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Lidey's Table

Golden Beet Hummus

Monday, October 22, 2018

I’m intrigued by all the variations of hummus that have popped up in the last few years: red pepper hummus, black bean hummus, avocado hummus, sweet potato hummus- the list goes on. At a certain point I’m not even sure what really qualifies as hummus, but authenticity aside, I’m a big fan of all the various flavors I’ve discovered at the grocery store and on restaurant menus.

This Golden Beet Hummus might not be traditional, but it's definitely delicious! It has three secret ingredients. First, golden beets can range from deep yellow to very pale in color, so adding a pinch of ground turmeric ensures the hummus will be a warm golden hue.  Second, I add Greek yogurt, which makes the hummus incredibly creamy and smooth. And finally, a little drizzle of maple syrup brings out the sweetness in the beets and keeps everyone coming back for just one more dip – okay maybe two, or three…

Golden Beet Hummus

makes one pint

  • 1 pound golden beets (about 2 small bunches)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium garlic clove
  • ½ cup whole-fat plain Greek yogurt, such as Fage
  • 1/3 cup tahini (ground sesame paste)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons maple syrup
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground turmeric
  • pinch of ground cayenne pepper
  • pita bread and crudité, for serving

Preheat the oven to 400 degrees.

Trim and scrub the beets, then place them on a large piece of aluminum foil. Drizzle with 1 tablespoon olive oil, tossing the beets lightly to make sure they are coated in oil, then wrap the foil around the beets to form a sealed packet. Place the packet on a sheet pan and roast for 45 minutes to 1 hour, until the beets are tender when pierced with a fork. Set aside until cool enough to handle, then peel the beets and discard the skins.

In the bowl of a food processor, combine the peeled beets and garlic and pulse until the beets are coarsely chopped. Add the yogurt, tahini, lemon juice, maple syrup, salt, turmeric, and cayenne, and process for 10-15 seconds, until smooth.

Transfer to a bowl and serve with pita bread and crudité. The hummus will keep for up to 3 days in the refrigerator.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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