Beet Hummus

If you've never been a beet person, let this be the recipe that changes your mind.

Roasting the beet softens its earthy flavor, while chickpeas, tahini, lemon, and garlic turn it into a creamy, vibrant hummus that's just as delicious as it is beautiful. It's perfect for dipping vegetables and pita, spreading on sandwiches, or serving as part of a mezze platter.

Yield: About 3 cups

Servings: 6-10

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

• 1 large beet

• 1 tablespoon extra-virgin olive oil (for roasting)

• 1 (15-ounce) can chickpeas, drained and rinsed

• ½ cup tahini

• Zest and juice of 2 lemons

• 2 garlic cloves

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

• ⅓ cup extra-virgin olive oil

For Serving

• Za'atar

• Extra-virgin olive oil

• Pita, pita chips, or fresh vegetables

Instructions

1. Preheat the oven to 400°F.

2. Rub the beet with 1 tablespoon olive oil and a pinch of salt. Wrap tightly in aluminum foil and place on a small baking sheet.

3. Roast for about 1 hour, or until the beet is fork tender. Let cool until comfortable to handle.

4. Wearing disposable gloves, peel away the skin (it should slide off easily), then cut the beet into quarters.

5. Add the beet, chickpeas, tahini, lemon zest and juice, garlic, cumin, and salt to a food processor. Blend until mostly smooth, stopping to scrape down the sides as needed.

6. With the processor running, slowly drizzle in the olive oil until the hummus is silky and smooth.

7. Taste and adjust the seasoning, adding more salt or lemon juice if desired.

8. Transfer to a serving bowl and finish with a drizzle of olive oil and a generous sprinkle of za'atar.

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Serving Suggestions

Serve with:

• Warm pita

• Pita chips

• Cucumbers

• Carrots

• Celery

• Bell peppers

It's also delicious spread inside wraps or sandwiches, or served alongside grilled chicken or homemade gyros.

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Storage

Store in an airtight container in the refrigerator for up to 5 days.

Give it a quick stir before serving if the olive oil separates slightly.

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Maddie's Tip

Don't skip roasting the beet. Roasting concentrates its natural sweetness and mellows the earthy flavor, making this hummus approachable even for people who think they don't like beets.