Beet Hummus

I have an affinity for hummus and it’s endless possibilities. Garlic, spicy, red pepper, Baba Ganoush, and as of late – beet hummus. Yes, those root vegetables your grandmother cooked to death and attempted to feed you, despite your clear distaste for it’s blood red appearance. (No, just me? Okay.) While they might not be your first choice in the vegetable line up, I’m hoping this hummus will make you rethink beets.I made this with classic red beets a while back, and they give a great subtle sweetness to the hummus unlike anything you’ll ever try. With a bite of garlic and a nutty bit of peanut butter (just you wait), this hummus comes together in a snap and is much better than the store bought stuff.

This weekend at the farmer’s market, I came across quite the selection of golden beets and since I’ve never worked with them before, I thought let’s give ’em a go.

I started by dicing two of the golden beets, since mine were quite large, and roasting them in a 400 degree oven for 15-20 minutes, stirring half way until they were tender and a fork poked and releases easily.
Once your beets are all roasty-toasty, pour them in your blender or food processor with one can of garbanzo beans (rinsed thoroughly in a strainer). Another major component of hummus is tahini, or sesame seed paste. However, tahini is rather pricy and unless you use it frequently, can be one of those things that sits around in your fridge forever.
But you know what you always have on hand and never goes to waste? Peanut butter. Yes, peanut butter is a perfect substitute for tahini paste, since it provides the nutty full-bodied flavor of the tahini, and adds a creamy consistency that makes hummus so good.


I add one heaping tablespoon of peanut butter (or whatever nut butter you have on hand), a teaspoon (or two) of garlic, and a quarter cup of olive oil. I threw it all in my Vitamix, and blended for 1-2 minutes until creamy – adding additional olive oil as needed to make it super duper creamy.

I topped mine off with a little additional olive oil and salt, and served along side my other favorite snack, dried snap peas. The obvious choice would be some fresh pita or toasted crackers, but make it all your own. Happy snacking!
What are your favorite store bought snacks that you’d like me to create from scratch?
Let me know below!

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