Golden Beet Hummus

You can also make this with red beets for a vibrant red color. I created this recipe for the Spring 2017 issue of Sweet Paul Magazine.

Makes about 2 cups


· 1 medium golden beet
· 3 cloves garlic unpeeled
· 2 cups cooked chickpeas, drained and rinsed
· 3 tablespoons tahini
· 3 tablespoons extra-virgin olive oil
· 2 tablespoons fresh lemon juice
· 2 to 3 tablespoons ice water
· ½ teaspoon cumin
· ½ teaspoon coriander
· toasted seeds or paprika
· fresh cut veggies
· grilled pita with olive oil and Za’atar
· sea salt


Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast for 40 to 45 minutes, or until the beet is fork-tender.

When cool enough to handle, peel the beet skins. Chop the beet and place it in a blender along with chickpeas and process. Add the roasted garlic by squeezing out of their skins into the blender, tahini, olive oil, and lemon juice and 1/12 teaspoons salt. Slowly drizzle ice water and blend until smooth about 5 minutes. Add cumin and coriander, if you like.

Chill at least 30 minutes until ready to use. Take out 30 minutes before serving. This can be made a day in advance.

Drizzle with good olive oil and a sprinkling of toasted seeds, and or parsley.

Photography by Gieves Anderson, Food and Styling by Carlo Geraci

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