Ingredients
Beets
- 1 small-medium beet (~5 ounces or 140g)
Chickpeas & Legumes
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
Hummus Base
- Heaping 1/3 cup (90g) good-quality tahini
- 1 large lemon, zested and juiced (~3 tablespoons juice), more as needed
- 3 garlic cloves, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 heaping teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 1/2 tablespoon extra virgin olive oil (optional, for richness)
- Ice water, 1 tablespoon (optional, for thinning)
For Garnish & Serving
- Extra virgin olive oil, for drizzling
- 1 tablespoon Za’atar (optional; store-bought or homemade)
- Chopped flat-leaf parsley or cilantro
- Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités
Instructions
- Prep the beets: Preheat the oven to 425°F (218°C). Trim off beet greens and most stalks, leaving some attached to prevent bleeding. Wash and scrub the beet thoroughly.
- Roast the beets: Rub the beet with a thin coating of olive oil and place it in an ovenproof dish with a tight-fitting lid or cover tightly with foil. Add ½ cup (120 ml) water and roast for 45 to 60 minutes until fork-tender. While warm, peel the skin under cool water with food-safe gloves to avoid staining. Chop the peeled beets roughly.
- Simmer the chickpeas: In a saucepan, add drained and rinsed chickpeas, cover with water an inch or two above chickpeas, and add ¼ teaspoon baking soda. Bring to a boil, then simmer rapidly for 20 minutes until chickpeas begin to fall apart.
- Prepare chickpeas: Drain and rinse the cooked chickpeas again, removing any loose skins. Transfer to a food processor or high-powered blender and blend for 1 to 2 minutes until smooth, scraping down the sides as necessary.
- Blend the hummus: Add roasted beet, tahini, 2 teaspoons lemon zest, all lemon juice, garlic, cumin, coriander, ½ teaspoon kosher salt, freshly cracked black pepper, and olive oil to the chickpea puree. Blend until smooth, scraping sides. Adjust consistency by adding 1 tablespoon ice water if a looser texture is desired.
- Season to taste: Taste the hummus and add more salt, lemon zest, lemon juice, garlic, or spices as needed to balance the flavors.
- Serve and garnish: Transfer hummus to a serving plate, create waves or a well with the back of a spoon. Drizzle extra virgin olive oil into the well, sprinkle with Za’atar if using, and garnish with chopped parsley or cilantro and a pinch of flaky salt. Serve with toasted pita chips, warm pita, crackers, or crudités.
Notes
- Use food-safe gloves when peeling beets to prevent staining your hands.
- Small and medium beets will roast in approximately 45 to 60 minutes; adjust roasting time for larger beets accordingly.
- Baking soda in simmering water helps soften chickpeas faster and makes them easier to blend.
- Za’atar adds a distinctive Middle Eastern aromatic flavor but is optional.
- Serve with toasted pita chips or fresh vegetables for a delightful appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
