Forget chickpeas! Beets are the star in this hummus recipe. Half red beet hummus and half golden beet hummus combine to form a beautiful range of colors. This recipe may look time consuming, but you just need a few ingredients and a food processor.
My dad was the great hand model for the beet photo! I’m sure he thinks I’m crazy, needing to snap five photos of basically the same thing. But, eventually I got the lighting just right. I love the way the bright light shines on the yellow beet and it’s so vibrant against the black background. Once you cut away the beet skin, the patterns in the beets are amazing.
I’ve made regular red beet hummus before and originally I was going to make golden beet hummus to share instead. Then one night, I thought ‘what if I combine the two??’ and the idea for Golden Sunset Beet Hummus was born! If you can’t tell, I love mixing up the flavor of hummus. Hummus by itself is great, but adding different vegetables not only adds a unique color, it adds a great nutritional value.
The beets are combined with the chickpeas, but overall the hummus still has the earthy (I couldn’t think of a better word) flavor. In short, if you’re not a fan of beets you might not love this hummus. Or you could use smaller beets so there’s only a subtle taste of the beet flavor.
The golden beet hummus gets its beautiful color from turmeric. The turmeric pairs great with golden beets it adds warmth and is a similar flavor profile to the beets.
As for serving the hummus, I’ve been eating it with plain crackers or tortilla chips. You could serve it with chopped vegetables (then you’ll really have a rainbow of colors), or you could use as a spread for sandwiches.
Golden Sunset Beet Hummus
Golden beets and red beets mixed with chickpeas to create a warm, vibrant hummus.
- 4 ounces beets, peeled and cubed
- 4 ounces golden beets, peeled and cubed
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can chickpeas, drained
- 1/4 cup lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1/2 teaspoon turmeric
- 1/2 teaspoon oregano
- Remember - You'll be splitting everything in half to make half beet hummus, half golden beet hummus.
- Roast the beets: Preheat oven to 450 degrees. Place beets on a parchment paper lined baking sheet (try to keep golden and red beet separate). Drizzle with olive oil, salt, pepper. Roast for 45 - 50 minutes until beets are tender.
- Prep the hummus: Divide the chickpeas, lemon juice, garlic powder, salt, olive oil, tahini in half.
- Make golden hummus: In a food processor place golden beets, half of the hummus ingredients, and turmeric. Pulse until smooth.
- Make beet hummus: In a food processor place beets, the remaining half of hummus ingredients, and oregano. Pulse until smooth.
- Serve: On a long plate, place heaps of hummus alternating red and golden. Gently swirl together with a spatula or butter knife. Drizzle with olive oil and sprinkle with turmeric and/or oregano. Serve with crackers or vegetables.
images & text © North Coast Eats
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