Hummus: Golden Beet

This Golden Beet Hummus is stunning, earthy and flavor-packed. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1-1/4 cups or about 10 (2 tablespoon) servings.

If you know me, you know Worth keeping hummus.

In fact, this dish makes 10 kitchen-made hummus recipes here on SS. Typically chickpeas are used to create that velvety creamy consistency. However roasted beets are another way. Plus they add a pop of color and a savory earthy texture. I’ve made hummus with roasted red beets and they turn the hit a fine magenta color.

So of course I had to try it with golden beets. The color is a fine-looking sun-shiny yellow and the flavor is earthy, garlicky with only a hint of lemon. When serving as a dip, I like to makes swoops in the hummus, drizzle with a little olive oil and sprinkle with a little kitchen-made za’atar.

For this Golden Beet Hummus Set out:

• golden beets
• garlic
• olive oil
• lemon juice
• tahini
• kosher salt
• za’atar

Preheat your oven to 400℉ (or 200℃).

Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil.

On a separate sheet of foil, place 2 cloves of unpeeled garlic. Drizzle with a little olive oil and a small pinch of salt.

Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.

Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.

Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.

Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.

Perfection!

Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar.

This golden beet hummus is earthy, buttery-smooth and so darn savory!

• You can serve it as a dip with cut veggies or toasted pita or naan shards.
• Use it as a base for a 7-layer hummus dip.
• As a spread on toast, sandwiches, burgers or in wraps.
• Add it to salads or grain bowls when you want a touch of creaminess.
• Mix into salad dressings.

Enjoy! And if you give this Golden Beet Hummus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!