Bright Red Beet Hummus

By • October 28, 2013 • 11 Comments

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Author Notes: Inspired by Clotilde Dusoulier and Hugh Fearnley-Whittingstall. Adapt freely to your own likes or dislikes.Nicholas Day

Makes a medium-sized bowl of hummus

  • 1 pound cooked beets (I roast mine), quartered
  • 1/4 cup walnuts, toasted and roughly chopped
  • 2 tablespoons lemon juice
  • 1/2 tablespoon tahini
  • 1/2 teaspoon ground cumin
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  1. Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered.
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1 day ago BonPspa

Plan to make this today or tomorrow for the holidays. Going to do it two ways, first of all with oven roasted beets and next with the beets roasted over charcoal. Thx for the recipe, we were looking for something to take to our daughter's house on Wednesday.

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11 months ago Mari gold

LOVE! love your article... Since I am and always have been a beet lover I appreciate another way to use, other than standing at the kitchen sink and eating them as soon as I peel them. Thanks for making my day and your wonderful writing, mari

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11 months ago BethanyO

Yes! We made this tonight and it's fabulous. So simple. We roasted the beets which lends a subtle yet perfect amount of sweetness. The color is gorgeous!

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11 months ago lalf

All of my favorite ways to cook beets use Mediterranean recipes. This one looks fun, so will try it this week with the beets I just bought. Agree wholeheartedly with hana about butternut squash and tahini -- Ottolenghi's version is utterly superb! Everybody loves it. See: http://www.theguardian...

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11 months ago Shannon

Wow, who knew beats could be a meal all by themselves! This was fabulous. Thank you.

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11 months ago cjbollinger

Rave reviews from my guests. Very pretty holiday appetizer to boot and delicious on goat cheese. This and the Olive & Fig tapenade are now mainstays in my rep. Thank you!

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10 months ago Pixie29354

Agreed! This is such a beautiful and delicious appetizer on water crackers with goat cheese!

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11 months ago MBR

Used roasted golden beets with great results. The only problem is this might spoil dinner.

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11 months ago fayehess

Aside from the delicious recipe, you are so funny. Thanks for the food and the laugh!

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11 months ago Elissa Macklin

Can this be done with a blender? I don't have a food processor.

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11 months ago hana

I want to mention that the word "hummus" means chickpeas. The popular arabic dip named for short/ease in the US "hummus" is actually called "hummus with tahini". Because one can make hummus (ie chikpeas) in a gazillion ways. Hence when you mix beets (or squash or bean) with tahini, what is being created is a "beet with tahini" dip. There is no hummus whatsoever in this dish. having said that, this recipe looks awesome and also try "butternut squash with tahini" or "pumkin with tahini", they are delish popular arabic variatiosn on theme.