I was looking for a new way to cook beets, and I simply adore hummus. I was also in need of a dish for a party for a close friend who can’t tolerate anything with beans (including traditional chickpea hummus). Hence, the perfect inspiration for this recipe: beet root hummus. As with traditional hummus, this makes a great dip for veggies like carrots, celery, and cucumber. For those of you that are not gluten intolerant, you can use pita bread.
Although the cook time on this recipe looks long (2 hours), it’s very simple to make. Most of the time is spent waiting for the beets to roast (45 minutes) and waiting for the final hummus to refrigerate before serving (1 hour). As such, it is the perfect dish to make ahead or to make while you are making other dishes for your party.
- 4 medium red beets, leaves trimmed to 1″ stems
- 2 Tbsp tahini sauce
- 1 Tbsp ground cumin
- juice of 1/2 lemon
- zest of 1 lemon
- 1 clove garlic, peeled and minced
- kosher salt and pepper to taste
- Wrap each beet loosely in foil and roast in the oven on 425 degrees until tender (a fork easily pierces the beet), about 40-45 minutes.
- While the beets are still warm, you can easily rub off the skin to peel. I recommend covering your hands with kitchen gloves. Set aside beets to cool.
- Combine beets with all ingredients in a food processor or blender and mix until smooth.
- Refrigerate for at least 1 hour and up to several days and serve.
How Not to Screw It Up
- Definitely wear some kind of gloves before you peel the beets. There’s a reason that beets are used in color dyes, and purple fingers are not attractive. Otherwise, if you’ve found a way to screw this one up, let me know.