I’m a big fan of hummus, so easy to make and even easier to come up with low sodium versions of this delicious dip. I have posted about hummus before, but decided to revisit it when I saw a recipe for a roasted beet hummus last July in Cooking Light. The brilliant color begged for a pretty shot.
As usual, I lacked a few of the ingredients – walnuts and walnut oil – and subbed unsalted, toasted pistachios and plain olive oil. I increased the amount of lemon juice, using Meyer lemons, and reduced the salt.
When I make this again, I might use a bit less garlic and add a little tahini sauce, as I do when I make plain hummus. I was surprised that one beet really flavored the hummus.
Serve with veggies or pita chips.
TIP: If pink fingertips bother you, wear some discardable sterile gloves when handling your beet.
- 1 small red beet, scrubbed but not peeled
- 4 garlic cloves, halved
- ¼ cup toasted, unsalted pistachio nuts
- 1 teaspoon Meyer lemon zest
- ¼ cup water
- 2 Tablespoons Meyer lemon zest
- 2 tablespoons olive oil
- ¼ teaspoon ground white pepper1/4 teaspoon kosher salt
- 1 15-ounce can reduced sodium garbanzo beans, drained and rinsed
- Preheat oven to 425 degrees.
- Wrap the beet in foil, place on sheet pan and roast for 30 minutes.
- Add the garlic and roast for 5 minutes, until the garlic is just toasted.
- Cool the beet for 10 minutes, then rub off the skin and cut into quarters.
- Place the garlic into a food processor and process until finely chopped. Add the beet and do the same. Add the nuts, lemon zest, water, lemon juice, pepper, salt and the garbanzo beans. Process until smooth, scraping down the sides of the bowl.
- Serve or chill until serving time.
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That color!! Gorgeous. And I’m sure it tastes just as good 🙂
Of course, that’s why I posted it, Brandon – who can resist this color! Thanks xo
Liz that hummus is unbelievable. Beautiful and I know how delicious it has to be. I am a beet lover and this hummus speaks to me. I will have to make it.
Isn’t it pretty, Suzanne? I’m going to try it with roasted orange beets, but doubt the color will be as striking.
Wow, the color is incredible!!! This is going on my list to make, I love hummus Liz!
Thanks, Wendy – congrats on your ribbon over the weekend!
Wow what a color, the prettiest hummus I ever did see! Hummus is one of my favorite things!
Jayne, thanks – so happy for your Spring temps – at last!
I love hummus but do get tired of the same old thing … this is the next one I’m going to try!
Let me know how it comes out, Lisa – I really enjoyed your latest cookbook review…
WOW, that color is fantastic, Liz! I bet the hummus tastes even better than it looks!
The color is good but basic hummus is basic hummus – I mean, good.
I love the color! Since I’m not a beet fan, this would be a great way to incorporate it in a dish that I do love. Great job, Liz!
Thanks, Laura, it took me years to learn to like beets – I tend to prefer the orange and yellow ones.
Liz, pretty! And the color is real! I agree with you, I’d also add tahini and cut back on the garlic.
I plan to try my own suggestions next time, Jean – thanks for your comment.
Such a stunning color Liz! I do love beets and hummus and I bet a little tahini would be terrific. Thanks for the inspiration.
Thanks, Beth – I loved the color too.
Beets turn everything into an amazing shade of red. It always amazes me. GREG
Wow this looks great