“Put a beet on it” might be the new “Put a bird on it.” Between the bold color, the natural sweetness and the ability to endure a long winter in storage, the beet has risen in popularity from its humble beginnings as that odd pickled staple at my Czech grandmother’s table.
And “Put a beet on it” I have! From waffles, to cakes, to frostings, and even donuts, I’ve worked that painterly root vegetable’s color and sweetness into every course. When it came time to make a meal to share with a vegan friend, hummus came to mind.
As much as I love hummus, its color palette leaves much to be desired, so I… put a beet on it- roasted beets, tart lemon juice, a kick of garlic and the most important secret, last-minute decision- fresh ginger! The result is a bold, beautiful bowl that makes hummus more dippable and even more addicting than ever!
Roasted Beet Hummus
Recipe type: Vegan, Gluten Free
yield: ~1 quart
About this Recipe: My Palestinian friend taught me his mother’s time-tested secret. Even if you are using canned chickpeas, it pays to soak them in water for at least half an hour and rinse them thoroughly. This makes the chickpea much more digestible! The hummus will keep in the fridge for up to a week (if it lasts that long).
Ingredients
1-2 Tablespoons organic coconut oil
4-5 small beets, peeled
2 15 oz. can (3 1/2 cups) cooked chickpeas, soaked and rinsed thoroughly
zest and juice from 2 large, organic lemons
healthy pinch of smoked salt and black pepper
4 large cloves garlic, minced
1 1-inch chunk of fresh ginger, peeled & minced
4 heaping Tablespoons organic tahini
1/4 cup extra virgin olive oil
Garnish (Optional)
grilled lemons
slivered almonds
flat leaf parsley or cilantro
drizzle of olive oil
Directions
Preheat oven to 425°F.
Grease a cast iron skillet with melted coconut oil. Roll the beets in the oil to coat. Then roast for 40-60 minutes, until tender. Set aside to cool.
Once your beets have cooled, cut them into large chunks, and place them in your food processor or blender. Blend until only small bits remain.
Add remaining ingredients except for olive oil, and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
To serve, garnish with grilled lemons, fresh herbs and a drizzle of oil.
Enjoy!
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Linda
7 Apr 2016Beautiful beet hummus Quelcy! 🙂
Chez Shea
11 Apr 2016Sounds gorgeous. Can’t wait to try it! Thanks for sharing.
example27727
11 Apr 2016+++)))
bikurgurl
11 Apr 2016Oh my goodness! This looks delightful 🙂
richinloveblog
11 Apr 2016This looks so yummy!! Defiantly going to be trying this!! Beautiful blog!
iamsammieblog
11 Apr 2016Can’t wait to try this, I love beetroot and I love houmous! 🙂
Quelcy Kogel
12 Apr 2016I hope you like them together even better!
worldsofwright
11 Apr 2016Deeeelicious!!!!
Ikhlas
11 Apr 2016This looks devine!
Linda
11 Apr 2016Too beautiful to eat!!
Quelcy Kogel
12 Apr 2016Close your eyes and take a big bite! 😉
foodperfectblog
11 Apr 2016I love using beets and carrots for colour. They also have a nice flavour!
Quelcy Kogel
12 Apr 2016oooh- a carrot hummus could be fun!
abarn003
11 Apr 2016I’ve made beet hummus before and it’s so amazing. I’ll have to try your recipe! It looks beautiful!
Pingback: And The Beet Goes On… | Angel 4 Light
kusumahost12
12 Apr 2016Beautifull ._./
Quelcy Kogel
12 Apr 2016thanks! 🙂
poshbirdy
12 Apr 2016Looks totally delicious. I can hardly wait to try this and it looks so easy too
Quelcy Kogel
12 Apr 2016Thanks, I hope you like it!
pacificbella
12 Apr 2016Yes! Hummus! and then right after that eat shawarma or lambchops, DELISH!
Quelcy Kogel
12 Apr 2016Yes please!
Rebecca
12 Apr 2016This sounds so good! I love that table!
Quelcy Kogel
12 Apr 2016Thanks! It’s an old tray from a flea market score! 🙂
greekgirldiet
12 Apr 2016Yum !
stephmaui
12 Apr 2016Wow! what a creative and beautifully done blog site! I’m a newbee. I’m all about more veggies in my life so I was drawn to jewel-toned hummus! Great post!
Quelcy Kogel
12 Apr 2016Thanks so much! I hope you get to enjoy a jewel-toned spoonful or two! 🙂
Srishti
13 Apr 2016It looks very interesting. Can not wait to try it! 🙂
tandrimablog
13 Apr 2016What an artistic representation!! I would try this soon. Learning what blogging means.
aiquiza
14 Apr 2016Looks yummy and what beautiful photos! 🙂
armando142
15 Apr 2016Beautiful and nice!!! 🙂 . Any one please follow me and i will follback and like your post.. 🙂
Amelia
15 Apr 2016This is so beautiful! Can’t wait to try this myself!
thecleanconfectioner
16 Apr 2016What a lovely blog! Thank you for the inspiration!
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Bestlife sexy
24 Apr 2016I think it’s the best food in the world. I love it so much.
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Gaby Dimova
9 Jun 2017Tried this recipe and loved it! So delicious and healthy
Quelcy Kogel
10 Jun 2017Hi Gaby! I’m glad you liked it. That reminds me, I should be making more now that the beets are starting to come up. 🙂