1 250 ml can of lentils or chickpeas or white kidney beans
1 garlic head
2 tablespoons tahini
juice from 1 lemon
3 teaspoons ground spices, like paprika, cumin, curry powder
handful flat-leaf parsley
drizzle olive oil, to maybe ¼ cup
kosher salt and black pepper to taste
Takes ,
serves 8.
Instructions
Roast beets and garlic: Preheat oven to 400°F. Trim the very tip of the head of garlic away to reveal the tops of the garlic cloves. Place onto a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal tightly in foil. Peel and then cut beets into chunks. Place beets on a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal tightly in foil.
Transfer garlic and beets to oven. Roast garlic for 1 hour and beets for 1½ hours. When done, carefully open foil and allow to cool.
Prepare hummus dip: Place beets, lentils, garlic, parsley and tahini into food processor fitted with a blade attachment. Sprinkle with spices. Run on low to roughly chop. With the machine still running, slowly drizzle in olive oil, about ¼ cup, until desired consistency is achieved. Purée to a coarse or fine consistency. Taste, then season with salt and pepper.
Transfer to a pretty bowl or platter and serve on toast, with chips and crackers, with assorted veggies or with olives, spicy peppers and warmed pita bread.
Roasted Beet Hummus Dip
Ingredients
3 beets, peeled
1 250 ml can of lentils or chickpeas or white kidney beans
1 garlic head
2 tablespoons tahini
juice from 1 lemon
3 teaspoons ground spices, like paprika, cumin, curry powder
handful flat-leaf parsley
drizzle olive oil, to maybe ¼ cup
kosher salt and black pepper to taste
Directions
Roast beets and garlic: Preheat oven to 400°F. Trim the very tip of the head of garlic away to reveal the tops of the garlic cloves. Place onto a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal tightly in foil. Peel and then cut beets into chunks. Place beets on a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal tightly in foil.
Transfer garlic and beets to oven. Roast garlic for 1 hour and beets for 1½ hours. When done, carefully open foil and allow to cool.
Prepare hummus dip: Place beets, lentils, garlic, parsley and tahini into food processor fitted with a blade attachment. Sprinkle with spices. Run on low to roughly chop. With the machine still running, slowly drizzle in olive oil, about ¼ cup, until desired consistency is achieved. Purée to a coarse or fine consistency. Taste, then season with salt and pepper.
Transfer to a pretty bowl or platter and serve on toast, with chips and crackers, with assorted veggies or with olives, spicy peppers and warmed pita bread.
Roasted Beet Hummus Dip
5 / 5. 1
Oven-roasted beets chopped with lentils, tahini, fragrant spices, roasted garlic and tangy lemon, served as a dip…
Have this ROASTED BEET HUMMUS DIP ready for your next party!
Picture it: springtime at a picturesque cottage in the Canadian woods. What started out as a gorgeous, sunny day quickly turns into anything but; an ice storm has arrived. With little in the fridge, I soon realize my options for snacks and dinner are limited. What to do? Make do, and this recipe is the result. An unfortunate turn of events turned fantastic, as we crafted something really, really tasty using beets, a head of garlic, a can of beans, some spices and a lemon. Who knew ROASTED BEET HUMMUS DIP is what we’ve all been craving?
Before I go through some key steps and details, here’s a friendly reminder that we have other party-friendly snacks for your next get-together. If quick and easy dips are your thing, try this amazing WHIPPED FETA DIP, our tangy BLUE CHEESE DIP, or our sensational SMOKED TROUT DIP. The only tough thing with these recipes is choosing from all the options of what to serve with them. Hmm, warmed pita, crunchy veggies, crackers, crispy toasts… you decide. Don’t forget to also click our PARTY SNACK COLLECTION for even more tasty ideas.
Let’s jump right in on our ROASTED BEET HUMMUS DIP:
INGREDIENTS
As mentioned off the top, make do. Your pantry, spice rack and vegetable crisper might already have the ingredients featured in the above pic. If not, just head to your local grocer to purchase. Everything used in this recipe is readily available, and you’ll have something that tastes way better than store-bought hummus. For best results, we suggest locally grown veggies and organic ingredients whenever possible. We think they just taste better.
BEETS
Let’s get the terminology out of the way. If you’re in Canada or the U.S., these little bulbs of deliciousness are called beets, while in the U.K., they’re referred to as beetroot. Beets are taproots and come in a range of colours from red and pink to yellow and even a candy cane-striped variety. Beets are also one of those wondrous vegetables that leave nothing for the compost heap. The roots are enjoyed raw, steamed, boiled, pickled or roasted as we’re doing here, while the young leaves can be enjoyed raw in salads. More mature leaves are best enjoyed steamed or sautéed with a taste and texture akin to spinach.
Roasting the beets for this recipe is easy. The first step is to peel the beets, but fair warning, peeling beets with your bare hands might leave you red-handed. Best to wear culinary-grade silicone gloves or peel them under cool running water. Once peeled, chop into chunks, place onto a square of foil and drizzle with olive oil and a sprinkle of salt and pepper. Seal up the foil and oven-roast, as directed.
Some final fun facts about beets and how good they are for us. Beets boast an impressive nutritional profile. They’re low in calories and fat, yet loaded with fibre, vitamins and minerals, including copper, vitamin C, iron, folate and manganese.
ROASTED GARLIC
If you’re not already adding roasted garlic to your recipes, this is just the thing to get you started. Watch the VIDEO attached to this post for a crash course on how we do it. Roasting a whole garlic bulb is easy. To begin, cut away the very top of the bulb. Doing so reveals the tips of every clove, but look at the above pic to see how I even did some fine tuning. I also cut the tips off of a few cloves positioned further down on the head. Once the tips are revealed, drizzle with oil, season, seal and oven-roast.
Once the garlic is roasted, then comes the fun part where we squeeze the outside of the bulbs, forcing the softened roasted cloves up from their casings. In this recipe, it adds a garlicky nuttiness without the pungent aftertaste raw garlic often gives. ROASTED GARLIC is truly a taste sensation, which is why we use it to make our ROASTED GARLIC CHEESE BREAD, these creamy ROASTED GARLIC MASHED POTATOES, plus our SMOKED EGGPLANT DIP. You can also use roasted garlic to enhance the flavour of a favourite salad dressing or sauce. Yummy!
CANNED BEANS
So here’s the big question: Is it a hummus recipe if it’s made without chickpeas? Well, we think it is. Sure, the purists out there want us to only use chickpeas by definition, but remember, we had to make do. Good news for all you bean counters: using cost-efficient canned chickpeas, lentils, garbanzo beans or white pinto beans is the way to go. Add all of them to your shopping lists. Using canned beans is way easier than having to soak and boil dried chickpeas or beans first. For best results, we suggest opening the beans into a bowl filled with water. Then, give them a stir and strain through a sieve. Easy beansy!
FLAVOUR AND SEASONING
Here’s where you get to make this ROASTED BEET HUMMUS DIP recipe your own (sorta). First flavour addition is tahini, a creamy paste made from hulled or unhulled sesame seeds – unhulled will be slightly bitter. Include tahini to give this homemade dip recipe more creamy nuttiness.
You get to play around with the next few ingredients. You can season this dip with a tablespoon of our POTATO AND VEGETABLE SPICE BLEND or add three teaspoons of your favourite ground spices. We used sweet paprika, ground cumin and a favourite curry powder blend, but feel free to try the recipe with cajun spice, cinnamon, turmeric, sumac, coriander and za’atar. The flavour of these spices and the tahini all pop thanks to the addition of the tangy lemon juice and fresh parsley. Nice!
FOOD PROCESSOR
Remember back in the day how we used to always make dips, chopping everything by hand? Yeah, neither do I. Let’s hear it for one of the best small appliance innovations that changed the way many of us prepare food and cut down on prep time: the food processor. For this homemade hummus, we added the roasted beets, lentils or beans, tahini, spices, parsley and lemon, then ran the machine on low to roughly chop. Because dip can be prepared chunky or smooth, we’ll leave the final consistency up to you. This is determined by the quantity of olive oil you add. Yes, you can use extra-virgin olive oil if you’d like, although we find a good quality olive oil gives the dip way more flavour.
We suggest running the food processor on low speed, then drizzle the oil in through the chimney. More oil and an increase in the speed of the processor contribute to a finer, smoother dip. For what it’s worth, don’t make this recipe using a blender – too soupy. Two additional recipes that put a food processor to good use are our herbed CHIMICHURRI or this PESTO made with garlic scapes and pine nuts.
HOW TO SERVE
Here comes the fun part: enjoy it. Again, we’ll leave the final call on this to you, but we start the day right by smearing this dip on a favourite slice of toasted bread. Serve a hard-boiled egg, half an avocado and a mandarin on the side, no garnish needed. Hello healthy!
Option two: it’s a busy day and a quick, healthy snack is in order. Serve this beet hummus with nothing more than fresh veggies like cherry tomatoes, cucumbers, celery, and maybe sweet red peppers. Done!
A third option: it’s rom-com night or you’re snuggled on the sofa with a good book. Pass me some corn chips, pita chips, potato chips or a handful of favourite crackers. Do not disturb.
Finally, and this is perhaps my favourite, enjoy it impromptu, just as it was first created. It’s a lazy afternoon, friends have dropped by and we’re sitting on the deck for cocktails or down at the dock for a post-swim chill. This delicious dip served as part of a mezze platter with marinated olives, spicy peppers and warmed pita bread or garlic naan. Oh, almost forgot, can I get another little splash of that chardonnay? Sublime!
THE SPICE IS RIGHT!
Before sending you on your way to make this creamy, garlicky, healthy hummus dip, here are a few more links to our products available in Canada on Amazon.ca!
VEGGIE LOVERS (2-pack) – A packet of our POTATO & VEGGIE SEASONING plus a package of our GARLICKY SUN-DRIED TOMATO DIP; just add mayo and sour cream and you’ve got a delicious topping for tacos or a party dip that works with assorted veggies, tomatoes and bell peppers. Go HERE to order.
MEAT LOVERS (2-pack) – A packet of POULTRY & PORK RUB plus a package of our BUTCHER’S BLEND. Go HERE to order.
WEEKEND ESSENTIALS: The whole shebang, 1 packet of everything! A packet of POULTRY & PORK RUB, BUTCHER’S BLEND, POTATO & VEGGIE SEASONING and a GARLICKY SUN-DRIED TOMATO DIP. Go HERE to order.
PIN IT!
This amazing dip idea is so delicious, we suggest you PIN the recipe to a favourite appetizer, party snack or healthy meal board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Now get to it, this ROASTED BEET HUMMUS DIP is ready to be enjoyed as soon as you make it!
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Ingredients
3 beets, peeled
1 250 ml can of lentils or chickpeas or white kidney beans
1 garlic head
2 tablespoons tahini
juice from 1 lemon
3 teaspoons ground spices, like paprika, cumin, curry powder
handful flat-leaf parsley
drizzle olive oil, to maybe ¼ cup
kosher salt and black pepper to taste
Directions
Roast beets and garlic: Preheat oven to 400°F. Trim the very tip of the head of garlic away to reveal the tops of the garlic cloves. Place onto a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal tightly in foil. Peel and then cut beets into chunks. Place beets on a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal tightly in foil.
Transfer garlic and beets to oven. Roast garlic for 1 hour and beets for 1½ hours. When done, carefully open foil and allow to cool.
Prepare hummus dip: Place beets, lentils, garlic, parsley and tahini into food processor fitted with a blade attachment. Sprinkle with spices. Run on low to roughly chop. With the machine still running, slowly drizzle in olive oil, about ¼ cup, until desired consistency is achieved. Purée to a coarse or fine consistency. Taste, then season with salt and pepper.
Transfer to a pretty bowl or platter and serve on toast, with chips and crackers, with assorted veggies or with olives, spicy peppers and warmed pita bread.
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