Name: Beet Hummus with Za’atar and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 small-medium beet (~5 ounces or 140g); 1 (15-ounce/425g) can chickpeas, drained and rinsed; 1/4 teaspoon baking soda; 1 heaping teaspoon kosher salt (divided); Freshly cracked black pepper, to taste; Heaping 1/3 cup (90g) good-quality tahini; 1 large lemon, zested and juiced (~3 tablespoons juice, more as needed); 3 garlic cloves, chopped; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/2 tablespoon extra virgin olive oil (optional, for richness); Extra virgin olive oil, as needed for coating beets and drizzling; 1 tablespoon Za’atar (optional; store-bought or homemade); Chopped flat-leaf parsley; Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités for serving

Ingredients

1 small-medium beet (~5 ounces or 140g)

1 (15-ounce/425g) can chickpeas, drained and rinsed

1/4 teaspoon baking soda

Heaping 1/3 cup (90g) good-quality tahini

1 large lemon, zested and juiced (~3 tablespoons juice), more as needed

3 garlic cloves, chopped

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 heaping teaspoon kosher salt

Freshly cracked black pepper, to taste

1/2 tablespoon extra virgin olive oil (optional, for richness)

Extra virgin olive oil, for drizzling

1 tablespoon Za’atar (optional; store-bought or homemade)

Chopped flat-leaf parsley

Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités

Instructions

Step 1: Preheat the oven to 425°F (218°C). Trim beet greens, leaving some stalk intact to prevent the beets from bleeding during roasting. Wash and scrub the beets thoroughly.

Step 2: Rub the beets with a thin coat of olive oil and place them in an ovenproof dish with a tight-fitting lid. Add ½ cup (120 mL) water, cover tightly with foil or the lid, and roast for 45 to 60 minutes until fork-tender. Once warm, peel the skins off under cool running water using gloves to avoid staining your hands, then roughly chop the beets.

Step 3: In a saucepan, add drained chickpeas, cover with 1-2 inches of water, and add baking soda. Bring to a boil over high heat, then reduce to a rapid simmer for 20 minutes until chickpeas begin to fall apart.

Step 4: Drain and rinse the cooked chickpeas, removing any loose skins. Transfer to a food processor and blend for 1 to 2 minutes until smooth, scraping down the sides as needed.

Step 5: Add roasted beet, tahini, lemon zest, lemon juice, garlic, cumin, coriander, ½ teaspoon kosher salt, pepper, and olive oil (if using) to the blender. Blend until smooth, adjusting texture by adding 1 tablespoon of ice water if desired.

Step 6: Taste and adjust seasonings with extra salt, lemon zest, lemon juice, garlic, or spices as preferred.

Step 7: Transfer hummus to a serving plate and create waves or a well in the center. Drizzle with olive oil, sprinkle with Za’atar and parsley, and add a pinch of flaky salt before serving with pita, crackers, or veggies.

Tips & Variations

Wear food-safe gloves while peeling beets to avoid staining your hands.

For a smoother texture, blend chickpeas longer or use a high-powered blender.

Add a pinch of smoked paprika or cayenne for a bit of heat.

Try substituting parsley with cilantro or fresh dill for a different herbaceous flavor.

Za’atar adds a lovely Middle Eastern aroma, but you can omit it or sprinkle with sumac instead.

FAQs

Can I use raw beets instead of roasted beets?

Roasting beets softens them and enhances their natural sweetness, which is key to the hummus’s flavor and texture. Raw beets would result in a gritty and earthy taste, so roasting is recommended.

Is it necessary to simmer the canned chickpeas?

Simmering chickpeas with baking soda softens them and helps break down their skins, producing a creamier hummus. While you can skip this step for convenience, the texture won’t be as smooth or silky.