Roasted Beet Hummus

Name: Roasted Beet Hummus
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: ¼ cup white sesame seeds (toasted); 1 roasted beet (peeled, halved); 1 cup cooked chickpea; 2 clove garlic; 1 tbsp chickpea water; 1 tbsp lime juice; 1 tsp paprika; ½ tsp ground cumin; ¾ tsp pink salt; 4 tbsp olive oil (extra virgin (reserve 1 tbsp for garnish)); 2 tbsp watermelon seeds (optional for garnish); 1 tsp sumac (optional for garnish)

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Roasted Beet Hummus is a nourishing, delectable twist on a beloved classic. It brings together the natural sweetness of the roasted beets that elevate the flavors of the traditional hummus made with creamy chickpeas, rich sesame seeds, warm spices, zesty garlic, bright lemon, and smooth extra virgin olive oil. Its velvety, visually striking color is a showstopper. This crowd-pleaser dip pairs well with roasted veggies, salads, crackers, sandwiches, or pita chips!

Chickpeas originated in ancient Mesopotamia. Socrates and Plato discussed their nutritional value. In fact, one of the earliest recorded recipes for hummus dates to the 13th century. Traditional hummus is a concoction of olive oil, ground chickpeas, ground sesame (tahini), garlic, and lemon. Historically, it was eaten as an accompanying dip all over the Middle East. However, hummus has become a worldwide party phenomenon because it is healthy and simple.

My inspiration:

But hummus has an additional quality that I find appealing – it is a perfect innovative platform. It is one of the few dishes that I have come across that lends itself nicely to a variety of interpretations. On one of our cruise trips to Alaska, I recall enjoying a wide array of hummus, including the Roasted Beet Hummus. The chef had a dedicated section for hummus and warmed pita, and I went nuts trying and savoring the varieties. Anchored near the Mendenhall glacier, surrounded by pristine, crisp, clean air and a deep blue sky, the warmed pita and hummus made a vivid counterpoint that has imprinted my memory.

My inspiration for this flavorful and mouth-watering Roasted Beet Hummus came from that trip. Since that day, I have tried many variations of hummus using conventional and creative ingredients. Of the several dozen versions I have tried, I wanted to showcase the Roasted Beet Hummus that offers a wonderful rendition of this humble, awe-inspiring dish.

Varieties of chickpeas:

Many people assume that chickpeas are pale and sand-colored. Would it surprise you to know that chickpeas, like hair color, can range from the common blonde to red, green, brown, and black and that there are three varieties of chickpeas?

The pale, sand-colored chickpea or the garbanzo bean common in most US supermarkets is called the kabuli. It is grown in Southern Europe, Northern Africa, South America, and India. The second type, called the desi, is more prevalent in India, Ethiopia, Mexico, and Iran. The third variety is called ceci neri or black chickpeas and is exclusively grown in Southern Italy in Apulia. While the Kabuli is paler, bigger, and smoother, the desi chickpea is dark brown, with a thick, rough seed coat, while the ceci neri is even smaller and more fibrous. In this Roasted Beet Hummus recipe, I have used garbanzo beans.

Frequently Asked Questions:

How is Roasted Beet Hummus different from traditional hummus?

This recipe is a variation of traditional hummus. It includes roasted beets added to the toasted sesame, chickpeas, and spices. The beets lend a beautiful pinkish-red hue and a sweet, earthy flavor.

2. What are the health benefits of beets?

Beets are high in fiber, vitamin C, iron, and potassium. They contain antioxidants like betalains, which possess anti-inflammatory properties.

3. Can I use canned beets?

You can use canned beets, but the roasted beets yield a rich, deep flavor to the hummus.

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Ingredients:

measured ingredients in bowls

Chickpeas: fresh chickpeas or Garbanzo beans (pressure-cooked, reserving some water)
Beet: fresh red beet (tips cut off and roasted in foil with olive oil)
Sesame: white hulled, toasted sesame seeds (or use brown sesame seeds or tahini)
Spices: paprika, pink salt, cumin (feel free to add cayenne to make it spicier)
Lime juice and garlic
Oil: extra virgin olive oil
Garnish: watermelon seeds, sumac, dill (or use sesame seeds)

How to make the Roasted Beet Hummus:

Grind the toasted sesame seeds in a spice grinder or food processor.

toasted sesame seeds in a spice grinder

2. Add the roasted and peeled beet pieces and the remaining ingredients except the olive oil. Pulse for 1-2 minutes. Drizzle the olive oil (reserve 1 tablespoon for garnish) and grind to a creamy texture.

roasted beet hummus in a grinder

3. Serve the Roasted Beet Hummus in a bowl garnished with watermelon seeds, sumac, and dill leaves. Serve it with pita chips, salads, wraps or crackers.

Tips:

To make a creamy hummus, roast the beet halves wrapped in foil for 45-50 minutes or until fork-tender.
A generous amount of olive oil (3-4 tbsp) gives the hummus a rich, creamy texture.
To make it spicier, add cayenne pepper and adjust the seasoning to the desired taste.

Serving suggestion:

Serve this delicious Roasted Beet Hummus with crackers, veggie sticks, and roasted vegetables as a dip, with salads, or as a spread in sandwiches or wraps.