Bettering My Relationship with Beets: Your Ultimate Guide to Hummus

This hummus recipe can’t be beet! This recipe is a treat if you’re looking for a creative way to use your fall farmers market find! In the past couple of weeks while walking around the Edmonds farmers market, I’ve noticed that the season is changing and more winter squashes and root vegetables are making an appearance. One of these being my least favorite...beets.

Growing up with a mother that was absolutely smitten for this veggie and knowing the wonderful nutritional benefits truly made me want to love them too. I tried them pickled, roasted, blended, powdered...you name it. Every time, their “earthy” flavor just did not sit well with my pallet. I held out hope that my taste buds would change with age and one day I would be able to share my mom’s passion. When just about all hope was lost, pink hummus became a trend. I love hummus and I thought that beets might make a decent addition to this savory snack. Whether you’re like me and want to love beets or you are like my mom and are bursting with excitement when they hit the market, you will enjoy this recipe!​

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Hummus is a traditional Middle Eastern/Mediterranean spread. A basic hummus recipe includes just 5 ingredients: chickpeas, tahini, lemon, garlic, and olive oil. There are countless hummus variations - you just have to get creative with spices, herbs, and veggies!

• Roasted Garlic Hummus: Base ingredients + Roasted Garlic
• Roasted Red Pepper Hummus: Base ingredients + jarred roasted bell peppers + pinch of cayenne pepper
• Pumpkin Hummus: Base ingredients + pumpkin puree + cumin + coriander
• ​Smokey Sweet Potato Hummus: Base ingredients + sweet potato puree + chipotle pepper + cumin + coriander + chili powder

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Hummus is a great way to add ​protein, fiber, iron, folate, phosphorus and b-vitamins to your snacks and meals. Eat it on its own with sliced veggies and pita chips, use it as a spread in sandwiches and wraps, or top your grain bowls with a healthy dollop to add some extra flavor.

Store in the refrigerator for up to one week or in the freezer for up to three months. ​​​​

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Beet Hummus

Ingredients:

• 1 can chickpeas (no sodium), drained and rinsed
• 2 small cooked beets (golf ball size)
• 1 ½ heaping Tbsp tahini
• ¼ cup lemon juice (fresh is best!)
• 3 small garlic cloves (or 1-2 large cloves)
• ½ tsp garlic powder
• 1 ½ tsp cumin
• Olive Oil
• Salt and pepper, to taste

Toppings:

• Lemon Zest
• Cumin
• Olive oil
• Sesame Seeds

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Directions:

1. Combine chickpeas, beets, tahini, garlic, lemon juice, and spices in a blender or food processor and start blending.
2. While blending, slowly add olive oil until you reach your desired texture. Mine was pretty thick and I had to use an agitator and stop to scrape down the sides a few times. Top the finished product with a drizzle of olive oil, lemon zest, a sprinkle of cumin, and sesame seeds. Serve with your favorite chopped up veggies and some homemade pita slices!*

*To make pita slices: Slice store bought pita bread into triangles and spread on a parchment lined baking sheet with some olive oil, salt and pepper. Bake at 350 F for 8-10 minutes or until crisp.

~Gillian Schultz, RD