Mediterranean Beet Hummus Recipe

by | Appetizers & Tapas

An easy beet hummus that is both bright in color and flavor. Cooked beets, chickpeas, tahini, sumac, ginger, lemon and garlic make up this quick exotic hummus recipe.

beet roots
Beet Roots

Beets!

Beets have been a superfood for such a long time, but many of us are just making the discovery for ourselves. Better late than never!

Beets are finding their way into our hearts, literally (powerful antioxidant and anti-inflammatory properties). They are eaten cooked, dehydrated and raw. And let’s not forget the beet greens, most folks throw away. 

One of the best smoothies I had while living in Brazil was a ‘Suco de beterraba com laranja e cenoura’, – juice of raw pureed beets with oranges and carrots. 

beets and carrots
Beets and Carrots

Beets produce a naturally high level of sugar (the good kind), therefore making them fabulous in baking. What? Desserts? Absolutely! The color and the earthy sweetness of cooked beets makes them delicious in cakes and custards. You will definitely want to try my recipe for Beet Cake!

beet root cake
Beet Root Cake

The list of savory dishes for beets is endless, though I will share a few with you here, one for sure will be a beet juice cocktail! Yep, I created that one while drinking Caipirinhas in Brazil. 

beet root smoothie
Beet Root Smoothie

Beet Hummus

A plate of beet hummus looks like a party, in and of itself, doesn’t it? 

Oven roasted beets or pre-cooked beets, from your local market, are the start of a fabulous appetizer for a holiday spread. But it doesn’t stop there.

Try spreading beet hummus on your favorite sandwiches, toss into deviled eggs or simple have it ready for a fast and nutritious snack. 

Beet hummus comes together quickly in a food processor or blender and can be made several days ahead of a holiday gathering. Isn’t a fast appetizer just what we all need during the frenzy of the holidays?

beet hummus and homemade crackers
Beet Hummus and Homemade Crackers

Beet Hummus vs Original Hummus

Having had a Syrian mother, I know a thing or two about hummus. We never, ever, bought our hummus pre-made, simply because it is too easy to make at home. 

With a jar of chickpeas and tahini (sesame paste), tucked away in your pantry and some lemon and garlic ‘always’ in the fridge (at least in my home), hummus takes less than 5-minutes to whip up. 

Beet hummus, roasted pepper hummus or anything other than chickpeas and tahini, is rather new on the hummus scene; at least where I come from. 

So, I decided to experiment and toss some roasted beets in with my original Homemade Hummus recipe. OMGosh!

What Is Beet Hummus?

The quick answer; pre-cooked beets, a can of chickpeas, a scoop of tahini, lemon, garlic, olive oil and some fresh herbs and spices. 

The gourmet answer; slow roasted beets brushed with olive oil and sprinkled with coarse sea salt, soaked and slow simmered dry chickpeas in garlic and herbs, creamy sesame seed paste pureed to a velvety consistency, topped off with garden fresh herbs. 

That, my friends, is Beet Hummus!

Mediterranean Appetizers

Throughout most countries along the Mediterranean, appetizers, known as Tapas, Meze or Mezethakia, are common place in daily life. Not something offered only when guests visit or for a holiday gathering. 

Mediterranean appetizers in my home, meant that we would usually have items in the fridge or pantry readily available to quickly make a meze spread. 

When my American-born mother once asked visitors and friends of her Syrian-born father, if they would like something to drink or eat when they arrived in her home, her father threw her the death look and took her aside: 

“Never, never ask anyone who enters our home if they want for something. Always, always head to the kitchen to gather whatever you can quickly put together and quietly spread a table that invites one to eat without ever asking if they are hungry.” 

That, is the Mediterranean way of life! 

If you were to suddenly open your door to unexpected visitors in your home, right this minute (I know, no one does that here anymore), what would you quickly gather from your kitchen to spread on an appetizer table? It’s amazing what you would come up with if the need arose!

beet hummus in hard boiled eggs
Beet Hummus In Hard Boiled Eggs

While in my teens, I hung out in the home of a Greek family. The mother was born in Greece and the father a Greek American, I was dating their son (a story for… well, never!). 

I was amazed at the trays and trays of phyllo wrapped goodies they always had stored in a large freezer. Spinach filled pastries, cheese filled pastries, even ground lamb pastries, and of course always sweet pastries. 

It seemed that people were always just popping in at the end of the work day. Without batting an eyelash, the mother quickly had frozen pastries popped into a hot oven and before you knew it the mezethakia (appetizer), table was spread with a variety of hot pastry bites, olives, cheeses and crusty bread. 

That, my friends, is the Mediterranean way of life!

beet root and goat cheese tapas
Beet Root and Goat Cheese Tapas

How To Make Beet Hummus

I can’t stress it enough, how easy beet hummus is to make, so I will explain how to make beet hummus: toss all the ingredients into the food processor or blender, whirl until pureed and that is it! Boom!

The secret to making beet hummus fast, is to have the ingredients already on hand. Nearly every market has pre-cooked beets in the produce section now, unless you choose to roast them yourself. 

Keeping several cans of a variety of legumes in the pantry is just wise. Keeping a jar of tahini in the pantry is just… well, so gourmet of you!

beet hummus ingredients
Beet Hummus Ingredients

Ingredients

  • Red Beets
  • Chickpeas
  • Tahini
  • Lemon
  • Fresh ginger
  • Garlic
  • Olive oil
  • Sumac
  • Salt
  • Fresh Parsley or Basil

Equipment

  • Food processor or blender
  • Sauce pan
  • Measuring spoons
  • Measuring cup
  • Citrus press
  • Box grater
  • Stovetop or burner

Mediterranean Beet Hummus Recipe

Recipe by Robin DaumitCourse: Appetizers u0026amp; TapasCuisine: MediterraneanDifficulty: Easy
Servings

6

servings

An easy beet hummus that is both bright in color and flavor. Cooked beets, chickpeas, tahini, sumac, ginger, lemon and garlic make up this quick exotic hummus recipe.

Ingredients

  • Cooked Beets – 2 cups

  • Cooked chickpeas – 1 cup

  • Tahini – 1/4 cup

  • Lemon juice – 1/4 cup

  • Ginger – 1 tbsp, freshly grated

  • Garlic – 2 cloves

  • Olive oil – 2 tbsp

  • Sumac – 1 tbsp

  • Salt – to taste

  • Fresh herbs – a few stalks, parsley or chopped basil

Directions

  • Beets can be either roasted, peeled and chopped or peeled, chopped and boiled in a little salted water.
  • Chickpeas, if canned, drain. If home cooked, be certain they are very tender.
  • Place all of the ingredients, except for the fresh herbs, into a food processor or blender. Puree until very smooth in texture.
  • Adjust moisture with a drizzle more of olive oil if needed, and adjust the salt.

Recipe Video

Notes

  • Will keep 3-4 days in the fridge. 
  • Best served room temperature. 
Beet Hummus
Beet Hummus
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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