Roasted Beet Hummus

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Our beet hummus recipe takes everything great about regular hummus but replaces the chickpeas with a sweeter alternative, beets! With an emphasis on the hearty flavors of cumin and tahini, this hummus takes the beet flavor to the next level. The best part, as always, is how easy the hummus is to make. Toss all of the ingredients in a blender or food processor, blend everything, and you’re done! Able to be stored in your fridge for up to 3 days or longer in a freezer, this is a great recipe to make and continually come back to whenever you’re hungry!


Ingredients
½  pound beets (about 4 medium sized beets), scrubbed clean, roasted, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice (juice from 1 large lemon)
2 Tbls. Olive oil
1 large clove garlic, minced
1 Tbsp ground cumin (or substitute 2 tsp. of cinnamon for a sweet flavor)
1 Tbsp lemon zest (zest from 1 large lemon)
Generous pinch of sea salt or Kosher salt
Freshly ground pepper to taste

*To roast the beets, cut off any tops, scrub the roots clean, wrap in aluminum foil, place on a sheet pan, and bake in a 425°F oven for 45 min. - 1 hour until easily penetrated with a knife or fork. Allow to cool, then peel with a paring knife.

Method

  1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

  2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

  3. Serve with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and minced fresh mint.

Yield: 2 cups


Recipe Notes:

  • Blend the hummus very well.

  • Use as much garlic as you want! The garlic flavor in hummus is fantastic, and the amount of garlic given is just a guideline.

  • Scrubbing, roasting, and peeling beets can sometimes be a time-consuming task. If you know you’re going to be in a rush, feel free to use pre-cooked and peeled beets.