Description
This vibrant beet hummus is creamy, bright, and gently sweet with a savory finish. Roasting the beet and garlic brings out their natural flavor, while fresh lemon and tahini keep the texture silky and balanced. It’s simple to make, beautiful to serve, and works just as well as a snack, dip, or sandwich spread.
Ingredients
- 1 medium roasted beet
- 1 large clove roasted garlic (or raw, if you prefer)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/4 cup tahini (aka sesame paste)
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons filtered water, more or less as needed
- 1/2 teaspoon fine sea salt (I use Real Salt)
Instructions
- Roast the beet and garlic: Preheat the oven to 400ºF / 200ºC. Scrub and dry the beet, trim the stems, and wrap it in foil with a whole garlic clove (skin on). Roast 35–45 minutes until fork-tender. Cool 30 minutes, then peel the beet under running water and cut into 1-inch cubes. Squeeze the roasted garlic from its skin.
- Blend the base: Add the roasted beet, roasted garlic, chickpeas, lemon juice, tahini, salt, and water to a food processor or blender. Blend 30–60 seconds and scrape down the sides. Keep blending until smooth.
- Stream in the olive oil: With the processor running, slowly drizzle in ¼ cup olive oil until smooth and creamy. Add more oil (or up to 1 tablespoon water) as needed for your preferred texture.
- Serve or store: Transfer to a bowl, drizzle with olive oil, and garnish with pistachios, hemp seeds, or micro basil. Refrigerate until 20 minutes before serving. Keeps up to 3 days.
Notes
You can roast the beet and garlic up to 24 hours in advance. Store them in an airtight container in the refrigerator until you’re ready to make the hummus.
Serving suggestions: Serve with carrots, cucumbers, celery, jicama, tortilla chips, or warm pita. It’s also delicious as a spread on sandwiches or wraps.
Optional garnishes: 1 tablespoon hemp hearts (hemp seeds), or 2 tablespoons crushed pistachios, or about 1 tablespoon microgreens (such as micro basil)
