Beetroot Hummus

Beetroot Hummus

Beetroot Hummus

The sweet earthiness of beets refreshes this traditional hummus recipe. Classic flavors mingle with earthy beet sugars to kick the complexity of flavor up a notch. Your taste buds will party down.

Our Frulla founders are self-proclaimed hummus addicts. To add a bit of sweet earthiness to their traditional hummus recipe, they introduced fresh-peeled roasted beets.

The subtle beet flavor softens the complexity of the classic recipe with sweetness and adds vibrant, inviting color to a dip you can whip up in 1,2,3.

Beetroot Hummus Recipe

By Emi Bunden
Prep time:10 minutes
Servings:6 servings

Ingredients

  • 1 beet
  • 1 can chickpeas, drained
  • ⅔ cup tahini
  • 2 lemons, juiced and zested (approximately ⅓ cup of juice)
  • 2 cloves of garlic
  • ⅓ cup Frulla olive oil (we recommend using any of our signature blends)
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt, or more to taste
  • Topping ideas: lemon zest, fresh basil, parsley, za’atar, pine nuts, pomegranate seeds, or more Frulla olive oil (try our Garlic or Serrano Chili Infused Olive Oils for a kick) )

Instructions

  • First, preheat your oven to 400°F.
  • Next, wash and drizzle the beet with Frulla Signature Blend Extra Virgin Olive Oil and salt. Wrap the beet up in tin foil and place it in the oven for an hour. Remove from the oven when a fork easily slides in. Cool, peel, and dice it into large pieces.
  • Combine the chickpeas, tahini, roasted beet, lemon juice, garlic, cumin, and salt in the bowl of your food processor.
  • As the processor runs, slowly drizzle in the olive oil and blend until smooth. Scrape down the sides of the food processor as needed.
  • Next, add more Frulla Signature Blend Extra Virgin Olive Oil, lemon juice, garlic, cumin, and salt to taste.
  • Finally, serve in a bowl with pita bread, crackers, and fresh veggies.
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