Beet Hummus Recipe
Roast a beet and some garlic until they’re steamy and tender, blend with chickpeas, tahini, and freshly toasted spices, and the result is a hummus so vibrantly hyper-pink, that you are going to have to lawyer up for the cease and desist you get served with from Mattel™, the folks who pull the strings in Barbie’s strange, pink universe.
Servings: 3 cups
Calories: 558kcal
Cost: $6.50
Equipment
- blender (optional)
Ingredients
- 1 fresh beet (medium size- 4-5 oz.), scrubbed and dried
- 5 cloves garlic peeled
- ½ teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 teaspoon Aleppo pepper flakes (or smoked paprika)
- 15 oz canned chickpeas drained
- 2 tablespoons lemon juice
- ⅓ cup tahini paste
- ⅓ cup extra virgin olive oil
- 1 ½ teaspoons salt or to taste
- 3 tablespoons water optional
Optional Garnishes:
- 1 tablespoon extra virgin olive oil
- 6 mint leaves
- 1 teaspoon za’atar
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F (200°C). Peel the beet and prick it all around with the tines of a sharp fork to make it easier for heat to penetrate.
- Place the beet and garlic cloves on a small sheet of foil, rub all over with olive oil and salt. Wrap tightly and roast for 50-55 minutes until the beet is completely tender when pierced with a knife. Once cool enough to handle, peel the beet and roughly chop it.
- While the beet roasts, toast the cumin and coriander seeds in a dry skillet over low-medium heat, stirring constantly for 1-2 minutes just until fragrant. Transfer immediately to a small bowl to stop the cooking.
- Cut the roasted beet into quarters and add it along with the roasted garlic to a food processor. Add the chickpeas, toasted spices, Aleppo pepper flakes, lemon juice, tahini, olive oil and salt. Process for about 2 minutes, scraping down the inside of the bowl occasionally with a rubber spatula until the hummus is smooth.
- If your blender is struggling, add up to 3 tablespoons of water while blending until the hummus reaches consistency you like.
- Transfer to a serving bowl and top with a drizzle of olive oil, mint leaves, a sprinkle of za'atar, and chopped parsley.
Notes
🍴 Be a Prick
Prick the beet as deep as a centimeter, or at least few millimeters all over with a fork before roasting. This lets the heat penetrate evenly and speeds things along considerably. 🧊 Ice Cold Hummus
If the beet is still warm when you're ready to blend, swap the water for ice cubes instead. The ice cools the hummus down fast while also aerating it, giving you a lighter, fluffier texture in the same step.
Prick the beet as deep as a centimeter, or at least few millimeters all over with a fork before roasting. This lets the heat penetrate evenly and speeds things along considerably. 🧊 Ice Cold Hummus
If the beet is still warm when you're ready to blend, swap the water for ice cubes instead. The ice cools the hummus down fast while also aerating it, giving you a lighter, fluffier texture in the same step.
Nutrition
Calories: 558kcal | Carbohydrates: 28g | Protein: 12g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Sodium: 1969mg | Potassium: 402mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 452IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 4mg