Recipe: Beet Hummus (Three Ingredients!)

Our favorite neighborhood restaurant, Highland Kitchen, has one of the best appetizers around: the Mediterranean hummus plate. It’s three different hummus offerings served with cucumber and grilled pita bread. We went recently and they had changed the dish to include a beet hummus. I was in love. I knew I had to make this at home immediately. Trouble is, I don’t like tahini. So this recipe is for the tahini-shy and includes only three ingredients! It also involves a very special trick for getting the smoothest homemade hummus. Read on!

Domestocrat’s Beet Hummus
3 large beets, roasted
3 15-oz. cans of chick peas, shelled
3 tbsp. EVOO
Salt and pepper to taste

Aren’t beets beautiful? Not only do they taste and smell great, but I could totally look at their vibrant purple-pink color all day long.

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Give the beets a real good scrub (no need to peel, the skins will come right off after roasting), a rub down with some olive oil, and roast in the oven for 1 hour (and hour and a half for really tender beets).

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Because I’m a good student, I do what I’m told. Smitten Kitchen told me to individually peel my chick peas to get the smoothest hummus possible, so I did. Time consuming? Yes. A little crazy? Yes. Unnecessary? No. Worth it? COMPLETELY.

Drain the canned chick peas and then give them a good rinse in a colander. You’ll see the skins start to fall off while rinsing. Roll each bean between your thumb and forefinger and the skin will come right off.

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This is my pile of bean skins after just one can of chick peas. Can you imagine how this gunks up perfectly good hummus? It’s so gritty and gummy – trust me, you do not want this in your hummus. Remove the skins, at least this one time – and then you can be the judge.

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Place the roasted, cooled, and peeled beets along with the peeled chick peas and EVOO in a food processor and let it rip until the hummus is smooth and amazing. Taste and adjust the salt and pepper as you go.

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This hummus is earthy, sweet, creamy, and rich. All that without the bitterness of tahini (totally optional here!). I highly recommend whipping up some homemade pita bread and serving it alongside this lovely hummus.

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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