📝 About This Recipe
This stunning, vibrant magenta dip is a sophisticated twist on the classic Levantine staple, combining the earthy sweetness of roasted beets with the creamy richness of tahini. By roasting the beets until caramelized, we unlock a deep umami flavor that perfectly balances the bright acidity of fresh lemon and the pungent kick of garlic. It is as much a feast for the eyes as it is for the palate, offering a silkier, more complex profile than your average store-bought spread.
🥗 Ingredients
The Roasted Base
- 2 medium Fresh Red Beetroots (scrubbed and stems removed)
- 1 tablespoon Olive Oil (for roasting)
- 1 clove Garlic (kept in its skin for roasting)
The Hummus Body
- 1 can (15 oz) Chickpeas (drained and rinsed, skins removed for extra silkiness)
- 1/2 cup Tahini (high-quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 2-3 pieces Ice Cubes (the secret to a fluffy texture)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
Garnish & Toppings
- 1/4 cup Feta Cheese (crumbled)
- 5-6 leaves Fresh Mint Leaves (torn or chiffonade)
- 1 tablespoon Toasted Pine Nuts (or nigella seeds)
- 1 pinch Sumac (for a citrusy finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed beetroots and the unpeeled garlic clove on a large piece of aluminum foil.
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2
Drizzle the beets with 1 tablespoon of olive oil and a pinch of salt. Fold the foil to create a sealed pouch and place it on a baking sheet.
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3
Roast for 45-50 minutes, or until the beets are easily pierced with a sharp knife. Remove the garlic clove after 20 minutes so it doesn't burn.
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4
Allow the beets to cool slightly. Under running water, slip the skins off the beets (they should slide right off) and chop them into quarters.
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5
Squeeze the roasted garlic out of its skin and set aside.
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6
In a high-speed food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture becomes thick and pale.
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7
Add the chickpeas, roasted garlic, cumin, and sea salt to the processor. Blend for 2 minutes, scraping down the sides halfway through.
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8
Add the roasted beet quarters. Blend on high until the mixture turns a vivid, uniform purple color.
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9
While the motor is running, drop in the ice cubes one by one. This aerates the mixture, creating an incredibly light and creamy texture.
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10
Slowly drizzle in the extra virgin olive oil while processing until the hummus is glossy and smooth.
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11
Taste and adjust the seasoning, adding more lemon juice for brightness or salt as needed.
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12
Transfer the hummus to a wide, shallow bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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13
Top with crumbled feta, toasted pine nuts, fresh mint, and a generous dusting of sumac before serving.
💡 Chef's Tips
For the smoothest possible hummus, take 5 minutes to pinch the skins off the chickpeas; it makes a world of difference. If you are short on time, you can use pre-cooked vacuum-packed beets, but you will miss the smoky depth of oven-roasting. Always use cold-pressed extra virgin olive oil for the finishing drizzle to ensure the best flavor profile. If the hummus is too thick, add a tablespoon of cold water at a time until you reach your desired consistency. Wear gloves when peeling the roasted beets to avoid staining your hands bright pink!
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crispy za'atar-dusted pita chips. Pairs beautifully with a crisp, chilled glass of Rosé or a refreshing mint lemonade. Use it as a vibrant base spread for an open-faced avocado toast or a Mediterranean veggie wrap. Accompany with a platter of raw crudités like Persian cucumbers, heirloom carrots, and radishes. Serve alongside grilled lamb skewers or roasted halloumi for a complete Middle Eastern feast.