In this colorful beet hummus, beets stand for the traditional chickpeas. Made with cooked beets, tahini, lemon and garlic, it pairs great with pita chips or veggies!
For those of you out there who can’t even get the idea of beets, fine. Really, I agree with that. It just means there’s more of that beet hummus for me.
I ate the whole load except for a teaspoon, which my mother caught just in time before it was all gone. (In this family, if you doze off, you lose.)
Use it as a pretty topping for pickle pies, scoop some with pita triangles or celery ribs, or just dip in with a spoon, like here Oink-Oink, and eat it up before anyone knows what’s missing. Thank you to neighbor, pastry chef and friend Evie Lieb for sharing this amazing recipe with us.
Is hummus even hummus without chickpeas?
Hummus connects and separates. It’s now popular all over the world; In America, a tub of hummus and a platter of baby carrots is as common at parties as chips and salsa.
Hummus has its origins in the Middle East. It is an Arabic food that many regions have deeply embraced and claim as their own. In Arabic, the word hummus refers to chickpeas. This recipe substitutes turnips for chickpeas. So instead of being “based on” a traditional hummus, it’s “inspired”.
From the editors of Simply Recipes
Beet Hummus
ingredients
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8th ounces beets (about 4 medium beets), scrubbed clean, boiled, peeled and diced
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2 tablespoon tahini
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5 tablespoon lemon juice
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1 small clove garlicchopped
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1 tablespoon ground cumin
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1 tablespoon Lemon peel (Zest of about 2 lemons)
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Generous prize sea salt or kosher salt
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Freshly ground pepper taste
method
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Boil beets:
To cook the beets, trim off all of the tops, scrub the roots clean, place in a covered bowl with about 1/4 inch of water in a 375°F oven and cook until just tender with a knife or easily penetrated by a fork. Alternatively, cover a saucepan with water and simmer gently for about 30 minutes. Peel once cool.
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Mix the beets and the remaining ingredients:
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust the spices and ingredients as you like.
Refrigerate and refrigerate for up to 3 days or freeze for longer storage.
Eat it with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
| nutritional information (per serving) | |
|---|---|
| 40 | calories |
| 2g | Fat |
| 5g | carbohydrates |
| 1g | protein |
