Beetroot Hummus [Vegan + GF + Amazing]

Can we just get right into things? Because I am really excited about this recipe.
beet spread
There is some overwhelming dip action in this picture. I never said I wasn't crazy.
Nothing can beet this feeling of excitement. I just want to put on my finest and paint the town red. The root of this feeling grows from deep within my beeting red heart.

I'm sorry. Please don't stop reading because you're mad at me. I had to beet it out of my system. I'm horrible. It's not even funny. Seriously.
beetroot pesto
And who, might you ask, is our mystery guest? It's our ol' friend Spicy Baba Ganoush!
So I recently made another batch of my Beet & Bulgur Brownies and was left with half of a very large beet. Intending to eat it solo because beets deserve a little alone time every once in a while, I roasted this half. But then, as I was thinking about making some hummus, I realized that there would be no need to begin soaking those chickpeas. Why?


I had to put that in all caps because it is a big deal. I am eating it currently and mostly all I can think is BEETROOT HUMMUS in all mental caps. It just takes over everything with its goodness and I'm surprised that I'm even able to type coherently, not because the keyboard is slowly becoming red and slippery with beet juice, but because I think I'm blacking out from too much good.
beet hummus
No, you don't dip the beet hummus crackers in the baba ganoush, silly. We have designated pita.
They couldn't make the photo shoot.
So assuming that I am typing legibly, I'm going to tell you a bit about beetroot hummus:

Rich. Savory. Bright. Texturally divine. Healthy. Addictive.

Beetroot Hummus [Vegan + GF]

  • 2 cups roasted skinned beets
  • ½ cup toasted walnuts (what I used) or hazlenuts
  • Juice of  ½ lemon
  • 1-2 tbsp tahini (optional)
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp cayenne pepper (or spicy paprika or harissa)
  • 2 tsp turmeric
  • 3-4 tbsp EVOO

  • beet hummus
    you guys are so cool. #seriouslypleasebemyfriend
    Cut beets into small cubes after roasting, or just pulse them through a food processor or grater (hello, easy method).

    Throw beets, nuts, lemon, and tahini (if using) into a food processor or blender. Blend, slowly adding the EVOO until you desired texture is reached. Add the other ingredients a teaspoon or half-teaspoon at a time until you like the flavor (I go for strong flavors, others might like this a bit more mild).

    I skipped the tahini because I didn’t want added fats (even though it’s a relatively good fat), but the tahini makes this more mellow and thus a bit more user-friendly for picky eaters. I also skipped adding a clove or two of roasted garlic because I am impatient, but next time I will definitely add some.

    Garnish with a couple nuts, a splash of EVOO, and a sprinkling of turmeric for color contrast.
    We can never turn back now, I hope you know.
    This beetroot hummus is so amazingly edible. It’s beets with an utter facelift—it tastes beety, and yet it doesn't taste beety, somehow. I think my dad, who hates beets, could even learn to love this.

    If you take this to a dinner party, people will be surprised and delighted and maybe a little jealous that your dish is better than theirs. Sorry, friend.

    Try it spread onto a sandwich, on a cracker (maybe a matcha cracker?), mixed in with a creamy pasta sauce, you name it. I tend to sneak spoonfuls whenever the craving hits. It’s that good.
    beetroot hummus
    Who knew that the life of the party would come in the form of an inanimate food product that makes your pee red?

    Enjoy, and don't forget to follow!

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