I have to say I have never made hummus, but I am definitely an enthusiast. I love having some in the morning with pita and eggs and am always delighted to try new hummus flavor combinations I find in the grocery store. From my recent travels to Houston and New Orleans, I had on two occasions a beet hummus appetizer. After trying this wonderful combination, I knew I had to try and replicate the flavor at home.
I adore beets. My first exposure to them honestly was watching Doug. All 90s children know what I mean. I thought it was just a cartoon rock band and not a pink staining root vegetable. But now I love to eat roasted beets and beetroot!. On the other hand I would prefer that when cooking beets my kitchen didn’t look like a horror film with splashes of red-pink juice all over my knives and countertops. But in the name of loving food, I embrace my beet stained hands for the day. With that being said, if you love hummus, take this one for a spin.
Sumac Beet Hummus
~ 20 servings (1 tablespoon each)
- 2 small-medium sized beets, peeled and cubed
- 1 15oz can of chickpeas, drained and rinsed
- 2 tablespoons of tahini
- Zest and juice of 1 lemon
- 1 medium sized garlic clove
- 1 tablespoon olive oil
- 1 1/2 teaspoons of ground sumac
- 1/2 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/3 cup + 1 tablespoon of water
- Preheat the oven to 350 degree. On a foil lined baking sheet, toss the cubed beets in some cooking spray or ½ tablespoon of olive oil and a sprinkle of salt. Roast the beets for 30 minutes or until tender. Once the beets are tender, allow them to fully cool.
- In a high powdered blender or food processor, combine all of the ingredients. Pulse until the hummus is a creamy consistency. (*Note: If using a regular blender, blend the ingredients in one by one in small batches to ensure all the ingredients are fully blender and incorporated with one another.)
- Taste and adjust seasoning as necessary. Enjoy with some fresh cut veggies, pita triangles, or crunchy pita chips!