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I love this! So easy to throw together. I am currently eating it by the bucket (and things are turning pink, if you know what I mean). Going to show off a little this weekend by making 2 batches with red and gold beets then swirling them together for a pretty BBQ appetizer.
This is delicious and easy! Pulled my beets from my garden
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.
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. :)
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!!!
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.
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.