Roasted Beet Hummus with Tahini and Lemon

Name: Roasted Beet Hummus with Tahini and Lemon
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) medium red beets, about 2 medium beets, scrubbed, stems trimmed to ½ inch; 1 tbsp (15 ml) olive oil, for rubbing on the beets; 1 large clove (5 g) garlic, peeled and finely grated; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons, strained; 1 tsp (2 g) lemon zest, finely grated, from the lemon before juicing; ⅓ cup (80 g) tahini, well stirred, at room temperature; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed (about 1½ cups / 250 g drained); 1 tsp (2 g) ground cumin; ¾ tsp (4 g) kosher salt, plus more to taste; 4 tbsp (60 ml) ice water, very cold, ice cubes removed; use as needed; 2 tbsp (30 ml) extra-virgin olive oil, for blending; 1 tbsp (15 ml) extra-virgin olive oil, for drizzling; 1 tbsp (9 g) sesame seeds, toasted in a dry skillet until golden; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); 2 tbsp (30 g) feta cheese, crumbled (optional)

From the MyKitchenBank Kitchen

A vivid magenta hummus made with sweet oven-roasted beets, creamy chickpeas, nutty tahini and a bright hit of lemon. Whipping the tahini with ice water first gives it a silky, light texture.

Prep: 30 min
Cook: 55 min
Wait: 20 min
Total: 1 hr 45 min
Makes: About 3 cups (700 g), serving 8 as a dip or spread

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Ingredients

8 servings

1 lb (450 g) medium red beets, about 2 medium beets, scrubbed, stems trimmed to ½ inch
1 tbsp (15 ml) olive oil, for rubbing on the beets
1 large clove (5 g) garlic, peeled and finely grated
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons, strained
1 tsp (2 g) lemon zest, finely grated, from the lemon before juicing
⅓ cup (80 g) tahini, well stirred, at room temperature
1 can (15 oz) (425 g) canned chickpeas, drained and rinsed (about 1½ cups / 250 g drained)
1 tsp (2 g) ground cumin
¾ tsp (4 g) kosher salt, plus more to taste
4 tbsp (60 ml) ice water, very cold, ice cubes removed; use as needed
2 tbsp (30 ml) extra-virgin olive oil, for blending
To finish
1 tbsp (15 ml) extra-virgin olive oil, for drizzling
1 tbsp (9 g) sesame seeds, toasted in a dry skillet until golden
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
2 tbsp (30 g) feta cheese, crumbled (optional)

Equipment (7)

Food processor (7-cup / 1.7 L or larger)
Rimmed baking sheet, about 13×9-inch (33×23 cm)
Aluminum foil
Small bowl
Rubber spatula
Fine grater or Microplane
Measuring cups and spoons

Steps

Before you start

Beets roast for about 55 minutes and then need 20 minutes to cool, so start about 1½ hours before you want to serve.
Put a small cup of water with a few ice cubes in the fridge so the water is truly ice cold when you need it.
Stir the tahini well in its jar before measuring. The oil separates, and the thick paste at the bottom can throw off your measurement.
Beet juice stains hands, boards and clothes. Wear gloves and use a board you don't mind staining.

1
Prep the beetsOven 400°F / 205°C
- Position a rack in the middle of the oven and preheat to 400°F (200°C).
- Tear off a sheet of foil about 18 inches (45 cm) long.
- Rub the scrubbed beets all over with the 1 tbsp roasting olive oil, set them in the center of the foil, and fold the foil into a tightly sealed packet.
- Place the packet on the baking sheet to catch any leaks.
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Ready when: Packet is fully sealed with no gaps for steam to escape.
Tip: Beets of very different sizes cook unevenly. Pick beets of similar size, or cut a large one in half.
2
Roast the beetsOven 400°F / 205°C
- Roast the packet at 400°F (200°C) for 50 to 60 minutes.
- Carefully open the foil (watch for steam) and pierce the largest beet with a paring knife.
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Ready when: A knife slides into the center of the largest beet with no resistance. If it feels firm, reseal and roast 10 minutes more.
Tip: Undercooked beets make a gritty hummus, so don't pull them early.
3
Cool and peel
- Leave the beets in the opened foil until cool enough to handle, about 20 minutes.
- Rub off the skins with a paper towel or your fingers, trim off the stems and root tails, and cut the beets into 1-inch (2.5 cm) chunks.
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Ready when: Skins slip off easily, and the chunks are warm or room temperature, not hot.
Tip: Warm beets peel more easily than cold ones, so peel as soon as you can handle them.
4
Mellow the garlic
- While the beets cool, grate the zest from the lemon first, then juice it.
- Stir the grated garlic into the 3 tbsp lemon juice in a small bowl and let it sit while you cool and peel the beets.
- The acid softens the raw garlic's sharp bite.
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Tip: Zest the lemon before juicing it. A squeezed lemon is nearly impossible to zest.
5
Whip the tahini
- In the food processor, combine the tahini, the lemon-garlic mixture, lemon zest, cumin and salt.
- Process for 1 minute; it will seize into a thick paste.
- With the machine running, drizzle in 2 tbsp ice water and process 30 to 45 seconds more.
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Ready when: The mixture turns pale, smooth and fluffy, like thick frosting.
Tip: Don't worry if it looks lumpy and stiff at first. The ice water is what loosens it into a smooth cream.
6
Blend in beets and chickpeas
- Add the peeled beet chunks and the drained chickpeas to the processor.
- Process for 2 minutes, stopping to scrape down the sides and bottom once or twice.
- With the machine running, stream in the 2 tbsp blending olive oil.
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Ready when: The hummus is a deep magenta with no visible bits of beet or chickpea skin.
Tip: For the smoothest result, scrape the bowl well, as bits of chickpea hide under the blade.
7
Adjust texture and seasoning
- If the hummus is thicker than you like, add the remaining 2 tbsp ice water, 1 tbsp at a time, processing 20 seconds after each.
- Taste and add more salt, a squeeze of lemon or a pinch of cumin as needed.
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Ready when: It's creamy and spreadable, holding a soft swirl when you drag a spoon through it.
Tip: The hummus thickens as it sits, so aim for slightly looser than you want.
8
Garnish and serve
- Spoon the hummus into a shallow bowl and use the back of a spoon to make a swirl.
- Drizzle with the 1 tbsp finishing olive oil and scatter over the toasted sesame seeds, plus the parsley and feta if using.
- Serve at room temperature or slightly chilled.
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Tip: Toast the sesame seeds in a dry skillet over medium-low heat for 2 to 3 minutes, until golden and fragrant.

Good to know

Tips

Ice water is the secret to fluffy hummus. Use it, not warm tap water.
Rinse the chickpeas well to remove the canning liquid, which can make the hummus taste metallic.
For the smoothest texture, let the processor run a full 2 minutes after adding the beets and chickpeas.
Serve with warm pita, cucumber, carrot sticks, or as a sandwich spread.

Make ahead

Roast and peel the beets up to 3 days ahead and refrigerate in an airtight container. The finished hummus can be made up to 3 days ahead; stir in a spoonful of water before serving if it has firmed up.

Storage & reheating

Refrigerate in an airtight container for up to 5 days, with a thin layer of olive oil on top to protect the color. Let it sit at room temperature for 15 minutes before serving, and stir in a teaspoon of water if it has thickened. Freeze for up to 2 months; thaw overnight in the fridge and stir well. Don't leave it at room temperature for more than 2 hours.

Substitutions

medium red beets → 1 (8 oz / 225 g) package of pre-cooked, vacuum-packed beets. Skips the roasting; flavor is slightly less sweet and caramelized. Don't use pickled beets.
canned chickpeas → 1½ cups (250 g) home-cooked chickpeas. Cook until very soft for the smoothest hummus.
tahini → Sunflower seed butter. Gives a milder, slightly sweeter flavor and a similar texture. Add an extra pinch of salt.
fresh lemon juice → Lime juice. Gives a sharper, slightly more floral tang.