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Beet Hummus

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Beet Hummus is a vibrant, creamy dip blending sweet roasted beets with chickpeas, tahini, fresh lemon, garlic, and olive oil. Its earthy, nutty, and bright flavors make it perfect with pita, vegetables, crackers, sandwiches, and grain bowls.

Ingredients

  • 2 medium beets, about 12 oz total
  • 1 15 oz can cooked chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons ice water or cold water, as needed
  • Extra-virgin olive oil, optional, for serving
  • Fresh parsley or mint, optional, for serving
  • Sesame seeds, optional, for serving
  • Toasted nuts, optional, for serving
  • Crumbled feta, optional, for serving
  • Pita bread, optional, for serving
  • Fresh vegetables, optional, for serving

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Scrub the beets thoroughly, trim away the stems, and wrap each beet in foil or place them in a covered baking dish.
  3. Roast the beets for 45 to 60 minutes, depending on their size, until the centers can be easily pierced with a knife.
  4. Let the roasted beets cool until comfortable to handle.
  5. Remove the skins from the beets and cut the peeled beets into chunks.
  6. Add the chickpeas, roasted beets, tahini, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
  7. Process until the ingredients are finely chopped and begin forming a smooth paste.
  8. With the food processor running, slowly drizzle in the olive oil.
  9. Continue blending for several minutes, stopping occasionally to scrape down the sides of the bowl.
  10. Add ice water or cold water 1 tablespoon at a time while processing until the hummus reaches a light, creamy consistency.
  11. Taste and adjust the lemon juice, tahini, cumin, garlic, salt, or black pepper as desired.
  12. Transfer the hummus to a shallow serving bowl and create swirls across the surface with the back of a spoon.
  13. Drizzle with optional extra-virgin olive oil and garnish with parsley, mint, sesame seeds, toasted nuts, or crumbled feta as desired.
  14. Serve immediately with pita bread and fresh vegetables or refrigerate until ready to serve.

Notes

  • Roasting the beets concentrates their sweetness, but plain precooked beets can be substituted for a 10- to 15-minute version. Avoid pickled beets.
  • For extra-creamy hummus, blend for several minutes and gradually add ice water until the desired consistency is reached.
  • Add cayenne pepper, crushed red pepper flakes, or harissa for a spicy variation.
  • For a salty, creamy contrast, garnish the finished hummus with crumbled feta.
  • Toasted walnuts can be blended into the hummus, or chopped pistachios can be scattered over the top.
  • Add fresh lemon zest or a little orange zest for additional citrus aroma.
  • Store in an airtight container in the refrigerator for 4 to 5 days, keeping fresh garnishes separate until serving.
  • If refrigerated hummus becomes too thick, stir in a small amount of cold water, lemon juice, or olive oil.
  • Freeze for up to 2 months. Thaw in the refrigerator, stir thoroughly, and adjust the consistency with olive oil or water before serving.

Nutrition

Find it online: https://thefamilycooking.com/beet-hummus-2/