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
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Ingredients
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1/2 pound
golden beets, quartered
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2-4 tablespoons
olive oil
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1 15 ounces
can chickpeas, rinsed and drained
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2 tablespoons
tahini
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3
garlic cloves
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1/2 teaspoon
Kosher salt
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1/2 teaspoon
smoked paprika, plus more for garnish
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1/4 teaspoon
chili flakes
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juice from 1 lemon
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dill for garnish
Directions
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Preheat oven to 400.
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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.
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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.
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Transfer to bowl and top with dill.
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