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As an avid party planner, I aim to serve my guests dishes that are familiar, but with an unexpected twist. My friends and I share bowls of hummus often. To keep things interesting, we try to change up the flavor profile of our dips as frequently as possible. This recipe for Beet Hummus is the perfect example of that philosophy and is a welcome, vibrant addition to our repertoire!
recipe for beet hummus
White beans give the hummus a creamier texture than the usual chickpeas, and beets lend a gorgeous pink hue and a slightly sweet touch. Roasting beets can be a time-intensive (and messy!) affair. Here, canned beets or refrigerated beets work just as well—and are way more convenient. Tahini, a paste made from toasted sesame seeds, adds a lovely nuttiness, and the lemon juice brightens up the whole mix.
Crispy baked pita chips
Crispy baked pita chips are superb scoopers for this creamy beet hummus. I like to dust mine with spices like cumin or oregano for a quick gourmet touch. Simply cut pita pockets into triangles, toss with oil and spices, and bake until crisp.
If you’re looking for a guilt-free dipper, cucumber slices provide the perfect crunch. Any cucumber will do, but I prefer English or Kirbies because they have fewer seeds than other varieties.
Beet Hummus is an ideal make-ahead party appetizer that tastes just as good as it looks!
Beet Hummus Recipe
Ingredients
- 1 15-ounce can cannellini beans white kidney beans, rinsed and drained
- 1 8 ounce package refrigerated cooked whole baby beets or 1 15-ounce can small whole or sliced beets, drained
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 2 cloves garlic,minced
- ½ teaspoon salt
- ¼ cup olive oil
- Snipped fresh Italian (flat-leaf) parsley (optional)
- 6 pita pockets, cut into 8 wedges each
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano
- ¾ teaspoon garlic powder
- Olive oil, for drizzling
Instructions
- Preheat oven to 375° F. Arrange the pita slices on a baking sheet and drizzle lightly with olive oil. Sprinkle the 3/4 teaspoon salt, black pepper, cumin, oregano, and garlic powder over the pita slices and toss to coat the slices evenly with the oil and spices. Bake for 12-15 minutes, or until crisp.
- In a blender or food processor combine cannellini beans, beets, tahini, lemon juice, horseradish, garlic, and 1/2 teaspoon salt. Cover and blend or process until nearly smooth. With the motor running, add oil in a thin, steady stream through the feed tube.
- Transfer beet mixture to a serving bowl. If desired, cover and chill for up to 24 hours. If desired, garnish with parsley. Serve with cucumber slices and spiced pita chips.
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