Food + Drink

RECIPE: Zesty Roasted Beet Hummus

Try a twist on hummus with this brightly hued beet version
  • Prep Time: 20 minutes (plus cooling time for beets)
  • Servings: 2 cups
  • Special Equipment: KitchenAid® Blender
  • 1 medium (144g) beet, peeled, cubed
  • 1 can (439g) pinto beans, drained and rinsed
  • Juice of 1 lemon
  • Zest of ½ lemon
  • 2 (14g) garlic cloves
  • 1 teaspoon (5g) salt 
  • 2 tablespoons (30g) tahini
  • 1 tablespoons (15ml) olive oil

For garnish:

  • Toasted sesame seeds
  • Olive oil
  • Flake salt
  • Lemon zest
  • Finely diced parsley
  1. Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Strain, being sure to reserve ¼ cup of the boiling liquid, and set beets aside to cool.
  1. Place all the ingredients and two tablespoons of the reserved liquid to the KitchenAid® Blender and blend on Speed 2 until slightly smooth. (Add more beet liquid if the mixture is too thick.) Place the mixture into a serving bowl and garnish with sesame seeds, a drizzle of olive oil, flake salt, and a bit of lemon zest. 

Chef’s Note:

Make a chunkier version of this hummus using the KitchenAid® Stand Mixer with the Pastry Beater Attachment. Simply replace the blender with the mixer and follow the same instructions.

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