Beet Hummus

Name: Beet Hummus
Yield: 6-8
Ingredients: 4 undefined raw beets, washed; 2 tbsp olive oil; undefined undefined Baking pan; undefined undefined Tin foil; undefined undefined Roasted beets; 1 can chickpeas, rinsed and drained; 3/4 cup tahini; undefined undefined Olive oil (to desired thickness, the more you add, the looser the hummus will be); 2 undefined lemons juiced; 2 tsp salt; 2 undefined heads roasted garlic (or 3 tbsp minced garlic)

Isabelle Jardin

Test Kitchen-Approved

beet hummus in dish at food52 test kitchen

Photo by Isabelle Jardin

Serves: 6-8
Prep Time: 10 minutes
Cook Time: 40 minutes

What You’ll Need:

Food processor or high speed blender
Tin foil
Baking pan

Ingredients

Roasted Beets

4 raw beets, washed
2 tbsp olive oil
Baking pan
Tin foil

Hummus

Roasted beets
1 can chickpeas, rinsed and drained
3/4 cup tahini
Olive oil (to desired thickness, the more you add, the looser the hummus will be)
2 lemons juiced
2 tsp salt
2 heads roasted garlic (or 3 tbsp minced garlic)

Directions

For the Beets

Step 1
Preheat the oven to 400 degrees
Step 2
Wrap the raw beets in the tin foil & set on a baking pan
Step 3
Roast the beets for 50-60 minutes (you should be able to stick a butter knife through them easily once cooked through)
Step 4
Once the beets are cooled, use your hands to peel the skin off & discard the skins

For the Hummus

Step 1
In a food processor or blender, add half of all ingredients (beets, garlic, chickpeas, tahini, olive oil, lemon)
Step 2
Blend until mostly smooth then add the rest of your ingredients
Step 3
Blend until completely smooth or until desired consistency

For Assembly

Step 1
Serve in your favorite dish & garnish with some extra olive oil, za’atar seasoning & fresh parsley (optional)
Step 2
Enjoy with some fresh crudité, on toast, in a sandwich, etc!