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  1. Recipes
  2. All Access Subscriber Exclusives
  3. Beet Hummus

Beet Hummus

Beets take center stage in this creamy and colorful dip.

By Christopher MichelPublished: Jan 10, 2025
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beet hummus in a white bowl surrounded by vegetables for dipping
Becky Luigart-Stayner for Country Living
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 10 mins

This colorful hummus, thanks to the addition of beets, will brighten any appetizer spread. It's also great spread on sourdough bread with crispy lettuce and sprouts—just like a 60s health sandwich!

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Ingredients

  • 1 large or 2 medium beets (about 1/2 pound)
  • 1/4 cup plus 1 tablespoon olive oil, divided, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tahini
  • 2 Tbsp. fresh lemon juice
  • 2 cloves garlic
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 tsp. ground cumin
  • Fresh dill and toasted pine nuts, for garnish
  • Crudites and crackers, for serving

Directions

    1. Step 1Preheat oven to 425°F. Place beets in the center of a large piece of aluminum foil. Drizzle with 1 tablespoon oil and season with salt and pepper. Wrap foil around beets, creating a packet, then place on rimmed baking sheet. Roast until a paring knife inserted in the center of a beet meets no resistance, 50 minutes to 1 hour. When cool enough to handle, use a paper towel to peel beets. Discard skins, and chop flesh.
    2. Step 2Puree beets, tahini, lemon juice, garlic, chickpeas, cumin, and remaining 1/4 cup oil in a food processor until smooth, 2 to 3 minutes. (If mixture is too thick, stir in 1 tablespoon water.) Transfer to a serving bowl and garnish with oil, dill, and pine nuts. Serve with crudites and crackers alongside.

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