Mediterranean Beet Hummus, made with chickpeas, tahini, sumac, ginger and lemon, is an easy beet hummus that is both bright in color and flavor.
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 made with beetroots, so I created one when I returned home; Brazilian Health Smoothie, with beetroot, orange 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!
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 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?
Mediterranean 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!
Mediterranean Hummus For Every Season
Once I stepped outside the box from traditional hummus, I knew there were so many other ways to enjoy the healthy ingredients of hummus but with seasonal ingredients.
I challenge you to try some of these recipes with Homemade Pita Flatbread and tell me which one is your favorite!
What Is Mediterranean 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.
Naturally, I had to find more ways to showcase the beautiful beetroot in other appetizers, so I hope you enjoy these too!
How To Make Beet Hummus Mediterranean Style
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!
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
Course: Appetizers u0026amp; TapasCuisine: MediterraneanDifficulty: Easy6
servingsAn 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.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
