Author Notes
A change up to your traditional hummus, this one is made with golden beets and spiced up with some smoked paprika. —Vicky | Things I Made Today
Ingredients
-
1/2 pound
golden beets, quartered
-
2-4 tablespoons
olive oil
-
1 15 ounces
can chickpeas, rinsed and drained
-
2 tablespoons
tahini
-
3
garlic cloves
-
1/2 teaspoon
Kosher salt
-
1/2 teaspoon
smoked paprika, plus more for garnish
-
1/4 teaspoon
chili flakes
-
juice from 1 lemon
-
dill for garnish
Directions
-
Preheat oven to 400.
-
Place beets on a baking sheet and drizzle with 1 tablespoon olive oil. Bake for 35-45 minutes, until beets are tender. Let cool completely.
-
In a food processor, combine chickpeas, tahini, garlic, salt, smoked paprika, chili flakes, lemon juice, and beets. Puree until smooth. Add in 1 tablespoon of olive oil at a time until right consistency is reached. If hummus is still too thick, you can add a little water to thin it out.
-
Transfer to bowl and top with dill.
See what other Food52ers are saying.