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Vegetable

Bright Red Beet Hummus

by:
October 28, 2013
4.7
6 Ratings
Photo by Rocky Luten
  • Makes a medium-sized bowl of hummus
Author Notes

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

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Ingredients
  • 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
Directions
  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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I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

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18 Reviews

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Jackie D. December 27, 2019
Food 52, I love you! It's always awesome the way flipping through recipes even without any purpose, I find stuff that I just wanna get up from my computer and try . That's what happened here, and I just finished making a cup of this delicious hummus, tried it and here I am to say thanks for sharing.
Taylor S. January 7, 2018
Wonderful!
rlsalvati July 3, 2017
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.
Evelyn J. November 6, 2016
Can pickled beets be used?
Tana May 12, 2015
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!
ghainskom March 30, 2015
Tasted great, albeit only to the adults and with veggie sticks much more than with tortilla chips.
BonPapa September 23, 2014
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.
BonPspa September 22, 2014
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.
Mari G. November 12, 2013
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
BethanyO November 10, 2013
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!
lalf November 10, 2013
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.com/lifeandstyle/2011/sep/09/butternut-tahini-spread-batata-recipes
Shannon November 10, 2013
Wow, who knew beats could be a meal all by themselves! This was fabulous. Thank you.
cjbollinger November 10, 2013
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!
Pixie29354 November 17, 2013
Agreed! This is such a beautiful and delicious appetizer on water crackers with goat cheese!
MBR November 10, 2013
Used roasted golden beets with great results. The only problem is this might spoil dinner.
fayehess November 10, 2013
Aside from the delicious recipe, you are so funny. Thanks for the food and the laugh!
Elissa M. November 9, 2013
Can this be done with a blender? I don't have a food processor.
hana November 7, 2013
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.