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!
- 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)
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.
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.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Pasta Primavera with Beets, Radishes and Radicchio
This colorful recipe makes the most of what&rsquos available at the farmer&rsquos market during the spring. Roasted beets are paired with radishes, radicchio, red onion, ricotta salata and garlic for a hearty pasta salad that&rsquos as good to look at as it is to eat.
Beets With Chive Cream
Bive sweet-and-earthy roasted beets a tangy upgrade with a simple Greek yogurt-based dipping sauce. This easy recipe is one you'll make again and again.
Beet Salad with Walnuts and Goat Cheese
Beets and goat cheese are a classic combo, making them the perfect ingredients for this simple salad. We add buttery walnuts, peppery greens and a simple vinaigrette for a recipe you&rsquore sure to return to.
Beet, Ginger and Red Cabbage Soup
This creamy, ruby red soup has a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts for a simple, yet delicious, finish.
Ina proves you don&rsquot need much to elevate the humble beet. With a little orange juice, raspberry vinegar and fresh thyme, she turns it into a company-worthy side that&rsquos easy enough to make any night of the week.
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.
Beet juice stands in for vermouth in this earthy, refreshing take on a Negroni. If your favorite taste is bitter, this is your drink.
Roasted Beets with Warm Fennel Vinaigrette
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage). It's beautiful, delicious and good for you!
Microwave Beets with Greens and Goat Cheese
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.
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.
Beet and Carrot Latkes
These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots. They&rsquore great during the holidays &mdash but we&rsquod gladly eat them year-round!
Hasselback Beets with Dill Yogurt Sauce
Give beets the hasselback treatment to ensure tangy dill yogurt sauce in every bite. Worried about making all those perfectly spaced slices? This recipe will walk you through it, step-by-step.
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.
Quick Ginger Beets
Looking for a new way to dress up roasted beets? Try a mix of cider vinegar, fresh ginger and honey.
Beet Tahini Hummus
The sweet earthiness of beets in this hummus is tempered by hummus tahini and creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.
Beets With Creamy Balsamic Vinaigrette and Mint
Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.
Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.
Beet and Cabbage Salad
Need a quick and easy side for pork chops, burgers and more? Toss grated beets and thinly sliced cabbage in a sweet-and-sour caraway vinaigrette.
Beets with Walnut Pesto
You can use red or golden beets in this flavorful side. They&rsquore both equally delicious tossed with a simple, herbaceous parsley pesto.
Balsamic Roasted Beet Salad
The secret to flavorful beets? Dress them with vinaigrette while they&rsquore still warm &mdash they&rsquoll absorb more of the dressing that way.
Creamy Beet Toast
Need a break from your routine avocado toast? Spread cream cheese onto bread and top with tender roasted beets for a brunch-worthy dish you&rsquoll want to make every weekend.
Shredded Beet and Apple Salad
If you know someone that says they don&rsquot like beets, it&rsquos only because they haven&rsquot tried this sweet-and-tangy salad. We drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts. Who could say no to that?!
Red Berry-and-Beet Smoothie
When fresh berries aren't in season, use frozen for drinks like this brilliantly colored, high-fiber smoothie. The beet adds a wonderful earthiness, plus antioxidants and fiber.
Warm Maple and Orange Beet Salad
If you have parchment, you can cook these beets in the microwave in a pouch, a la en papillote. Just lay out a rectangle large enough to hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, like a book. Start rolling and crimping starting from one edge to the other-as you would a hand pie or empanada-until the beets are sealed inside.
Roasted Beet Salad
Use every part of your beets (including the leaves) with this easy and delicious recipe. If you&rsquove never cooked beet greens before, you&rsquore missing out. They&rsquore mild and subtly sweet &mdash the perfect addition to any salad.
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.
- 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.
- 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
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.
- 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.
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.