Roasted Beet Hummus

What You'll Need

  • measuring cups and spoons
  • large stock pot
  • high speed blender
  • zester and lemon juicer
  • good kitchen knife and clean cutting surface
  • mixing bowl
  • mixing spoon
  • 1/2 pound beets (about 4 medium beets)
  • 2 Tbs tahini
  • 1/4 cup lemon juice
  • 1 Tbs lemon zest
  • 2 garlic cloves
  • 1 Tbs cumin or ras el hanout
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • 3 tablespoons olive oil, plus more for serving
  • 2 Tbs plain yogurt for serving (optional)
  • mint leaves or green onions, or calndula petals or borage blossoms for serving (optional)

Folks love beets or hate them, but this hummus is for everyone, no matter which camp you fall in. The color…oh, the color. It sings. And the flavors hum along, vivid with the spice blend of ras el hanout, flowery and spicy and vibrant as the fuschia of the hummus itself. Anything this beautiful is deeply nourishing.
beet hummus


Wash the beets and roast them in a 400° F oven for 1 hour, or until a knife slides easily into the center of the beet. Remove them from the oven and allow to cool. remove skinsWhen the beets are cool enough to handle, slip off the skins, and cut each beet into quarters. cut into quarters
Place beets, tahini, lemon juice and zest, garlic, and spices and olive oil in a blender, and puree until smooth.
add ingredients to blenderTaste and adjust seasonings as desired.
Transfer the mixture to a serving bowl.
transfer to serving bowlDrizzle a bit of olive oil over the yogurt, and a pinch of salt. mix oil with yogurtWhisk them together, and drop the yogurt mixture on to the beet puree. Mix it just enough to make a luscious swirl. swirlDrizzle more olive oil the top, if desired.
Scatter slivered mint leaves or green onions, or flower petals, or other lovely things over the top to serve. Great with pita chips, sliced cucumber, or other crispy, crunchy dippers.


beet hummus with crostiniOver to You

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