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I made this and it was wonderful. I admittedly made a few changes, but I think the concept is the same and made it so good. I used canned beets because fresh are so expensive right now and I had canned on hand. I just drained them really well and patted dry with paper towels. I also used orange because didn’t have any lemons on hand (can you tell I didn’t want to go to the store) and I had some Halos that needed to be used up. I used peanut butter instead of sesame paste for the same reason. I also used chili powder instead of cumin because my husband thinks cumin is very hot (???) He may even have some trouble with the chili powder because it has some in it. Anyway, it’s very good!
I will be trying it. But since real hummus is made from chickpeas, and not beets, I was wondering if adding mashed chickpeas to this recipe might be interesting. Yes? No?
Hi Jane, I haven’t tried it with chickpeas, but if you do, please let us know how it turns out for you!
I love this recipe the only difference I roast one pound of beets with some evoo and sea salt . after that everything is the same .
Wonderful! I made it with orange juice and lemon – Yummy on falafel.
Just tried this recipe and really loved it. The sweet and tart combo is incredibly tasty. Even my one-year-old liked it.
I just made some using fresh beets from the garden, some tahini and garlic and spices. It turned out great. I had enough that I am going to pulse together the beets with a cooked sweet potato and see how that turns out.
Oh WOW! I’ve had this in my Pinterest for awhile and just made it today. I’m totally hooked. I will make this often. It is amazing and I, too, will eat the whole batch. I love it even more than chickpea hummus and my mind is reeling with other veggies I could try. I think I might try KALE hummus next. YUM!!!
This is a great recipe. I just made it and will make it again soon. My church gets food donations every week that we in turn give out to the community here in Florida. We get everything from bread to papaya to, well, beets. We recevied about two bushels of beets this week. I’m not a big fan of beets but I thought it was a great opportunity to try something different. This is an amazing recipe. For all the beet haters out there I highly recommend you give this a try.
This is addicting! Possibly my new favorite use for beets. It makes for a great beet/cheese quesadilla.
What an absolutely wonderful recipe – healthy, well presented, and very tasty. Made it today and added a TBSP of Asian chili garlic sauce to give it a little kick. Ate it with English cucumbers and almost finished half the bowl myself. Thank you so much for this!
I made this for a party this weekend and it was a great hit! served it with celery sticks and people loved it. It was a little messy to make but it made the dining room table very colorful and fun. I actually liked it better with a little bit of beet chucks inside instead of it all smooth.
So good! I’ve done the River Cottage version in the past. Delicious with crispy flatbread, especially with burnt bits… yum.
I love beets, went out and bought some to try this. Awesome! Hopefully there will be enough left for others to try!! I so enjoy all the post and the variations with this. There is never an end to veggies.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
My family is stubbornly suspicious about beets and won’t try it, alas. But all the more for me!
I had been given a huge jar of home-canned beets, which were lovely but it had started to feel like we were having a side of beets with every meal.
So I made this, leaving out the lemon juice because of the vinegar in the preserve, and it is fantastic.
It’s delicious any way you have it but we’ve found that on ryvita with cucumber and smoked salmon is pretty spectacular.
Made this for a New Year’s gathering last night. Everyone raved and asked for the recipe. I was almost embarased by how easy it it. Spectacular dish!
Could the tahini be subbed out with natural peanut butter like in regular hummus?
You could try it. If you do, let us know how it turns out for you. ~Elise
Made this tonight and it was wonderful! As stated in other posts, I too, felt the lemon juice, lemon zest and cumin were a bit overpowering. I will make a few small changes to the measurements and try again, however, the overall turnout was fantastic, the color vibrant and the texture and taste pleasing to the palate. I look forward to another batch soon. :)
Well…I had just pulled a bunch of tender Danish heirloom beets [‘Beet Cylindra’ from Baker Creek Heiloom Seed Co. in Petaluma, CA] when I came across your friend’s recipe. Hot to try it right there and then, I used almond butter in lieu of tahini and grated the raw beets fairly fine. I used all the other ingredients [Meyer lemons and fresh roasted cumin], and it was so good that I gobbled it all up. Thank you, Elise, you inspire me! B
I was hoping that it could be made with raw beets. I love beets, cumin, everything that goes into it. Going to make it raw! How it turned out for you?
This is absolutely wonderful! I LOVE hummus and don’t mind beets, but the vibrant color and odd combo made this a “must make” recipe. So tasty with a slightly different consistency than your typical garbanzo bean hummus, but definitely worth trying. I will be making this again! Thanks for sharing.
I’ve had this recipe bookmarked for ages but I’d never cooked with beets before and was nervous about it. I finally did it tonight and it is delicious! I do agree with some of the above comments about the lemon juice and cumin overpowering the beets but it is still really yummy.
I think I will serve this with veggies and pita at a baby shower I’m hosting next month.
What a wonderful inspiration! I used your recipe as a starting point and then added a few of my own things. I used yellow beets, which were fantastic! I was unhappy with the wet texture of the recipe…So I added a can of garbanzo beans and blended those in as well. The garbanzos helped thicken it up and have a more creamy texture.
Fabulous. This hummus seems like a perfect solution for my beet surplus! Have you tried freezing the hummus? Did the texture hold up after thawing? Thanks!
I have not tried freezing the hummus. But if you do, please let us know here how it turns out. ~Elise
Oh my goodness this is the most amazing recipe ever! The best hummus I have ever had. It’s so fresh tasting. What a great compliment to an already awesome vegetable.
I am not really a fan of beets, but this stuff is fabulous. Tasty and beautiful.
I like the traditional humus.I tried to do this according to your recipe with beets.Unfortunately it is not in my taste.I do not recommend it.
So months later I finally found time to make this five minute recipe. Had my chef friends over for burgers and served this hummus with a wonderful soft brie and some crackers. We all loved the flavour (lemony, cumin-y and beets, mmmmm), but it was overwhelming with the cheese. In the end we used it as a garnish on the burgers and everyone agreed that it made good burgers outstanding!
I guess we could then try spinach/ brocolli to make it green, sweet potatoes to make it orange, fun ideas.
I did end up trying this dip with canned beets, and I liked the way it turned out. The color wasn’t as vibrant as in your picture, but the flavor was very nice. My boyfriend and I ate the whole batch with veggies and pita for lunch. Yum!
I just made the hummus and it is delicious. However, I feel like I had to use more liquid (more lemon and more tahini) than was called for in the recipe (I even cooked the beets for 45 mins instead of 30). But nevertheless, this is a very delicious combo and a great use for beets!
Wow! This is amazing. So delicious and so pretty! I’m eating it on cucumber slices as suggested. So good! Thanks!
If you don’t like beets you can do the same thing with the ends (roots) of white swisschard. You cut them in cubles and boil them. Then add all the other ingredients and mix. It is extremely delicious with Middle Eastern bread!
Great suggestion, thank you! ~Elise
I saw this recipe and ran out the next day to buy beets.I made it a few nights ago and don’t think I’ve ever made anything so colorful.The flavor is really intriguing but, I have to agree with Alexandra’s post above. The 5 Tbs. of lemon juice overpowered the sweetness of the beets. Also, I found 1 Tbs of cumin to mask more than enhance the beet flavor. My next batch will be cut down to 3 Tbs. of lemon juice and just a teaspoon of cumin powder.(Maybe cumin seed was intended instead of cumin powder?)In any event, this recipe is a keeper, purple fingers and all.
I couldn’t wait to make this beautiful combination of beets, tahini and lemon, etc. I was rewarded with a first taste of sweet (from the beets) then the fresh lemon and finally the rest of the ingredients bursting in my mouth with flavor and texture. As others have said, wonderful with crunchy cucumber and pita bread – a very impressive and healthy appetizer.
I’m so glad you liked it! ~Elise
I love beets, though my sis can’t figure out why I eat them. Would love to make this but haven’t found tahini in small town India. I have sesame seeds though, any ideas?
You might try roasting sesame seeds, then grinding them with a mortar and pestle to make paste, and using that for the recipe. ~Elise
I always make my our Tahini. Exactly as described above. I add a bit of EVO to get it into a paste. FYI Costco has a large mortar and pestle in stone on sale,$14.99. This is invaluable in the kitchen. Gr8 for peppercorns, fennel seed, mustard seed, almonds, sesame seeds, cumin, coriander seeds, cardamom pods, Himalayancrystal salt, and so on. Using fresh, just ground is all the difference. Good Luck :)
Made this last night and I absolutely love it. I’m eating it for lunch right now, spread on pita bread with slices of cucumber and a sprinkle of pepper. Perfect!
I made this today as I love all kinds of hummus and I love beets so thought this looked good. I think it’s a bit too much lemon juice/zest – the lemon was pretty overpowering so I added more of everything else to compensate (ran out of tahini though and thought a bit more would have done the trick). Eating it on sliced baguette helped to counteract the lemony-ness. I think a dollop on top of a sweet lettuce (Boston or bib) would be good too. Next time (and I will try it again), I may add the lemon juice slowly as I pulse the mixture and taste as I go. Thanks.
How long will the beet humus last in the fridge? What about regular humus?
Hmm, about 3 days or so. I imagine the same with regular hummus. ~Elise
I made this yesterday not 5 minutes after I saw the recipe. I used a 15oz. can of beets and it turned out great! My husband was wolfing it down. Awesome recipe!
Good to know the recipe works with canned beets. Thanks! ~Elise
Ooh, when I saw the photo I thought it might be pkhali. Pkhali (or mkhali) is a similar dish from Georgia (the country) which is pureed beets, walnuts, garlic and other herbs/spices. If you like beets and walnuts, you should really try it sometime! I’ve never made it myself, but I found a recipe here: http://georgiantaste.blogspot.com/2007/12/charkhils-mkhali-beet-puree.html
And I can’t wait to try this beet hummus. I recently learned that I love the combination of butternut squash, tahini and lemon juice. I’m guessing the same will be true of beets!
I have pickled beets from the fall crop. Would these work as well, if I omit the lemon juice?
Great question. You could try it with just a small amount and see if the combo works. ~Elise
Hi Elise, we easily find sliced, roasted beets here in Italy…do you think they would do?
Sure, roasted would work great. ~Elise
I may get shunned for this, but I happen to think that beets are one of the few veggies that stand up well to canning. Not to mention I have a phobia of peeling those terribly colorful beets! Would this recipe work with canned beets, or would it ruin everything?!?
Great question. If you try it, please let us know in the comments how it turns out. ~Elise
I am a great lover of beets but not so great on the lemons. Can this be made with very little of the lemon or without it completely?
Sure, use vinegar instead. You’ll want the acid to balance the sweetness of the beets. ~Elise
The colour in this photo is fantastic. And the beet hummus looks delicious. I think I might try it as a pasta filling.
Oh my, it would be great as a pasta filling. ~Elise
Count me in as one of the beet-haters. This is such an interesting combo — I never would have thought to put beets in hummus.
However, what I really want to know is where you got that beautiful blue plate!
Ah, that’s the Valencia pattern from Arabia Finland. Now discontinued. I love this pattern and wish I had a whole set. ~Elise
Gorgeous, Elise, as ever, so glad some else is evangelizing beets too.
One detail: it’s fine to cut off the tops but do leave an inch or so of the stems intact. If you cut into the beets themselves, their liquid will pour out while during cooking.
Would never think to put tahini and beets together–will have to try that. I think you might like the russian beet spread version: grated cooked beets, mayo, and garlic.
Thanks for the suggestion! I did try mixing this up with goat cheese which was pretty darn good too. ~Elise