Beet hummus is an unexpected and delightful twist on the classic. Beets add a gorgeous, bright hue as well as a flavor boost and additional health benefits. And who doesn’t love hummus?
If you’ve ever found yourself with an extra beet or two and wondered what to do with it, you’ve come to the right place. Adding a beet to your classic hummus recipe is brilliant.
What’s so great about beets?
This vegetable, with its jewel-like color, is a true treasure. Here are just a few of the reasons I love beets:
Their health benefits, which include ridiculously high levels of all kinds of good stuff that cleanses our organs, purifies our blood, and keeps us healthy.
Their aphrodisiac qualities. It’s true! I read it on the internet. Beets contain a substance that helps humans create sex hormones!
Their feel-good qualities. Again, according to the all-knowing internet, a substance in beets causes a brain reaction similar to what happens when you eat chocolate. It can even help to alleviate depression. Who couldn’t use a little of that?
The fact that they taste like the vegetable world’s version of candy. I mean really, what’s not to love?
But if I’m being completely honest, we love beets most for the beautiful pop of bright pink color they add to a plate. Just look at this gorgeous Roasted Beet Hummus. Can you imagine a more perfectly beautiful food?
For this quick hummus, I used beets that I roasted in a slow cooker, but you could use store-bought steamed beets if you don’t feel like roasting or steaming the beets yourself. Made like a traditional hummus, with beans, garlic, and tahini, this bright spread is sweeter than the regular type, thanks to the addition of beets. A dose of freshly ground pepper adds a welcome bite.
Prep Time5 minutes
Total Time5 minutes
1 small clove garlic
1 15-ounce can white beans, rinsed and drained
1 medium beet, roasted (try our easy slow cooker method), peeled, and cut into several pieces
¼ cup tahini
¼ cup olive oil
¼ cup lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Sliced green onions, fresh cilantro, or fresh mint leaves to garnish
Mince the garlic clove in a food processor.
Add the beans, beet, tahini, olive oil, lemon juice, salt, and pepper and process until smooth.
If the mixture is too thick, feel free to add additional olive oil as needed to achieve desired consistency.
Jewish recipes are the heart of every Jewish holiday celebration. There’s a special dish (or five!) for every occasion, from the high holidays to Shabbat dinners! Here are my favorite Jewish recipes for the holidays or any day.
Brisket is braised in a mixture of red wine, beef broth, dried fruit, and North African spices for a Mediterranean take on the traditional Jewish holiday dish. This recipe was adapted from a recipe by Jayne Cohen in Bon Appetit.
You can make a gluten-free version by substituting gluten-free brown rice flour for the flour. You can also jazz up the recipe by adding thinly sliced scallions or substituting sweet potatoes, parsnips, or apples for some (or all) of the potatoes. This recipe serves about 4 people and is easily doubled or tripled.
This Instant Pot hummus from scratch starts with dried chickpeas and takes less than an hour to make—and that's start to finish time. There's no need to soak the beans. The result is lush, rich, creamy, and full of flavor.
This is a great way to use up leftover cooked couscous. The dressing can be whisked together in a bowl, but is especially easy to make in a food processor—chop the parsley leaves in the processor first, then add the other ingredients and process until smooth.
Ground lamb is mixed with lots of fresh herbs, aromatics, and spices and then grilled on skewers. I like to serve these with pita bread, hummus, tzatziki, harissa or chermoula, and a salad of romaine, cucumbers, and tomatoes with lemon dressing. Brown basmati rice is a great accompaniment as well.
Pita bread is surprisingly easy to make and watching the rounds puff up in the oven is so, so satisfying. Use them for sandwiches or cut them into triangles and use them to scoop savory Middle Eastern dips like my Instant Pot Hummus, baba ganoush, or tzatziki.
Sufganiyot are traditional Israeli jelly donuts often eaten during Hanukkah, along with other fried foods. Because, of course, fried foods celebrate the miracle of the oil! This recipe makes a simple, lightly sweetened fried dough that can be filled with jelly or the fillling of your choice and dusted with powdered sugar.
Israeli Salad, distinguished by finely diced tomatoes and cucumbers, is described (by Wikipedia) as "the most well-known national dish of Israel." Variations on the theme are limitless. Our version includes hard boiled eggs and feta cheese.
This bright, fresh, kosher for Passover salad—a take on the popular Middle Eastern bread salad called fattoush—gives the plain crackers new life. Spiced, baked matzo “chips” replace the usual flat bread, but other than that, this hearty salad packs all the fresh herby, tangy, spicy flavor you expect from fattoush.