This creamy and colorful beet hummus is a feast for the eyes and the taste buds. Roasted beets add a vibrant pink hue and a subtle sweetness to the hummus, while lemon and garlic bring a bright and savory balance. It’s a perfect appetizer or snack, and it’s sure to be a hit at your next party.
Ingredients:
- 1 large or 3 small beets (about 12 ounces)
- 1/3 cup freshly squeezed lemon juice, plus additional to taste
- 1 clove garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2/3 cup tahini
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 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:
- Preheat the oven to 400°F.
- Place the beet in a small baking dish.
- Pour a thin layer of water into the dish.
- Cover the dish with foil and bake until the beet is tender when pierced with a knife, about 50 minutes to 1 hour 10 minutes.
- Let cool and rub away the skin with a paper towel.
- Cut into quarters and set aside.
-
Make the Hummus:
- Combine the lemon juice and garlic in a small bowl. Let sit while the beet roasts.
- In a food processor, add the chickpeas, tahini, salt, cumin, and garlic/lemon juice mixture.
- Blend until smooth.
- With the motor running, drizzle in the olive oil.
- Blend in the ice until it melts.
- Taste and adjust the seasoning as desired.
-
Serve:
- Transfer the hummus to a serving bowl.
- Top with the reserved roasted beets, a drizzle of olive oil, and any other garnishes.
- Serve with pita bread or crackers.
Tips:
- To store the hummus, refrigerate it in an airtight container for up to 5 days.
- To freeze the hummus, freeze it in an airtight container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before serving.
- For a milder beet flavor, use golden beets instead of red beets.
