Beet Hummus

This stunning magenta hummus is all about the beets, and, though it's made without chickpeas, it's flavored with tahini, garlic and spices, like traditional versions.

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  • Servings: Makes 4 cups

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Ingredients

  • 2 pounds red beets, scrubbed
  • 2 garlic cloves, chopped
  • 2 tablespoons ground coriander
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup tahini
  • Kosher salt
  • Warm pita bread, for serving

How to make this recipe

  1. Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip 
off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour.
  2. In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped. With the machine on, slowly drizzle 
in the olive oil until incorporated and the beet puree is smooth. Scrape into a bowl and whisk in the tahini. Season with salt and serve with pita bread.

Make Ahead

The hummus can be refrigerated overnight.

Contributed By Photo © Adrian Gaut Published June 2016

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1073032 recipes/beet-hummus 2016-05-05 Eli Sussman, Max Sussman vegetarian june-2016 recipes,beet-hummus 1073032
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