Beet hummus. Extraordinary to look at. Extraordinary to taste. Extraordinarily healthful. And super extraordinarily simple to toss together.
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
- Quick Glance
- 15 M
- 50 M
- Serves 6
- For the beet hummus
- 1 medium red beet (about 4 oz), 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
- 1. Preheat the oven to 350°F (175°C).
- 2. Place the halved beet on a rimmed baking sheet lined with aluminum foil and drizzle with the 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.
- 3. Transfer the beet to 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.
- 4. 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.