I am not a huge fan of beets, but my wife is as she is eastern European. She grew up on them and well, I didn't and I think they are a bit of an acquired taste. When I heard of chef's stirring up batches of beet hummus, I was intrigued. I tried a few recipes, but they were either too sweet or too bitter. It was hard to find that happy medium. I hit the Fayed test kitchen and put my culinary skills to use. I created this perfectly balanced beet hummus recipe that my wife and kids absolutely love.
I hope you enjoy beet hummus. Not only is it healthy, but it does taste great!
- 1 lb fresh beets, boiled (See instructions below)
- 2 Tbsp. tahini
- 3-5 tbsp lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1-3 tablespoons olive oil (depending on desired consistency)
Boiling BeetsPlace fresh, trimmed beets in a saucepan and cover with water. Add 2 tablespoons of white vinegar to the water. This will prevent the beets from losing their color. Bring water to boil and allow beets to simmer for 30 minutes. Allow to cool and gently remove skins.
Beet Hummus Recipe InstructionsIn a food processor, combine all ingredients. Begin with 1 TBSP of olive oil and if the consistency is too thick, you can add more.
After adding all ingredients, blend in food processor until a smooth consistency.
Be sure to scrape the side of the food processor bowl to ensure no ingredients are left behind. This can be common with spices, like the cumin, and also salt.
Once you have reached desired consistency, you can serve immediately or place in the refrigerator for chilled hummus. Serve with pita chips, pita bread triangles, crackers, or cucumber slices.
Store leftover hummus in the refrigerator for 3-5 days in an airtight container. You will notice that the color of the hummus gets deeper and darker as each day passes.
When to Serve Beet HummusBeet hummus is a unique because of the vibrant color produced by the beets. It is great any time of the year, but I especially think it is a great Halloween appetizer. If you have a favorite sports team with maroon or purple mascot color, then this would be perfect to serve on game days.
You can also serve this on crostini with a little dollop of goat cheese on the top. The saltiness of the cheese pairs well with the sweetness of the beets. The crostini gives it the perfect crunchy texture.
Beet hummus can also be made by using canned or jarred beets. Simply substitute the canned with fresh, skip the boiling, and proceed with the instructions for food processing.