This party favorite adds a little pizzazz to hummus with roasted beets. (Courtesy of Linda Barslev).
It’s time to dress up for the holidays. This certainly applies to our wardrobe too, but here we’re talking about hummus. Hummus is a party favorite, easy to make in advance, and a firm favorite. The color is also very beige. This recipe transforms the trusty Levantine chickpea and tahini dip into a holiday season, adding color and sparkle to usher in the holiday season.
For that, look no further than the humble beet root. Beetroot is sweet, earthy, and packed with fiber, vitamins, and nutrients, but it’s definitely not party-ready beige. Vibrant fuchsia pulp gives hummus a vibrant, deep flavor (not to mention healthy antioxidants), elevating it to the star of any appetizer spread.
You can also substitute sweet, colorful root vegetables for beets, such as carrots and sweet potatoes. Roast the sweet potatoes until tender and peel them. If using carrots, peel and roast until very tender. Both vegetables give the hummus a warm orange color and add that flavor to the dip.
When it’s ready, sprinkle generously on top of the hummus with garnishes like grated lemon zest, chopped mint or coriander, or chopped pistachios, and drizzle with olive oil to jazz it up. It’s party season after all.
roasted beet hummus
Makes about 2 and a half cups
material
1 pound medium red beets, roasted until tender, skin removed
1 can (15 oz) chickpeas, drained and washed
2 cloves of garlic (chopped)
1/4 cup fresh lemon juice
1/4 cup tahini
3 tablespoons extra virgin olive oil
1 teaspoon Sriracha
1 teaspoon kosher salt
1 teaspoon powdered cumin
1/2 teaspoon coriander
1/2 teaspoon freshly ground black pepper
Garnish:
extra virgin olive oil
finely grated lemon zest
chopped fresh mint or coriander
Garnish: baguette slices, pita bread, seasonal crudités
direction
Add all hummus ingredients to the bowl of a food processor and blend. If it is too thick, add lukewarm water to loosen it. Hummus should not be too soupy. Taste for seasoning.
When ready to serve, transfer to a bowl. Garnish with a light drizzle of olive oil, lemon zest, and mint. Serve with baguette slices, pita bread, or crudités for dipping.
Hummus can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Serve at room temperature.
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer from the San Francisco Bay Area.