Description
This vibrant Beet Hummus combines earthy roasted beets with creamy chickpeas and tahini for a colorful twist on traditional hummus. Enhanced with fresh lemon, aromatic spices, and a smooth texture, it's perfect as a dip or spread served with pita, crackers, or fresh vegetables.
Ingredients
Beets
- 1 small-medium beet (~5 ounces or 140g)
Chickpeas & Seasoning
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
- 1 heaping teaspoon kosher salt, plus 1/2 heaping teaspoon for blending
- Freshly cracked black pepper, to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
Tahini & Lemon
- Heaping 1/3 cup (90g) good-quality tahini
- 1 large lemon, zested (2 teaspoons) and juiced (~3 tablespoons), plus more as needed
Garlic & Oils
- 3 garlic cloves, chopped
- 1/2 tablespoon extra virgin olive oil (optional, for richness)
- Extra virgin olive oil, for drizzling
Garnish & Serve
- 1 tablespoon Za’atar (optional; store-bought or homemade)
- Chopped flat-leaf parsley
- Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités for serving
Instructions
- Prep the beet(s): Preheat your oven to 425°F (218°C). Trim beet greens, leaving some stalk intact to prevent bleeding, and wash beets thoroughly. Avoid trimming skinny tails to keep juiciness.
- Roast the beet(s): Rub the beets with a little olive oil, place in an ovenproof dish with ½ cup water, and cover tightly. Roast for 45 to 60 minutes until fork-tender. Once warm, peel skins off under cool water using gloves to avoid staining. Chop roughly.
- Simmer the chickpeas: Place drained chickpeas, baking soda, and enough water to cover by an inch or two in a saucepan. Bring to a boil then simmer rapidly for 20 minutes until chickpeas begin to fall apart.
- Drain and puree chickpeas: Drain, rinse, and remove any loose skins. Transfer chickpeas to a food processor or high-powered blender and blend for 1-2 minutes until smooth, scraping down as needed.
- Blend the hummus: Add roasted beet, tahini, lemon zest, lemon juice, garlic, cumin, coriander, salt, pepper, and optional olive oil for richness into the processor. Blend until smooth, adjusting texture with 1 tablespoon ice water if desired.
- Season to taste: Taste the hummus and add additional salt, lemon zest, lemon juice, garlic, cumin, or coriander to suit your preference.
- Serve: Transfer hummus to a serving plate, create waves or a well, drizzle with olive oil, and garnish with Za’atar and chopped parsley. Serve with pita chips, crackers, or crudités.
Notes
- Wearing gloves when peeling roasted beets prevents staining your hands.
- Using baking soda during chickpea simmering helps soften beans and creates a creamier texture.
- You can make your own Za’atar with thyme, sumac, and sesame seeds or use store-bought.
- For a looser hummus, add cold water sparingly during blending.
- Serve warm or at room temperature with pita, crackers, or fresh vegetables for dipping.
