Just Beet It: Beet Hummus Recipe

I've been realizing more and more lately that people either love beets or hate them. I, for one, can't get enough. I love beet juice (shout out to Mother Juice at the Boston Public Market for their whimsically-named "Unicorn Blood"), beet salad, and roasted beets. My new favorite concoction: beet hummus. 

I first discovered this beet treat at Trader Joe's and could not get enough. But after a few weeks, I stopped seeing it on the shelves, and it hasn't been back ever since. (Ugh.) After several weeks of leaving TJ's feeling sad and helpless, I decided that my next best option was to bust out my handy dandy food processor and make my own.

Not only do I love the taste of a good beet hummus, but what really excites me is the color. It's so bright and vibrant, and exactly what I feel like eating on these scorching summer days in Charleston. If it's grey where you are, this hummus is sure to brighten your day!

INGREDIENTS

1 large or 2 small red beets
2 cloves garlic
1 15 oz can chickpeas, drained and rinsed
2 tablespoons EVOO
2 to 3 tablespoons water
zest and juice from 1 small lemon
sea salt and freshly ground black pepper

SERVE WITH

sesame rice crackers
raw veggies
small baguette, sliced and toasted

 

1. Preheat the oven to 400°F. Peel the beet(s), cut into cubes, and drizzle with olive oil. Place on a baking sheet and roast 30 to 40 minutes, or until the cubes are easily pierced with a fork.

2. Once cooled to room temperature, add all ingredients into a food processor and pulse until smooth. Chill until ready to eat.