Although we love classic hummus, it’s also fun to add some creative variations to this Middle Eastern puree of chickpeas, tahini, garlic and olive oil. In our twist on tradition, we blend in roasted beets, which impart earthy sweetness and a gorgeous crimson color. Serve this eye-catching dip with pita bread, pita chips or crudités—or all three.
- 1 large red beet
- 1 Tbs. plus 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 can (15 oz./470 g) chickpeas, drained and rinsed
- 1 garlic clove
- 2 Tbs. fresh lemon juice
- 1 Tbs. tahini
- 1/4 cup (2 fl. oz./60 ml) water
- Sesame seeds and chopped fresh flat-leaf parsley for garnish
- Pita bread or pita chips and crudités for serving
Preheat an oven to 400°F (200°C).
Place the beet on a sheet of aluminum foil, drizzle with the 1 Tbs. olive oil and season with salt and pepper. Wrap the beet tightly in the foil. Place the beet on the oven rack and roast until it is easily pierced with a knife, about 1 hour. Remove the beet from the foil and let stand until cool enough to handle.
Peel the beet and cut into quarters. Transfer to a Vitamix blender and add the chickpeas, garlic, lemon juice, tahini and water. Blend on medium-high speed until smooth. Add the 1/4 cup (2 fl. oz./60 ml) olive oil in a slow, steady stream and blend on medium speed until the oil is thoroughly incorporated. Season to taste with salt and pepper.
Transfer the hummus to a bowl and garnish with sesame seeds and parsley. Serve with pita and crudités. Serves 4 to 6.
Williams Sonoma Test Kitchen