Bright Red Beet Hummus
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
- 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.
- This recipe is a Community Pick!
Showing out of comments
4 months ago Taylor Stanton
Wonderful!
10 months ago rlsalvati
Very good. I used a generous dollop of yogurt rather than tahini, which took me to the Land of Fuschia. This will be a great veggie dip but I've just been scooping this first batch up with flatbread.
over 1 year ago Evelyn Johnson
Can pickled beets be used?
almost 3 years ago Tana
Call me silly... but this looks great for a baby of 12+ months old... Yes, I am on here all the time for new ideas for my little one. Love this food combination!
about 3 years ago ghainskom
Tasted great, albeit only to the adults and with veggie sticks much more than with tortilla chips.
over 3 years ago BonPapa
Made it today. Did it two ways, roasting beets in oven and roasting beets in Weber Smoky Joe with charcoal and hickory eood chunks. Acutually prefer the slight smokiness in the beet hummus made eoth the charcoal roasted beets.
over 3 years 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.
over 4 years 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
over 4 years 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!
over 4 years 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...
over 4 years ago Shannon
Wow, who knew beats could be a meal all by themselves! This was fabulous. Thank you.
over 4 years 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!
over 4 years ago Pixie29354
Agreed! This is such a beautiful and delicious appetizer on water crackers with goat cheese!
over 4 years ago MBR
Used roasted golden beets with great results. The only problem is this might spoil dinner.
over 4 years ago fayehess
Aside from the delicious recipe, you are so funny. Thanks for the food and the laugh!
over 4 years ago Elissa Macklin
Can this be done with a blender? I don't have a food processor.
over 4 years 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.
Showing 17 out of 17 comments