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Introduction
Hummus, the beloved Middle Eastern dip, has long been a staple in countless kitchens and cultures across the region. While the traditional version made with chickpeas is a timeless classic, creative variations have emerged over time, each putting a unique spin on this versatile spread. One such innovation is the vibrant roasted beet hummus, a dish that pays homage to the region's love for earthy, nutrient-rich beets. Its origins can be traced back to the ancient civilizations of the Mediterranean, where beets were prized for their vibrant color and nutritional value. Today, this dip is a beloved treat during festive occasions, particularly in the spring and summer when beets are at their peak.
Ingredients
• 1 pound beets, trimmed and scrubbed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt, or more to taste
• 1/4 cup water, or as needed
• Chopped fresh parsley or mint for garnish (optional)
Step 1:
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes, or until a knife can easily pierce through the center of the beets.
Step 2:
Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel and roughly chop the beets.
Step 3:
In a food processor or blender, combine the roasted beets, chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, smoked paprika, cayenne pepper (if using), and salt. Blend until smooth and creamy, scraping down the sides as needed.
Step 4:
Add the water, 1-2 tablespoons at a time, and continue blending until the desired consistency is achieved. Taste and adjust seasoning with salt and lemon juice, if needed.
Step 5:
Transfer the roasted beet hummus to a serving bowl and drizzle with a little olive oil. Garnish with chopped fresh parsley or mint (if using).
Q: Can I use pre-cooked beets instead of roasting them?
A: While you can use pre-cooked beets, roasting them yourself will give the hummus a deeper, more complex flavor. However, if you're short on time, pre-cooked beets can work as a substitute.
Q: Can I make this hummus ahead of time?
A: Yes, this roasted beet hummus can be made a day or two in advance and stored in the refrigerator. Make sure to give it a good stir before serving and adjust the seasoning if needed.
Q: How do I prevent the hummus from separating?
A: To prevent separation, make sure to blend the hummus well and add just enough water or olive oil to achieve the desired consistency. Tahini also helps to stabilize the emulsion.
• For a nut-free option, substitute tahini with seed butter like sunflower or pumpkin seed butter.
• For a richer flavor, roast the garlic cloves along with the beets.
• Adjust the amount of lemon juice and water to achieve your desired consistency.
• This recipe is vegan, gluten-free, and can be made nut-free with the appropriate substitution.
• Serve the hummus with fresh vegetables, pita bread, or crackers for dipping.
Serve the roasted beet hummus with fresh vegetables, pita bread, or crackers for dipping.
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
While the beets are roasting, you can prep the other ingredients to save time.
- For a smoother texture, remove the skins from the chickpeas before blending.
- Taste and adjust seasoning as needed – you may want to add more lemon juice for brightness or more spices for depth of flavor.
- If the hummus is too thick, add a splash of water or olive oil to thin it out.
For a nut-free option, substitute tahini with seed butter like sunflower or pumpkin seed butter. For a richer flavor, roast the garlic cloves along with the beets.
Pair the roasted beet hummus with fresh pita bread, crisp vegetables like carrots and cucumbers, or crackers. A glass of white wine or a light beer would also complement the flavors nicely.
Beets are available year-round, but they are best in the cooler months of fall and winter.
This recipe contains chickpeas (legumes) and sesame seeds (tahini). It is vegan and can be made nut-free by substituting the tahini with a seed butter.
