Aug 08 2011

Beet Hummus

Published by at 7:35 am under Food,Local food,Recipes

Sometimes I get these ideas for a recipe and I think I’m a genius–Lemon Meringue CupcakesNeapolitan Cake! Chocolate Beet Muffins  !!–only, when I put the words into Google, I get pages and pages of bloggers, celeb chefs and magazines that all had the exact same idea.  It’d be nice to think we’re all just geniuses but I somehow don’t think that’s the case.

This was exactly what happened with Beet Hummus.  I freakin’ love hummus and I’m always looking for a new cool flavor to add in–sun dried tomatoes, chiles, herbs, whatever.  So when the beets started pouring in and I was roasting and pureeing them for other recipes, I thought the texture would be great for hummus.  Plus, with a subtle sweet flavor and bright dye-like color I was excited to see how it would turn out.  Now, if you put “beet+hummus” into your Google toolbar, lo and behold, TONS of other people had had this same idea. This is my own recipe, just tweaked from my original hummus recipe but this one from Erin’s Food Files has made its way around the food blogosphere and would be worth a try as well.

Beet Hummus

Makes about 3 1/2 cups

  • 2 medium beets
  • 2 14 oz cans chick peas, drained
  •  1/4 cup lemon juice
  • 6 cloves garlic
  • 3 Tbsp tahini
  • 1 tsp hot sauce
  • 2 tsp salt
  • 2 Tbsp parsley
  • 1/2 cup olive oil

Preheat oven to 375 degrees F.  Wrap beets in foil and roast for 30 minutes or until a knife inserted into beet pierces easily.  When beets are cool enough to handle, rub them with your hands under cool running water to remove skins.  Place beets in a food processor along with all other ingredients except olive oil.  Process until beets and chick peas are pureed.  With the machine running, drizzle olive oil in slowly–I used about 1/2 cup but you may want to use more or less, depending on the consistency you like.  Add more salt to taste then serve with pita points, cucumber slices, carrot sticks or whatever strikes you!


If you roast the beets right, you’ll get a smooth puree with lends a nice texture to the hummus–very smooth and velvety.  This recipe has an increased amount of lemon juice because the beets are so sweet, you need to balance with some acid; plus, beets and lemon just go so nicely together.  I used parsley because it was growing on my window sill but I think thyme or any other herb that has a real green flavor would work just as well.

And you can’t beat that color!  Greg said he was glad he knew what it was ahead of time because it looked like I was eating raspberry frosting on pita points.  I’m not saying I wouldn’t eat gobs of raspberry frosting but certainly not on a pita!  Then, I brought some for lunch at work and everyone was stopping by to ask what it was.  I mean, who can blame them–it looks like the kind of hummus Barbie would make.


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13 responses so far

13 Responses to “Beet Hummus”

  1. Krissy@DaintyChefon 08 Aug 2011 at 8:51 am

    The color is beautiful! I love hummus too, looks delicious!

  2. ErinsFoodFileson 08 Aug 2011 at 2:27 pm

    I love your addition of the hot sauce! I bet it gave it some kick! :)

  3. Lindseyon 08 Aug 2011 at 5:03 pm

    Definitely but I didn’t think to put cumin in like in your recipe–I’m trying that next time!

  4. Lindseyon 08 Aug 2011 at 5:04 pm

    I totally have this one on file for the next shower or party I throw with a pink color scheme. It’s just beautiful!

  5. Jess @ littlegirlbigappetiteon 08 Aug 2011 at 6:47 pm

    Love love love the color!

  6. […] In-laws in town for the night! Beet Hummus (appetizer), out for dinner (I assume), Chocolate Peanut Butter Pretzel Balls […]

  7. Beet Hummus | Prevention RDon 17 Aug 2011 at 5:48 am

    […] Hummus from Our Share of the Harvest, adapted from Erin’s Food Files, originally from Food […]

  8. […] Beet Hummus (from Our Share of the Harvest) […]

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  10. afracookingon 20 May 2012 at 4:16 pm

    Thank you so much for posting this dish – I had no idea you could make hummus look so stunning! I used your recipe as inspiration for the hummus I served at a pink-themed baby shower I hosted a little while ago. I liked it so much I posted the recipe on my blog
    Thank you!

  11. July 2nd, 2012 « I can, I willon 02 Jul 2012 at 8:55 am

    […] which is a whole wheat pita, carrots and hummus! And this hummus is good! You can find the recipe here. I left out the beets and olive oil, because I’m not a fan of beets and we were out of olive […]

  12. 018: Beets «on 02 Oct 2012 at 4:31 pm

    […] Dice the beets small. Mince the garlic chives. Mix the beets and chives in a bowl, and toss with salt and vinegar to taste. […]

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