave or a double boiler, then spoon it into freshly baked or store-bought crispy cups.
FAQs
Can I use raw beets for Beet Hummus Cups?
Raw beets will be too firm and earthy if not cooked first. Roasting or boiling the beets until tender ensures they blend smoothly and bring out their natural sweetness, which is vital for the luscious hummus texture.
What if I don’t have tahini? Can I skip it?
Tahini adds a nutty richness that is a classic part of hummus, but if you don’t have it, you can substitute with a mild nut butter or even a bit of olive oil. The flavor will change slightly but will still be delicious and creamy.
Are Beet Hummus Cups suitable for vegan diets?
Yes! The ingredients in Beet Hummus Cups are plant-based, making them perfect for vegan and vegetarian diets. Just double-check that any pre-made tart shells don’t contain butter or other animal products.
Can I make Beet Hummus Cups gluten-free?
Absolutely. Simply swap out traditional mini phyllo or tart shells for gluten-free options like cucumber slices, bell pepper cups, or gluten-free crackers. The beet hummus stays the same and is naturally gluten-free.
How long do Beet Hummus Cups keep their freshness?
The hummus remains fresh in the fridge for about 3 days when stored properly, but the cups are best kept separate until serving to maintain their crispness. Assembled Beet Hummus Cups should be eaten within a few hours for optimum texture and flavor.
Final Thoughts
Beet Hummus Cups are such a simple way to bring color, flavor, and fun to your table. Their creamy, vibrant filling paired with crisp shells makes them perfect for sharing with friends or treating yourself. Give this recipe a try—you might just find they’re your new favorite go-to appetizer for any occasion!
PrintBeet Hummus Cups
These warm baked traditional Scotch pies feature a savory mixture of minced lamb or beef seasoned with aromatic spices, nestled inside a rich, buttery pastry crust. Baked to a golden brown, they make a comforting and hearty main dish perfect for any meal or gathering.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 25 mins
- Yield: 4 Scotch pies 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Scottish
Ingredients
Filling
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
Dough
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
Finishing
- 1 egg, beaten, for glazing
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it reaches the right temperature for baking the pies evenly.
- Prepare Filling: In a large mixing bowl, thoroughly combine the minced meat, finely chopped onions, salt, ground white pepper, nutmeg, allspice, and beef or lamb stock. Mix well until all ingredients are evenly incorporated.
- Melt Lard: In a saucepan, gently heat the water and lard together until the lard has fully melted. Remove from heat promptly to prevent overheating.
- Make Dough: Place the plain flour in a large bowl and create a well in the center. Pour the warm lard and water mixture into the well and stir with a wooden spoon until the dough starts coming together.
- Knead Dough: Transfer the dough onto a floured surface and knead it gently until it becomes smooth and pliable, which helps develop the structure of the crust.
- Divide Dough: Divide the dough into two portions: two-thirds of the dough for the bases and one-third for the lids.
- Form Bases: Roll out the larger dough portion and use it to line each pie tin, pressing firmly into all corners to create an even base layer for the filling.
- Fill Pies: Spoon the seasoned meat mixture into the prepared pie shells, pressing down slightly to eliminate any air pockets.
- Create Lids: Roll out the remaining dough portion to form lids. Place these over the filled pies, crimp the edges tightly to seal the pies, trim excess dough, and poke a small hole in the center of each lid to allow steam to escape during baking.
- Glaze: Brush the tops of the pies with the beaten egg glaze to give them a beautiful golden finish once baked.
- Bake: Place the pies in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and the filling is cooked through.
- Rest and Serve: Allow the pies to cool slightly for about 10 minutes before serving, which helps settle the filling and enhances the texture and flavor.
Notes
- You can substitute lamb with beef based on preference for a slightly different flavor.
- Ensure the dough is not overworked to keep the pastry tender and flaky.
- The small hole on the pie lid is essential to allow steam to escape and prevent soggy pastry.
- Use fresh spices for the most vibrant flavor in the meat filling.
- These pies can be made ahead and reheated for convenience.