Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Julia Gartland

Recipe Summary test

15 mins
2 hrs 15 mins
Makes 3 3/4 cups


Ingredient Checklist


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.

  • 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.


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