I have been obsessed with beet hummus at a local restaurant that I do not get to go to as often as I would like too. To be honest, when I do go there it is for 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 than the traditional beet hummus they serve, but I like the addition of some kick added to the recipe.
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 a 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. Boiling 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
1 15.5 ounces 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
Cut the beet into a half, place into a food processor.
Add the chickpeas, garlic, lemon juice, tahini and Aleppo pepper to the beet. Process until finely chopped up and paste-like.
With the food processor drizzle in the olive oil.
Season to taste with salt.
Place into a small glass bowl and cover with wrap.
Refrigerator for at least a couple hours to blend the flavors.