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Stunning Beet Hummus

Updated: Sep 13, 2018

If you want beauty at your next cocktail or dinner party, serve this beet hummus. Just look at this beautiful magenta color! It will have your guests oohing and ahhing with delight! It's healthy, colorful and so darn easy to make! You need to factor in 2 hours of braising and 1 hour of cooling for these recipe.

Adapted from Food & Wine. Photography by The Succulent Kitchen

This delicious hummus is vibrant in color and earthy in flavor. You can serve it with pita chips. pita bread, crudites, on sandwiches, wraps or salads. Not only is it beautiful, it's delicious! Who said beets had to blah?

It's SO important that you use fresh coriander. Soon, you'll be ale to order fresh coriander and toasted sesame seeds from me, but in the meantime, check out oldsaltmerchants and order my smokey sea salt!


  1. 2 pound beets (about 6 medium sized beets), scrubbed clean

  2. 3/4 cup tahini

  3. 1-2 Tbsp lemon juice.

  4. 1/2 cup of good olive oil

  5. 2 small clove garlic, chopped.

  6. 2 Tbsp ground coriander.

  7. 1 Tbsp lemon zest (zest from approx. 2 lemons)

  8. Generous pinch of my smokey sea salt or cyprus sea salt.

  9. Fresh ground pepper to taste.

  10. Pita bread

How to Make It

Step 1    

Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour.

Step 2    

In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped. With the machine on, slowly drizzle in the olive oil until incorporated and the beet puree is smooth. Scrape into a bowl and whisk in the tahini. Season with salt and serve with pita bread.

Make ahead- the hummus can be refrigerated overnight

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