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Golden Beet Hummus
Course:
Appetizers
Author:
Taji Marie
This hummus is lighter and sweeter than it’s chickpea counterpart. Be sure to pat the beets dry so you don’t get any unwanted water in your mixture. Although I love the light golden color of this hummus, it’s also delicious made with red beets.
US Customary
Metric
Ingredients
Golden Beet Hummus
4-5
medium
golden beets
roasted, peeled & diced & pat dry (about 1 ¾ cups)*
1/4
cup
tahini
1
garlic clove
chopped
1/2
tsp
Kosher salt
3
Tbsp
fresh lemon juice
2-3
Tbsp
olive oil
Toasted sesame seeds
for garnish
Chopped dill
for garnish
Pita bread or sliced vegetables
for serving
Instructions
Place the roasted beets, tahini, garlic and salt in a food processor. Process until smooth, scraping down the sides as needed.
With the machine running, add the lemon juice and drizzle in 2 tablespoons olive oil.
Add a bit more olive oil as needed to create a smooth puree. Spread onto a plate to serve.
Top with toasted sesame seeds & chopped dill. Serve with torn pita bread or sliced vegetables.