Roasted Beet Hummus (Printer-friendly)

A vibrant Middle Eastern dip combining roasted beets, creamy tahini, chickpeas, lemon, and garlic for a naturally sweet and savory spread.

# What You Need:

→ Vegetables

01 - 1 medium beet (about 6.35 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# How to Make It:

01 - Preheat the oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40 to 45 minutes, or until fork-tender. Allow to cool, then peel and roughly chop.
02 - In a food processor, combine the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed.
03 - With the motor running, add cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice if desired.
05 - Transfer to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or a sprinkle of cumin if desired.

# Cooking Tips:

01 -
  • It transforms a single humble beet into something elegant enough to impress without any fuss or pretense.
  • The color alone makes people pause mid-conversation and ask what it is before they even taste it.
  • You can make it once and forget about it for days in the fridge, pulling it out whenever you need an easy answer.
02 -
  • Don't skip roasting the beet—boiling it creates a wet, bland result that tastes like it's apologizing for existing instead of celebrating itself.
  • The food processor matters more than you'd expect; a blender fights harder against the chickpeas' texture and often leaves tiny grainy bits that shouldn't be there.
03 -
  • A pinch of smoked paprika adds depth and mystery without announcing itself, transforming the hummus into something that tastes almost like it came from a restaurant kitchen instead of your own.
  • If you want the beet flavor to be louder and more prominent, use a slightly larger beet or roast it at a higher temperature so the edges caramelize and concentrate their sweetness.
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