I love beets, and grow them, too. I have never made a beet hummus, so I thought it was about time that I did. It also seemed like a perfect dish to bring to a Canada Day pot luck. Hummus is a high protein, satisfying dip for veggies or pita chips. It also works great for sandwiches and wraps. You can always rely on hummus for a healthy dip option among all of the mayo and cream cheese based ones.
You can easily make this roasted beet hummus in a food processor. It will take just a few minutes to put together. The sweet earthy taste of the beets is nicely balanced with garlic, lemon, a little hint of cayenne pepper, and sesame. And of course the colour is stunning. Even though I am a lover of beets, lots of people aren’t. You would be surprised how many beet haters actually like this beet hummus.
Roasting beets, as with other veggies, really brings out their flavour without losing any of the glorious colour. But you can do this hummus with boiled beets, too. I roasted mine on the outside grill. It’s also a very forgiving recipe. You can add more or less garlic or lemon according to your taste. To roast, preheat oven, or outdoor grill with lid, to 350°. Wash, trim and peel the beets and cut into quarters. Wrap in aluminum foil and roast for about an hour or until tender. Allow to cool before using in roasted beet hummus.
Makes about 2 1/2 cups and will keep for up to a week in the fridge.
- 2 medium beets, roasted
- 1 14 oz can chickpeas, drained and rinsed
- 2 garlic cloves
- juice of two lemons
- 4 tbsp tahini paste
- 2 tsp sesame oil
- 1/2 tsp cayenne pepper
- 1 tsp salt
- chopped parsley
Put all ingredients in a food processor and puree until smooth. Adjust seasonings after tasting, if desired. Transfer to a container and store in fridge until well chilled. To serve, add a drizzle of sesame or olive oil and scatter with chopped parsley.