Hummus is a staple food in our house – I whizz up a batch nearly every week. While we never get bored of hummus, adding a roasted beet to the mix now and then makes a change.
I prefer to cook beets by wrapping them individually in tin foil and roasting in a hot oven until tender. Boiled or grated raw beet work fine too.
The recipe is pretty much the same as the one for my regular hummus, aside from halving the amount of tahini to let the taste of the beet come through.
Beet hummus
(makes about 2 cups)
- 1 tin chickpeas, drained (liquid reserved)
- 1 clove garlic, crushed
- juice of a lemon
- 1 Tb tahini
- 1 medium beet – cooked, peeled and chopped
- 2 Tb olive oil
- salt and pepper
- Combine the chickpeas, garlic, lemon juice, tahini and beet in a food processor and blend to a paste.
- While the machine is running, slowly add the olive oil and blend until smooth.
- Season with salt and pepper to taste.
Ten More Bites 
Like your beautiful beet hummus !
Would add some welcome color to a drab looking but tasty dish
I tastes less different than you might suppose, but looks lovely
Beet hummus, never heard of something similar, sounds pretty delicious!