This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1-1/4 cups or about 10 (2 tablespoon) servings.
If you know me, you know I love hummus.
In fact, this recipe makes 10 homemade hummus recipes here on SS. Typically chickpeas are used to create that velvety creamy consistency. However roasted beets are another way. Plus they add a pop of color and a delicious earthy texture. I’ve made hummus with roasted red beets and they turn the hit a beautiful magenta color.
So of course I had to try it with golden beets. The color is a gorgeous sun-shiny yellow and the flavor is earthy, garlicky with just a hint of lemon. When serving as a dip, I like to makes swoops in the hummus, drizzle with a little olive oil and sprinkle with a little homemade za’atar.
To Make This Golden Beet Hummus You Will Need:
- golden beets
- garlic
- olive oil
- lemon juice
- tahini
- kosher salt
- za’atar
Preheat your oven to 400℉ (or 200℃).
Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil.
On a separate sheet of foil, place 2 cloves of unpeeled garlic. Drizzle with a little olive oil and a small pinch of salt.
Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.
Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.
Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
Perfection!
Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar.
This golden beet hummus is earthy, buttery-smooth and so darn delicious!
Here are a few Ways To Use Hummus:
- You can serve it as a dip with cut veggies or toasted pita or naan shards.
- Use it as a base for a 7-layer hummus dip.
- As a spread on toast, sandwiches, burgers or in wraps.
- Add it to salads or grain bowls when you want a touch of creaminess.
- Mix into salad dressings.
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Enjoy! And if you give this Golden Beet Hummus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Golden Beet Hummus
Ingredients
- 10 ounces golden beets, washed
- 2 cloves garlic, skin left on
- 2 teaspoons olive oil
- 1 lemon juiced
- 1/4 cup tahini
- kosher salt, to taste
- za'atar, for serving
Instructions
- Preheat your oven to 400℉ (or 200℃).
- Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil. On a separate sheet of foil, place the cloves of unpeeled garlic. Drizzle both with a little olive oil and a small pinch of salt. Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
- Once roasted, allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy. Once peeled, cut into quarters.
- In the bowl of your food processor, add the peeled and quartered beets and roasted garlic, the lemon juice and tahini with a pinch of kosher salt.
- Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
- Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar. Serve with warm pita, toasted naan and/or veggies.
Notes
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a great use of beets! love the taste and very nice in a hummus, thank you!