Ah beets, the misunderstood and sometimes most hated of the root vegetables. I think it’s their distinct sweet, earthy flavor that puts some people off. To be honest, I was not the biggest fan of beets as a kid (GIVE ME CARROTS, PLEASE!), but I’ve grown to love them as an adult. With beets it’s all about balancing the sweetness with acidity and bringing in other complementary flavors. Basically, you can’t pair them with delicate flavors or the entire dish will taste like, well, a beet.
I was able to harvest the first of the beets at the farm I photograph weekly and the recipe that popped into my head was hummus. If you’ve looked at the ingredients you might have noticed this isn’t a hummus in the traditional sense. Basically I’m using beets in place of chickpeas because to be quite honest, I strongly dislike their flavor and texture. What I’ve created is a deliciously smooth and festively colored beet dip flavored with roasted garlic, fresh lemon, and nutty tahini. If you’re not a beet lover, I think this dip *might* convert you.
I think this dip would make a great addition to a holiday spread, served up with your favorite raw (or lightly steamed) veggies. Or, you could go the carb-y route and serve it alongside crackers or bread. In the event that you’re still looking for some cookie inspiration for your holiday baking plans, here are some favorites from years’ past:
- salted rye shortbread (vegan)
- almond thumbprints with orange marmalade & candied ginger (vegan, gluten free, grain free)
- cacao nib macaroons (vegan, gluten free, grain free)
- gingerbread crackles (vegan, gluten free)
- vanilla spice sugar cookies (vegan, gluten free)
Roasted Garlic Beet Hummus
- Total Time: 55-70 minutes
- Yield: 1 1/2 cups 1x
Description
This beet hummus is a deliciously smooth and festively colored beet dip flavored with roasted garlic, fresh lemon, and nutty tahini. If you’re not a beet lover, I think this dip *might* convert you.
Ingredients
- 3 medium-sized beets
- 1 whole head of garlic
- zest and juice of 1 lemon
- 5 tbsp tahini
- sea salt to taste
- fresh herbs and extra virgin olive oil to garnish/serve
- seasonal veggies for dipping (I lightly steamed mine for 3 minutes to aid with digestion!)
Instructions
Scrub your beets well, then wrap them up together in foil along with the head of garlic. Bake your foil packet at 400 degrees for 45-60 minutes or until the beets are tender. Let the beets and the garlic cool for at least 30 minutes (or until they are cool enough to safely handle).
Remove the skins from the beets (it should easily slide off) then add the beets to a blender. Cut the top off the bulb of garlic, then squeeze the roasted cloves into the blender along with the beets. Add the zest and juice of a lemon, the tahini, and sea salt to taste (I used a scant 1/2 tsp). Blend until smooth and creamy.
Serve the beet hummus topped with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs. I chose to eat mine with lightly steamed cauliflower and radishes but feel free to eat it with your favorite raw veggies or crackers!
Notes
Use any variety of beets that you like! If you have a sesame allergy, you can try cashew butter or sunflower butter in place of the tahini. A standard lemon will do, but I highly recommend using a Meyer lemon if you have one.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
