I’m intrigued by all the variations of hummus that have popped up in the last few years: red pepper hummus, black bean hummus, avocado hummus, sweet potato hummus- the list goes on. At a certain point I’m not even sure what really qualifies as hummus, but authenticity aside, I’m a big fan of all the various flavors I’ve discovered at the grocery store and on restaurant menus.
All of them, that is, except for one. While I love roasted beets, beet hummus has just never been my thing. There’s always something too intense about it- the bright pink color and the deep earthiness of beets just don’t make for a dip I want to go back to again and again.
Then, this summer, someone at Amber Waves explained to me that golden beets are milder and less earthy than red and purple beets. Aha! I began playing around with different ingredients and ratios, and eventually, I came up with a Golden Beet Hummus I absolutely love. And I think you will, too! It’s subtly earthy, sweet, and creamy- the perfect dip for chips or veggies, or spread on a sandwich or spooned onto a salad. Even my non-beet loving friends have asked for the recipe.
This hummus has three secret ingredients. First, golden beets can range from deep yellow to very pale in color, so adding a pinch of ground turmeric ensures the hummus will be a warm golden hue. Second, I add Greek yogurt – definitely not a traditional ingredient- which makes the hummus incredibly creamy and smooth. And finally, a little drizzle of maple syrup brings out the sweetness in the beets and keeps everyone coming back for just one more dip – okay maybe two, or three…
If you still aren’t sold, let me give you one more reason to try this hummus. Anyone who has ever cooked red or purple beets at home knows that beet juice stains. We’re talking the cutting board, the counter, the peeler, the food processor- even your hands. But you know what doesn’t stain?? You guessed it- golden beets! So head to your grocery store or farmer’s market, pick up some golden beets, and get cooking. Your taste buds, your friends, and even your kitchen will thank you.
Golden Beet Hummus
- 1 pound golden beets (about 2 small bunches)
- 1 tablespoon extra-virgin olive oil
- 1 medium garlic clove
- ½ cup whole-fat plain Greek yogurt, such as Fage
- 1/3 cup tahini (ground sesame paste)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons maple syrup
- 1½ teaspoons kosher salt
- ½ teaspoon ground turmeric
- pinch of ground cayenne pepper
- pita bread and crudité, for serving
DirectionsPreheat the oven to 400 degrees.
Trim and scrub the beets, then place them on a large piece of aluminum foil. Drizzle with 1 tablespoon olive oil, tossing the beets lightly to make sure they are coated in oil, then wrap the foil around the beets to form a sealed packet. Place the packet on a sheet pan and roast for 45 minutes to 1 hour, until the beets are tender when pierced with a fork. Set aside until cool enough to handle, then peel the beets and discard the skins.
In the bowl of a food processor, combine the peeled beets and garlic and pulse until the beets are coarsely chopped. Add the yogurt, tahini, lemon juice, maple syrup, salt, turmeric, and cayenne, and process for 10-15 seconds, until smooth.
Transfer to a bowl and serve with pita bread and crudité. The hummus will keep for up to 3 days in the refrigerator.