Beet Hummus
Roasted beet hummus is creamy, pretty, and delicious! The subtle sweetness of beets pairs perfectly with garlic and lemon in this smooth hummus recipe.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 6 servings
Ingredients
Beet Hummus
- 1 large or 3 small beets about 12 ounces
- ⅓ cup freshly squeezed lemon juice plus additional to taste
- 1 clove garlic minced
- 1 (15-ounce) can chickpeas rinsed and drained
- ⅔ cup tahini
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground cumin
- ⅓ cup extra-virgin olive oil plus additional for drizzling
- 2 to 3 ice cubes
- Pita bread, crackers, or crudité for serving
Optional Garnish
- Chopped fresh parsley, dill, or chives
- Toasted pine nuts
- Za'atar
Instructions
- Roast the beet: Place a rack in the center of the oven and preheat the oven to 400°F. Place the beet in a small baking dish. Pour water into the dish so that the bottom has a thin layer, cover the dish with foil, and bake until the beet feels tender in the center when pierced with a small, sharp knife, about 50 minutes to 1 hour 10 minutes, depending upon its size and shape. When cool enough to handle, use a paper towel to rub away the skins. Cut into quarters. Place 3 of the quarters into a food processor. Dice the remaining quarter into small pieces for garnish and set aside.
- While the beets roast, combine the lemon juice and garlic in a small bowl. Let sit together while the beet roasts (this mellows the garlic’s bite a bit—if you don't mind a strong garlic punch, you can skip this step).
- To the food processor, add the chickpeas, tahini, salt, cumin, and garlic/lemon juice mixture. Blend, blend, blend, scraping down the bowl as needed until it’s as smooth as you can get it. With the motor running, drizzle in the olive oil. Keep on blending. Blend in the ice until it melts. If you’d like your hummus a bit looser and creamier, add a little bit of ice water until your desired consistency is reached. Taste and adjust the seasoning as desired.
- To serve, transfer to a serving bowl and use the back of a spoon to make a few swooshes. Top with the reserved roasted beets, a drizzle of olive oil, and any other garnishes. Enjoy with pita or crackers.
Notes
- TO STORE: Refrigerate leftover beet hummus in an airtight storage container for up to 5 days.
- TO FREEZE: Freeze hummus in an airtight container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before serving; stir in a little extra olive oil or water if needed to thin it out.
Nutrition
Serving: 1(of 6)Calories: 409kcalCarbohydrates: 32gProtein: 12gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gPotassium: 532mgFiber: 8gSugar: 8gVitamin A: 59IUVitamin C: 10mgCalcium: 85mgIron: 4mg
