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For those of you out there who cannot fathom even the idea of beets, fine. Truly, I’m a-okay with it. That only means there is more of this beet hummus for me.
I ate this entire batch, save one teaspoon that my mother caught just in time, before it was all finished off. (In this family, you snooze, you lose.)
Seriously, if you like beets, and you like hummus, you’ll love this beet hummus. The ingredients are beets, tahini, garlic, lemon, cumin, and salt and pepper.
Use as a pretty topping for cucumber rounds, scoop some up with pita triangles or celery ribs, or just dive in, like oink-oink here, with a spoon, and eat it up before anyone knows what they’re missing. Many thanks to neighbor, pastry chef, and friend Evie Lieb, for sharing this terrific recipe with us.
Beet Hummus Recipe
Ingredients
- 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
- 2 Tbsp tahini sesame seed paste
- 5 Tbsp lemon juice
- 1 small clove garlic, chopped
- 1 Tbsp ground cumin
- 1 Tbsp lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Method
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Beet Hummus
Very good & I have made it several time. My girlfriends are getting a jar in their Christmas basket. Can you freeze this? Also it would be very helpful if the beet measurement was in cup portion
Hi MGG, how sweet to put Christmas baskets together for your friends! I’ve frozen hummus before and it’s pretty good, but I have noticed it’s not as smooth after thawing. I also froze a bean-based beet dip once and it separated a bit after thawing…so I’d say no, in this case, unless you simply have leftovers you don’t want to go to waste.
Delicious! But I had to add 150ml water and 50ml extra virgin olive oil to be able to mix it in the blender
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Hi Elaine,
Yes, I find the same thing with my blender–it works poorly unless if it has under a certain volume of food. I think it’s the cross between the blender blade height and the pitcher design. Glad you were able to make this work for you in the end!
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own! Did you know that bell peppers make great spoons for this hummus recipe?
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Thanks. It’s delicious.
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Good idea but way too much lemon! I wasn’t a huge fan, sorry
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