Beet Hummus

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Finding an appetizer that everyone can eat seems to be a more commonly difficult task with all the various food allergies and diet restrictions it makes feeding a group nearly impossible. One thing that I love to make for parties is hummus as it is a healthy gluten-free, dairy-free, egg-free, peanut-free option that can go with any variety of crackers, bread, or vegetables, and can be used as a dip or a spread. I think it is easiest to put out a variety of options and then guests can help themselves to what they need and like taking the worry and the work out of hosting. Traditional hummus is made from garbanzo beans or chickpeas, olive oil, tahini paste (made from ground sesame seeds) garlic, and lemon juice and just blended all together. It is simple and inexpensive but as you know I enjoy making things better and unique to fit my needs and style so I have been experimenting with a wide variety of flavor options.

Beet Hummus

Beet Hummus

  • 1 large beet or 3 small beets, about 2 cups
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 3 tablespoons Tahini
  • 1 15oz can garbanzo beans
  • 1/4 cup olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Wash and peel beets, cut into 1/4 inch dice and place them in a shallow roasting pan. Lightly coat with olive oil and sprinkle with a pinch of salt and pepper to season. Roast at 400 degrees for 20-35 minutes until tender.

Combine all ingredients in a food processor and process, scraping sides occasionally until smooth and creamy. If you like your hummus thinner add a touch of water or a little more olive oil until you achieve your desired consistency.

Serve with assorted artisan crackers and vegetables to fit a variety of tastes or for something a bit fancier spread beet hummus on melba toasts, top with soft goat cheese and garnish with Italian parsley.

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