Beetroot Hummus

Beetroot hummus. It is as good as it looks. I came across this recipe recently on The Year in Food and was inspired to make it. That, and well, having about 8 pounds of beets to eat. I did an online order recently with a new shopping service here in town called Instacart (first delivery free!) and added 8 beets to the order, thinking they would be your average size beet. They were not average size beets. They were massive 1-pound beets. So needless to say we’ve been eating beets nearly every day. In salads, as a side dish, and now in this hummus dip. Which uses 3 small beets, equivalent to 1/2 a beet in my case. I didn’t photograph them raw as I normally would, finding that the cooked version of these beests was a bit prettier. Oh, and attempting to roast these whole in foil will in fact take about 2+ hours. Maybe more. Maybe several days. I’m not sure, my roasted beets still have a bit of bite to them. No doubt I will cut them up for the next batch. Kimberley had used smoked paprika which I didn’t have, so I substituted with paprika and the smoked sea salt that is hanging around the kitchen waiting to be used for something other than questionable cookies. It feels good to be posting here again, sharing photos, recipes and a few words. I took a little time away from the blog to take care of some general life maintenance stuff, nothing too exciting to report. I hope you get a chance to make this, I think it would make a great dish for the holidays. 

And the beet goes on!

Beetroot Hummus 

(adapted from The Year in Food)

  • 3 small beets, about 1/2 pound (or half of an enormous beet!)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • Juice of 1 lemon
  • 2 tablespoon tahini
  • 2 cloves garlic, chopped
  • 1/2 – 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chile flakes
  • Olive oil
  • Almonds and cilantro for topping

Preheat oven to 425° degrees.

Wash the beets well and place in aluminum foil, add a little olive oil and salt, then wrap the foil loosely. Roast until tender, about 45 to 60 minutes. Peel the skins once they’re cool enough to handle. Dice and set aside.

Add the cooled beets, chickpeas, lemon juice, tahini, pressed garlic, sea salt, paprika and chile flakes to the bowl of a food processor or blender. Puree until smooth, add olive oil as needed. I used a few tablespoons to get the right consistency. Serve in bowl and top with nuts and herbs.