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Colorful Beet Hummus Dip Recipe
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Beet Hummus Recipe

Beet Hummus is an ideal make-ahead party appetizer that tastes just as good as it looks!
Course dip
Cuisine international
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16 serves
Calories 264kcal
Author Daisy

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.