I have been obsessed with beet hummus at a local restaurant that I do not get to go to as much as I’d like.  To be honest, when I do go there it is for the hummus, at least the beet hummus.  While I love the one they serve, I always think it could be a wee bit better, which meant I came home and got to work.  This recipe is for a Spicy Roasted Beet Hummus, is completely different then the traditional beet hummus they serve.

 

Spicy Roasted Beet Hummus

 

We are big hummus eaters over here, and you can usually find some in the fridge.  It is great for quick lunches as well as a light snack during the day.  Not to mention the things we do with it when making an Middle Eastern dinner at home.  This beet hummus will not disappoint.  It is easy to make, delicious to eat and the vibrant color is a show stopper!  Most recipes call for steaming or boiling the beets.  DO NOT do it.  Boil beets zaps out the beautiful color as well as most of the nutrients.  Folks, it just reminds me of vegetables on the table during the 70’s.  Steaming is a tad better but still DO NOT do it.  You want flavor and the best way to preserve that rich earthy flavor we love with beets is by roasting.  I roast them a couple hours or the day before wanting to make the hummus.  It is simple wash the beets, lay in a large piece of foil, drizzle with olive oil and a sprinkle of salt, then roast at 425 until fork tender.  After they cool, then peel with a knife.

To spice things up I use Aleppo pepper in this hummus recipe.  Aleppo is definitely a favorite of ours and I use it often.  It is a turkish pepper that is widely used in Middle Eastern delights.  It has a medium heat level with a slight sweetness.  I love the heat of the aleppo pepper, as it is pleasant and not a slap me in the face hot!  It is great mixed with beets and chickpeas.

You are going to love this crazy gorgeous hummus, even if beets are not your thing, I think you will dig this recipe!

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Spicy Roasted Beet Hummus

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Ingredients

  • 1 15.5 ounce can chickpeas, rinsed and drained well
  • 4 ounce roasted beet, cooled - roasted is better than boiled or steamed
  • 2 garlic cloves
  • 1 lemon, juiced
  • 3 tablespoons tahini
  • 2 teaspoons aleppo pepper
  • 1/2 cup olive oil
  • kosher salt to taste

How To

  1. Cut the beet into half, place into a food processor.
  2. Add the chick peas, garlic, lemon juice, tahini and aleppo pepper to the beet. Process until finely chopped up and paste like.
  3. With the food processor drizzle in the olive oil.
  4. Season to taste with salt.
  5. Place into a small glass bowl and cover with wrap.
  6. Refrigerator for at least a couple hours to blend the flavors.
  7. Serve.
  8. Eat.
Cuisine: Middle Eastern | Recipe Type: Dip
6.8
http://chezus.com/2015/08/13/spicy-roasted-beet-hummus/

 

 

Spicy Roasted Beet Hummus

 

 

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