Roasted Beet Hummus with Za’atar

Perfectly balanced flavor, brilliant color, and Middle Eastern flair… Roasted Beet Hummus with Za’atar is a delicious spin on classic hummus.

Audra Mulkern for A Kitchen Box

Roasted Beet Hummus with Za’atar

  • 1 medium to large sized red beet – approx. 1 cup of cooked beets
  • 1 (15-oz) can garbanzo beans, drained, rinsed and peeled*
  • 2-4 garlic cloves, peeled
  • ¼ cup tahini
  • 1 tsp salt
  • juice from 1 lemon or 3 Tbsp
  • 2 Tbsp of white balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tsp of za’atar

Preheat the oven to 400º.

Slice off the beet greens but leave a small bit as a handle. Wrap the beet in foil, set in a baking dish, and roast 45-60 minutes until the beet is tender when poked with a knife. Transfer the beet to a cutting board to cool. Once cool enough to handle, peel, slice off the tops, then cut into chunks.

To the jar of a blender or food processor, add the cooked beet, garbanzo beans, garlic cloves, tahini, salt, lemon juice, vinegar, and olive oil. Blend until smooth. You may need to add a splash or two of water, vinegar or lemon juice to get it to your desired consistency. Give it a taste test and adjust seasoning if needed.

Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with za’atar. Serve with Za’atar Dusted Pita Chips.

*Peeling the garbanzo beans is optional but the extra effort here will reward you with a silkier hummus.

Image and recipe by Audra Mulkern of Rooted in the Valley.

Audra Mulkern for A Kitchen Box

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