Beet Hummus

Helga Glaesel de BlandingOctober 17, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We love making hummus as an appetizer for any dinner party, everyone likes it. It is easy to pair with any variety of vegetables or toasted pita bread. We thought about making a different variety, by adding different vegetables to the basic hummus ingredients. This roasted beet hummus caught our attention, and it was a breeze to make. We loved the vibrant color that looks so beautiful alongside different colored vegetables.

The only time-consuming part is roasting the beets, but you can get a head start with this step a couple of days before you will actually make your hummus. We do recommend you roast your beets for this recipe, you will not get the same color if you just boil them. Roasting vegetables also gives them a particular flavor, it is more intense.

For the rest, all you need to do is put all the other ingredients into your food processor, blend until smooth, and that is it!

It’s a bit hard for us to find lemons in Guatemala, we usually only find limes at the store, so you can use either one of them or both. When we made this recipe, we were able to get lemons at the store, we usually find them once a year.

This hummus will keep in the refrigerator for about a week, if you have leftovers, you can use it as a spread on sandwiches too.

Helga

Beet Hummus

Yields: about 2 1/2 cups of hummus
Recipe from: Weeknight Bite

Ingredients:

2 small beets
1 (15 oz) can of garbanzo beans, drained & rinsed
Zest of 1 lemon or lime (reserve a pinch for garnish)
Juice of 1/2 lemon (or lime)
2 garlic cloves
2 tbsp tahini
1/4 tsp paprika
1/4 tsp cumin
1/4 cup extra virgin olive oil
Salt & pepper to taste

Directions

Start by roasting the beets. Preheat oven to 400ºF. Rub beets with olive oil, and wrap each one in aluminum foil. Set on a baking sheet and roast for 40-60 min. Check for doneness by inserting a fork, it should be tender. When they are cool, you can easily peel off the skin with a paper towel. It is optional to leave the skin on and just cut them up. You can roast the beets up to a week ahead, by keeping them in the refrigerator in an airtight container.
If you just roasted the beets, allow them to cool. Then slice in quarters and place in your food processor with all other ingredients.
Blend ingredients in food processor until hummus is smooth. Season to taste with salt & pepper.
Garnish with a drizzle of olive oil, salt, pepper, and a pinch of lemon zest.
Serve with beautiful, colorful vegetables. Some ideas are: carrots, cucumbers, cherry tomatoes, sugar snap peas, radishes, cauliflower, broccoli.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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