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We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.

Martha Stewart Living, November 2017

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Credit: Julia Gartland

Recipe Summary test

prep:
15 mins
total:
2 hrs 15 mins
Yield:
Makes 3 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • =Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.

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  • Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.

  • Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

Variations

For a spicy kick, thin some harissa paste (we like Mina brand) with extra-virgin olive oil, and drizzle the mixture over the top.

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