Beet Hummus

Name: Beet Hummus
Prep time: 15 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Ingredients: 2 medium medium beets, trimmed; 1 15-oz can canned chickpeas, drained and rinsed; 1/3 cup tahini; 3 tbsp lemon juice, fresh; 2 cloves garlic cloves; 3 tbsp olive oil, plus more for serving; 1/2 tsp ground cumin; 3/4 tsp salt; 2 tbsp ice water, as needed

Roasting the beets first, rather than boiling them, concentrates their sugars and keeps the puree from turning watery, so the hummus stays thick enough to hold a swoop even after the beets are blended in. Tahini and a full head's worth of garlic balance the beets' earthy sweetness, while lemon juice keeps the color vivid instead of dulling to brown.

Prep: 15 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 8

Ingredients

Servings8

2 medium medium beets, trimmed
1 15-oz can canned chickpeas, drained and rinsed
1/3 cup tahini
3 tbsp lemon juice, fresh
2 cloves garlic cloves
3 tbsp olive oil, plus more for serving
1/2 tsp ground cumin
3/4 tsp salt
2 tbsp ice water, as needed

Nutrition per serving

Calories: 141
Protein: 4g
Carbs: 13g
Fat: 9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Preheat the oven to 400°F (200°C). Wrap each beet individually in foil and roast on a baking sheet for 40-50 minutes, until a paring knife slides in with no resistance.
2Let the beets cool until safe to handle, then rub off the skins with a paper towel (they should slip off easily) and roughly chop.
3In a food processor, combine the chopped beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
4Process for 2-3 minutes, scraping down the sides halfway through, until completely smooth.
5With the motor running, drizzle in ice water a tablespoon at a time until the hummus reaches a light, spreadable consistency.
6Taste and adjust with more salt or lemon juice as needed.
7Spread onto a plate or shallow bowl, swirl the surface with the back of a spoon, and finish with a drizzle of olive oil.

How to Cook Beets

Tips & variations

Wear gloves or work over a paper towel when peeling roasted beets, the juice stains hands and cutting boards.
For a smokier version, swap in half a teaspoon of smoked paprika for the cumin.
Golden beets make a paler, more amber-colored hummus with a milder flavor if the pink color isn't wanted.
If a food processor isn't available, a high-speed blender works, though it may need more scraping and a bit more water.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. The color deepens slightly as it sits. Bring to room temperature and stir before serving; it is not suitable for freezing, since the texture turns grainy once thawed.

Tips from the Tulo kitchen

Roasting the beets a day ahead and refrigerating them makes the whole recipe come together in about 10 minutes.
A splash of the reserved chickpea liquid (aquafaba) can replace the ice water for an even creamier texture.

FAQ

Can raw beets be used instead of roasted?

Raw beets can be steamed or boiled until fork-tender instead of roasted, but roasting gives a deeper, sweeter flavor and a thicker puree since none of the moisture is lost to boiling water.

Why is the hummus not as smooth as expected?

Chickpea skins are the usual culprit; rubbing the drained chickpeas in a clean towel to loosen and remove the skins before blending makes a noticeably silkier dip.

How can the pink color be made more vibrant?

Using slightly more beet relative to chickpeas, and adding the lemon juice before the color sets, both help keep the hue bright rather than muted brownish-pink.