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Beet and Ricotta Hummus

Beet and Ricotta Hummus


If you feel like mixing things up, swap in plain Greek yogurt or even a soft goat cheese for the ricotta. This is one of five ways to riff on hummus—see more recipes here!

Ingredients

  • 1 baseball-sized red beet (about 6 ounces), scrubbed
  • 1 15½-ounce can chickpeas, rinsed, drained
  • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  • 1 teaspoon (or more) kosher salt
  • 10 cranks freshly ground black pepper
  • ¼ teaspoon ground coriander
  • Mint leaves, poppy seeds, and olive oil (for serving)

Recipe Preparation

  • Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

  • Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

  • Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

  • Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

  • Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.

Reviews SectionHummus literally translates as chickpeas in Arabic and in Hebrew. Meaning hummus is chickpea. So the correct name for this dish is actually Beet, Ricotta and Hummus Paté, or Beet, Ricotta and Chickpea Paté.Thanks!I got a single beet in a produce box and was stumped on what to do with just one beet - the definite answer is to do this. It's delicious. I added an additional 1/2 tsp of salt and juice from 1/2 a lemon but otherwise stuck to the recipe - it's so good, and so pretty.AnonymousRochester, NY04/23/20I rolled my ski mask into three layers to go to the grocery store last week and as soon as I stepped in the door realized it's quite hard to breathe through three layers of fabric. Alas, I couldn't touch my face because that defeats the purpose of a face mask in the grocery store so I slowly waddled through the store looking for tahini and ricotta while attempting not to pass out (the aisles are one-way and yes that was me doing laps around the canned aisle until I snatched the last can of garbanzo beans).Moral of the story - I would do it all again (perhaps one less layer of fabric over my face next time) to make this recipe. These are dark times. This is a bright recipe.I feel like a queen when I put it on my toast in the morning. A queen in sweats.* I also added a little more lemon juice and dash more salt than the recipe says.AnonymousDenver, CO04/14/20This was so simple and delicious. The bright color adds such a fun factor! My only suggestion is that I used almost double the amount of salt and another teaspoon of lemon juice, after the beet was added.AnonymousNew York, NY01/18/20This recipe was certainly tasty, but the color wasn’t a beautiful beet red as pictured. Instead, it was a somewhat sickly beige or tan color. I made it a second time, using the brightest red beets I could find. Again, not a rich red color at all. The first time, I used a creamy goat cheese as others suggested and I did like the flavor. The second time, I made the recipe exactly as written, using whole milk ricotta. I liked the flavor of this one. as well. I would only make it again if someone could tell me how to get the print beet red color shown in the photo.This is absolutely delicious! My husband and I just ate the whole thing together for dinner. We served it with sliced carrots and cucumbers, and warmed pita bread. We even roasted a couple of extra beets so we can easily make this again later in the week. I didn't have poppy seeds, and a whole jar was expensive at my local store, so I just used some chia seeds that I had instead. It still looked very cool along with the oil and mint for serving.lifeis_shortLOS ANGELES, CA08/18/19Very easy to make as written. The suggestion in the broader text to use goat cheese as a substitute for Ricotta is a good one. Also, if you have the time to do the chickpeas from dried, I suggest you do so. The bright pink color is a hit. The taste is even better. Really good recipe.Curt BakerWest Chester, PA05/29/19This otherworldly pink hummus will brighten your day and anything you put it on. It's perfectly balanced--creamy, sweet and savory, all at once. I've tried it on naan, with herbs, on roasted sweet potato rounds (though the colors sorta clashed), and with baked whole wheat pita. YUM! Will become a staple in my kitchen-- it's fun to eat neon pink!AnonymousSan Francisco, CA04/03/19I questioned whether I really needed yet "another" hummus iteration in my life. Now I know the answer is a definitive YES. I subbed Cumin for the Coriander, and I would always include the suggested toppings. The small amount of Ricotta, blended with the roasted beet took this staple appetizer, to new heights. I could have meditated on this as an entire meal!chefjeffSherman Oaks10/20/17

Our Best Beet Recipes

Beets are one of the most underappreciated root veggies. They’re often overlooked because of their bitter, earthy flavor but if you ask us that’s what makes them so special. They come alive when paired with bright, tangy flavors — or when roasted in the oven until tender and subtly sweet. Still not sure? Give these recipes a try they’re sure to make you a believer.

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Roasted Beet and Lentil Dip

This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.

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This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.

Summer Borscht

Ina&rsquos summery version of this Eastern European classic features plenty of beets &mdash but gets a nice, refreshing lift from cucumber, sour cream and plain yogurt. After the borscht chills completely, she tops it with an extra dollop of whipped cream and a sprig of fresh dill for a pretty finish.

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This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

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Beet Hummus

Although we love classic hummus, it’s also fun to add some creative variations to this Middle Eastern puree of chickpeas, tahini, garlic and olive oil. In our twist on tradition, we blend in roasted beets, which impart earthy sweetness and a gorgeous crimson color. Serve this eye-catching dip with pita bread, pita chips or crudités—or all three.

Beet Hummus

Ingredients

  • 1 large red beet
  • 1 Tbs. plus 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 can (15 oz./470 g) chickpeas, drained and rinsed
  • 1 garlic clove
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. tahini
  • 1/4 cup (2 fl. oz./60 ml) water
  • Sesame seeds and chopped fresh flat-leaf parsley for garnish
  • Pita bread or pita chips and crudités for serving

1. Preheat an oven to 400°F (200°C).

2. Place the beet on a sheet of aluminum foil, drizzle with the 1 Tbs. olive oil and season with salt and pepper. Wrap the beet tightly in the foil. Place the beet on the oven rack and roast until it is easily pierced with a knife, about 1 hour. Remove the beet from the foil and let stand until cool enough to handle.

3. Peel the beet and cut into quarters. Transfer to a Vitamix blender and add the chickpeas, garlic, lemon juice, tahini and water. Blend on medium-high speed until smooth. Add the 1/4 cup (2 fl. oz./60 ml) olive oil in a slow, steady stream and blend on medium speed until the oil is thoroughly incorporated. Season to taste with salt and pepper.

4. Transfer the hummus to a bowl and garnish with sesame seeds and parsley. Serve with pita and crudités. Serves 4 to 6.


What is Hummus?

Hummus is a spread made from ground chickpeas, ground sesame seeds (tahini), olive oil, lemon, garlic and cumin, originating in the Middle East.

This dish is my classic hummus recipe with the addition of a roasted beet, and has become a quintessential dip of mine. Clients regularly reach out to request it for their parties, as the color never ceases to WOW folks. And the beets can be swapped out for other veggies as the possibilities are endless y&rsquoall! Check out my carrot hummus for another fun twist. May the hummus variation exploration continue!

And for all of you roasted-beet-hummus-doubters out there&hellipjust hear me out. I like to think I know all about traditional hummus after living in the Middle East for 6 years and am all about playing with fun variations. So no, this is not a traditional hummus. It&rsquos a traditional hummus with the addition of a roasted beet, which adds a spectacular color, some more vitamins and minerals and a touch of sweet earthiness to traditional hummus. What&rsquos not to love about that&hellip.


Beet Hummus

Ingredients

  • 1 pound beets , about 3 medium
  • 1 - 15 ounce can chickpeas , drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon cumin
  • 1/2 lemon , juiced
  • 1 clove garlic , minced
  • 1/2 teaspoon salt
  • 1 tablespoon parsley , fresh, finely chopped (optional)
  • Soft goat cheese , or feta cheese, optional

Instructions

Nutrition

Tried this recipe? Let us know how it was!

Serve this delicious beet and garlic hummus recipe with pieces of fresh or toasted pita triangles, great crackers or vegetables. Multi colored peppers, cucumber spears or slices, cherry tomatoes, carrot and zucchini sticks and whole or cut fresh mushrooms all work really well.

The cheese on top is optional. It looks pretty and tastes great, but certainly leave it off if you prefer. I love it with goat cheese myself.


  • You can peel and dice the beets before or after they are cooked. I prefer after cooking for a couple of reasons. For one, they are a bit easier to peel after they have been cooked. Plus leaving the skin on while cooking helps to retain more of the nutritional value of the beets.
  • If you manage to have any leftovers of this fantastic hummus, it can be frozen for later use.
  • If you are a garlic lover, and I am, you can certainly add another clove of finely chopped garlic to the recipe. To me one of the joys of cooking is making a recipe your own, to suit your own taste.

If you are not familiar with tahini it is a sesame seed butter or paste. You can buy it in most grocery stores now. If you can’t find it in your local grocery store, try a health food store. They always carry it.

Hummus is a fantastic vegetarian appetizer recipe and without the added cheese, it is perfectly vegan as well.

I have also marked it as a Diabetic recipe because, even though it isn’t super low carb it is extremely healthy. Served with a mix of fresh vegetables for dipping, it’s a great diabetic appetizer recipe.

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Find Beet Greens at Farmer's Markets

Beet greens are standard fare at most farmers' markets right now, and beets are increasingly available with their greens in supermarkets—well, some supermarkets. Imagine my shock and disdain when I discovered a local grocery store was systematically chopping the bushy greens from bunches of beets and no joke, stuffing them in the trash!

To my dismay, the greens had been hacked from the roots, and rather brutally, it appeared. There had to be a blood-red beet bath going on in the refuse bin near the clerk who was busy trimming other produce.

"What happened to the beet greens?" I cried to the produce clerk.

"People complain about ɾm," he explained. "They don't want ɾm, so we're cutting ɾm off."

"You've got to be kidding!" I said, my voice rising in shock. "So what happens to those greens?" I inquired further, hoping Iɽ hear something positive.

"We throw ɾm away," he replied.

"Throw. Them. Away?" I exclaimed. "That's the most nutritious part of the beet!"

It wasn't his fault, but it's hard to keep your cool when you see food wasted like that. It's not just that beet greens are edible—they're incredibly good for you.

Supermarkets aren't alone in tossing beet greens. Farmers, eager to please their customers, often lob off the tops at the customers' request. By politely asking for the discards, I've scored gobs of free beet greens, but Iɽ be happier if the farmers didn't plant the idea of yuck in the minds of the shoppers by offering to cut them off in the first place. The hacked-off greens leave people wondering if you can eat beet greens at all! If farmers left the leaves intact and preached the joys of beet greens instead, thereɽ be far less confusion.

Furthermore, tossing edible greens is money down the drain. Wake up supermarket managers and farmers! Take a tip from Littleton Food Co-Op in New Hampshire, where I bought a bag of beauteous beet greens on vacation, no roots attached. I'm willing to bet that if beet greens were sold like kale, collards, and Swiss chard, theyɽ eventually win out over all of them.

Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg


Fresh Appetizer: Wine Paired with Roasted Beet Hummus and Honey Ricotta Dip

Sponsored Post: Whether you are hosting a wine party or looking for the perfect pairing for your dinner party menu, we’ve teamed up with Sonoma-Cutrer to provide wine inspiration for your next gathering.
Check out these two appetizer spreads, roasted beet hummus and honey ricotta dip, that are light enough for your winter refresh, but still cozy and pair well with wine. A perfect reason to get together with a friend this season or even just stay in.

I know I’m not alone when I say I massively overdid it during the holidays, but! That does not mean we need to stop getting together over food and drinks until next December.

In fact for me, it means the opposite. I’m all for extending the celebrations into this new year, rather than heading straight into hibernation mode now that December is a thing of the past.

That being said, we have felt a very real need to get back to more mindful and plant-focused eating habits, and in the spirit of keeping the party going, while also realizing everyone is desperately trying to dial it back after holiday indulgence, I was inspired to share our favorite standbys for a lighter spread. Our Beet Hummus with Seeds, and super simple Honey Ricotta with Black Salt taste decadent, but are on the lighter side, work great for a crowd, and of course pairs seamlessly with a bottle, or two of wine.

We paired everything here with Sonoma-Cutrer’s Pinot Noir, and were blown away by the quality and versatility of the wine. I find myself leaning towards Pinot more and more frequently as of late, whereas it’s a always been a favorite of Robert’s. As I’m sure you know by now, we are dangerously teetering into the wine nerd category. Just ask the wine shelf, actually 3 wine shelves in our basement. During our honeymoon in Northern California I had an abundant opportunity to expand my palette for Pinot, but it wasn’t until more recently that I started to really appreciate it thoroughly. The Vine Hill Pinot we featured here pairs amazingly well with root vegetables, making it the perfect compliment of the beet hummus.


Ingredients

  • 2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
  • 1/4 cup (60ml) extra-virgin olive oil, divided
  • 2 sprigs thyme or rosemary (optional)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup toasted shelled pistachios (about 2 ounces 55g)
  • 1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
  • 1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
  • 2 teaspoons (10ml) juice from 1 lemon
  • 1 small shallot, finely minced (about 1 ounce 30g)
  • 2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
  • 1 tablespoon (15ml) honey
  • 1/2 cup (100g) fresh ricotta

What inspired this Hummus Recipe

On our last trip to Israel, we found constant inspiration for cooking at home. The country is filled with breathtaking scenery, bustling marketplaces, and of course. flavorful food everywhere you turn! One of the most popular dishes we saw being served was hummus topped with shawarma chicken. It was full of flavor, smelled incredible, and was an instant favorite of everyone who tried it! We came home and made this hummus recipe topped with sauteed Shawarma Mushrooms as a vegan alternative and it was even better than we imagined it would be.


15+ of Our Best Beet Recipes

This fresh salad uses less than 10 ingredients and will brighten up any table, especially if you incorporate a variety of beets and oranges into the mix. We like navel and blood oranges with red and golden beets for major sunset vibes.

Pomegranate-Glazed Beets

Photography by Johnny Miller

The secret ingredient in this sweet side? Pomegranate molasses! Top with pistachios for a little crunch and you&aposre golden.

Beet & Walnut Hummus

Photography by Christopher Testani

Plain chickpeas are great, but red beets add an earthy flavor (and gorgeous color!) to hummus. Don&apost pass on the toppings, either. The walnuts and sesame seeds add a delicious nuttiness.