Beet Hummus with Crispy Beet Greens

Appetizers

Beet Hummus with Crispy Beet Greens // www.acozykitchen.com

If you know me, you know that I’m not Valentine’s Day’s biggest fan. It’s not that I hate relationships or love or love or any of that—if anything it’s the complete opposite. I’m pretty sure my disdain for all things Valentine’s Day has to do with how the internet celebrates. Everything immediately turns red and pink and pizzas on Pinterest are topped with heart-shapped pepperoni. WHY?!

Also, I’m convinced that we shouldn’t be consuming that much food coloring in our lives. It’s a very rare occasion where I’m like, let’s turn this whole dish RED! PINK! Like, no. If it’s not meant to be pink then let it live in its original color and chill. Let’s all walk away from the food coloring, ok? (Red velvet cake on occasion is fine.)

Today the internet beat me. I made something festive…sorta. It was on my long list of to-makes so I figured it might be a good time, but this is naturally pink, so I’m defending it.

Here it is, internetz: (Resentfully) presenting pink hummus…

Beet Hummus with Crispy Beet Greens // www.acozykitchen.com

If you thought I used food coloring in this creation…girl you’ve lost your mind. I would NEVER!

This hummus is all about beets. I loooove it. I’d normally never add ground cumin or coriander to hummus (I like my hummus pretty simple), but I think with the beet those spices work really well.

I was wavering as to what to garnish the beets with and decided to quickly pan fry the beet greens to add a bit of crunch, especially since I was planning on eating it with slightly baked pita.

The last step is totally optional–no need to fry up beet greens if you don’t want to, though I do love the idea of
utilizing every part.

Beet Hummus with Crispy Beet Greens // www.acozykitchen.com

Oh! One last thing…

Since beets can tend to be a bit fibrous, I went with the method of removing the outer skin of the garbanzo beans. It just makes it a bit smoother than it’d normally be. And while you might feel like an OCD psycho doing a task so tedious, the texture will be totally worth it.

Beet Hummus with Crispy Beet Greens // www.acozykitchen.com

 

Beet Hummus with Crispy Beet Greens

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: Serves 4-6, as an appetizer

Beet Hummus with Crispy Beet Greens

Ingredients

  • 1 medium-sized beet (with its greens still attached)
  • 1/4 cup water
  • 1 (15-ounce) can garbanzo beans, drained and outer skin remove (last part is optional)
  • 2 garlic cloves, peeled
  • 3 tablespoons tahini paste
  • Juice from 1 lemon
  • Pinch lemon zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup extra-virgin olive oil
  • Salt to taste

Directions

  1. Preheat the oven to 400 degrees F. Slice off the beet greens and set aside. To a small baking dish, add the beet, along with the 1/4 cup water. Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender when poked with a fork. Transfer the beet to a cutting board to cool; and being sure to reserve the beet juice for later use. Slice off the tops of the beet, peel it and then cube it up.
  2. To the jar of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, lemon juice, lemon zest, ground cumin, ground coriander, olive oil and a splash of beet juice. Blend until smooth. You may need to add a splash or two of beet water to get it to your desired consistency. Give it a taste test and salt to taste (I added about 1 1/2 teaspoons of salt). Transfer the hummus to a serving bowl.
  3. To make the crispy beet green garnish, heat a tablespoon of olive oil in a sauté pan. As the oil is heating up slice your beet greens, discarding the stem. Transfer to a paper towel to drain. Immediately sprinkle with a pinch of ground coriander, ground cumin and salt. Repeat until the remaining beet greens are pan fried. Note: you don't need to do a lot. I did about 3 hand torn pieces.
  4. Break up the fried beet greens into shards and garnish the hummus with them. Or not. I also love this hummus topped with a drizzle of olive oil and a few sprinkles of sumac.
http://www.acozykitchen.com/beet-hummus/

 

 

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33 Comments

  • Reply Abby @ The Frosted Vegan February 5, 2014 at 6:06 am

    I’m sooo on board for this V-Day dish, no pink! sparkle! red everything!!!

  • Reply Bev @ Bev Cooks February 5, 2014 at 6:22 am

    Purty purty purty! Now feed me.

  • Reply aida mollenkamp February 5, 2014 at 7:51 am

    So much prettier than plain ol’ hummus!

  • Reply Michelle February 5, 2014 at 7:55 am

    Just wondering how long this will keep in the refrigerator? I am the only person in our house who like hummus and I don’t want to waste it! Great post – thanks!!

    • Adrianna Adarme
      Reply Adrianna Adarme February 5, 2014 at 8:00 am

      If you cover it the hummus with plastic wrap or a lid, it should keep in the fridge for up to a week. The covering part is important or else it’ll get a little hard on the surface. 🙂

  • Reply Adriana@WearEatLove February 5, 2014 at 8:29 am

    Have to try this one! I love beats.
    Your blog is really inspiring, I love it!
    A

  • Reply Laura (Tutti Dolci) February 5, 2014 at 11:03 am

    Prettiest hummus ever!

  • Reply Kasha @ The FarmGirl Cooks February 5, 2014 at 11:19 am

    We like to offer up samples of veggie-based foods at our farm’s CSA distribution. The summer’s hit was definitely beet hummus. I love the idea of frying the greens!

  • Reply Taylor @ greens & chocolate February 5, 2014 at 11:20 am

    Mmm I am a huge beet fan…this looks delicious!

  • Reply Denisse @ Le Petit Chef February 5, 2014 at 12:06 pm

    Ugh removing garbanzo bean skins is SO tedious! Plus they’re slimy. But it seriously makes all the difference if you want a silky smooth hummus…had to learn that the hard way. Great job on your pretty pink hummus!

  • Reply Chrissy February 5, 2014 at 12:32 pm

    I had beet hummus in Spain and it was amazing! And bravo to you for skinning the beans.

  • Reply cheri February 5, 2014 at 1:52 pm

    I love beets, this sounds delicious!

  • Reply Nicole ~ Cooking for Keeps February 5, 2014 at 4:29 pm

    I’d take this over a pink and red confetti cake any day.

  • Reply Stephanie February 5, 2014 at 8:06 pm

    It’s so pretty! I’m totally down with peeling off the skins.. worth it! I don’t mind the pink and white asplosion that happens each year, it reminds me of how we celebrated v-day in elementary school by gluing pink and white and red EVERYTHING TO EVERYTHING and covering it in glitter. Those desserts are like the food versions of my elementary school valentine cards.

  • Reply giuliana February 5, 2014 at 8:11 pm

    My partner and I watch sobering movies on Valentine’s Day as our tradition. Previous years have included Blue Valentine and 4 Months, 3 Weeks, 4 Days.

  • Reply giuliana February 5, 2014 at 8:12 pm

    We do this to counteract all the valentine saccharin, fyi.

  • Reply Tieghan February 5, 2014 at 9:14 pm

    Look at that color! Gorgeous!

    Sounds incredible!

  • Reply Michelle February 5, 2014 at 11:43 pm

    I’m not a big v-day fan either, but I would totally serve this on that day just to be obnoxious. That’s true love.

  • Reply francesca February 6, 2014 at 7:19 am

    Love this a lot. Plus I can trick him into eat beets.

  • Reply sandra February 6, 2014 at 12:41 pm

    what a great idea. beets are very sweet so must this be as well. it sounds divine. and oh so pink!

  • Reply Laura (Blogging Over Thyme) February 6, 2014 at 7:16 pm

    You’re awesome!!! I agree–people need to chill on the food coloring (it scares me). But this hummus pretty much wins over all the red velvet cakes in the world.

  • Reply GROCERY LIST XXXII | Wit & Vinegar February 7, 2014 at 8:21 am

    […] turned the beet around and shoved it in some hummus. Sorry. (via A Cozy […]

  • Reply Rachel February 10, 2014 at 11:08 am

    I just made this and, holy smokes, it is amazing. I could eat it by the spoonful! Thanks for a great recipe.

  • Reply Laura @ Laura's Culinary Adventures February 11, 2014 at 12:35 pm

    I’m not a huge fan of dying everything pink or red during February either. This look beautiful and natural! Yum!

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    […] started with a recipe from A Cozy Kitchen, but I cut back the oil and made some other tweaks to make it Dietitian-approved. This dip is great […]

  • Reply 20 Valentine's Recipes That Will Make You Swoon February 3, 2015 at 10:05 am

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  • Reply Shweta Gupta May 19, 2015 at 6:01 am

    Very tasty recipe and easy to make.

  • Reply Bean-Free Hummus | Gourmet Gwen May 22, 2015 at 1:41 pm

    […] welcome) and came up with a lot of fun and easy alternatives. Try substituting cooked carrot, beet, sweet pea, eggplant, or pumpkin for the chickpeas. The result is yumminess. Below is a recipe for […]

  • Reply kaity July 1, 2015 at 11:58 am

    LOVED this recipe 🙂 Only thing I would change next time is use a little less cumin, maybe 1/2 teaspoon. Definitely take the time to skin the beans.

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