Beet Hummus is a bright pink twist on the classic dip using roasted beets. I take it one step further by frying up the beet greens to add a nice crunch as a topping.
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.
- Pita Bread. Super easy, just cut it up into wedges and warm it up slightly so it doesn’t seem dry.
- Pita Chips. If you want something a little crunchier, go for the pita chips.
- Vegetables. The beet flavor also pairs well with carrot and celery sticks.
How to make Beet Hummus:
- Roast the beet. Place the beet in a baking dish, add a little water, and cover with foil. Roast in the oven until the beet is fork tender.
- Peel the Garbanzo Beans. This is totally optional but if you want the most smooth hummus you need to peel the skin off the chickpeas. It’s a good thing to do while watching tv while the beet is roasting!
- Cube up the beet. Once the beet is roasted and cooled, cube it up so it blends easier.
- Make the hummus. Add the beet along with the rest of the hummus ingredients to a food processor and blend until smooth, adding beet juice as needed.
- Fry up the beet greens. Another optional thing, but I think it gives a nice crunch that’s needed on hummus! Just heat up some olive oil in a pan and fry up the trimmed beet greens then transfer to a paper towel lined plate. Once they’re cool, break them up and use them to top the hummus.
- 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
- 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.
- 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.
- 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.
- 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.
Did you make this recipe? Let me know on Instagram!