Beet hummus isn’t just the best-looking dip at the party, it’s also healthy and tastes like fresh sumac and smoky root vegetable. You’re going to love how easy it is, too.
Beet hummus is a spectacularly vibrant riff on traditional beige chickpea spread. The combination of sweet roasted beets, hummus, and spices results in a dip that’s not only stunning to behold but irresistibly delicious. So much so, you’ll forget it’s good for you.–Angie Zoobkoff
☞ Contents
Beet Hummus
Ingredients
For the beet hummus
- 1 medium red beet peeled, trimmed, and halved
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon ground sumac (optional)
- 1/8 teaspoon ground coriander
- pinch of ground cumin
- Sea salt
- 2 1/2 cups store-bought or homemade hummus
- freshly squeezed lemon juice, to taste
For serving
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons chopped raw almonds
- 1/4 teaspoon fennel pollen* (optional)
- Coarse sea salt
- pita, rice crackers, or tortilla chips
Directions
- Preheat the oven to 350°F (175°C).
- Place the halved beet on a rimmed baking sheet lined with aluminum foil and drizzle with olive oil, honey, and lemon juice. Sprinkle the sumac, if using, coriander, cumin, and salt over the top and toss to combine. Roast, tossing occasionally, until tender, about 30 to 45 minutes. Remove from the oven and let cool.
- Dump the beets into a food processor, leaving any charred spices behind on the baking sheet, and pulse until it is finely chopped, 10 to 15 seconds. Add the hummus and salt and blend until well combined and smooth. Taste, and add lemon juice or adjust seasoning as needed.
- To serve, place the beet hummus in a bowl or divvy it among serving plates. Dollop the yogurt on the side and use the back of a spoon to swirl together with the hummus. Drizzle with the olive oil and sprinkle with the almonds and fennel pollen, if using. Dust with salt and serve with plenty of pita bread, crackers, or chips.
Notes
*What is fennel pollen?
It’s exactly what it sounds like—pollen from the flowers of fennel plants. More importantly, it’s a superb way to add the flavors of licorice, citrus, and a touch of sweetness, in a very condensed form, to anything you’re cooking. It’s hand-harvested, mainly in Italy, and can be used anywhere you would use fennel or anise seed but be aware, it’s more intense than either.Show Nutrition
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Recipe Testers’ Reviews
This roasted beet hummus is a nice change and makes a beautiful plate! I swirled it through regular hummus and it had a lightly sweet and deep roasted flavor. Add lemon zest, good olive oil, and warm pita and you’ve got an irresistible mezze. Instead of sumac I used za’atar seasoning, which is a blend of sumac, thyme, and sesame seeds.
For each plate, I smoothed a “round” of regular hummus on the plate and then swirled the beet hummus through it. I used the back of a spoon to make an indention in the center and filled it with olive oil and drizzled olive oil over the top of the hummus and the sides of the plate. I sprinkled za’atar and lemon zest over all, a light sprinkle of Maldon salt flakes, and placed a few Kalamata olives on the side. Some plates had harissa in the center for those who like it hot. I brushed pita bread triangles with olive oil and za’atar and warmed them in a dry pan and served them on the edge of the plates.
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Elizabeth and Lena Alvarez
This beet hummus is gorgeous to serve and won rave reviews. We made this at a home without a food processor. After the roasted beets cooled, we finely chopped them and then mashed them with the back of a fork. This made the texture of the hummus chunky although no one commented on the texture. Rather, the flavor was a hit and the presentation is so bright and such a pleasant surprise, everyone commented on the color and deliciousness. We’ll certainly make this again and again, playing with the presentation by adding different nuts or fresh herbs.