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SMOKY BEETROOT HUMMUS

Smoky Beetroot Hummus // The Year in Food

My birthday happened at the beginning of the month. I hosted a big seafood feast. I wanted a bunch of my favorite people together at a table and a ton of seafood – Dungeness crab, oysters, a big stew with mussels and clams and fish, etc. As these things go, I had an overly grand vision whose execution kinda knocked the wind out of me. Sunday arrived, people began to show up, and for as much time as I had spent prepping dishes in advance, most of it remained uncooked. So the kitchen is where most of the party happened. Everyone offered to help, and it was a happy chaos of chopping and maneuvering and questions and multitasking and champagne-drinking and oyster-shucking and stew-making. This seems to be how parties go when I host them. I construct laughably ambitious plans. I do not pull them off before people show up. We end up in the kitchen.

Smoky Beetroot Hummus // The Year in Food

This dip was supposed to be an appetizer at the party. The beets had already been roasted. But they were hiding out in the fridge and amidst the commotion in the kitchen, I completely forgot about it. So it goes. This was inspired by a dish that I had at Linger in Denver while hangin’ with Kelsey. They garnished theirs with dill and pistachios and feta and I followed their lead. I love how bold the magenta color is, and how quiet the beet flavor is in the end result. I’m all about exploiting beets for their color. And it’s amazing what just a half teaspoon of smoked paprika will do to a dish. It felt like something was missing until I added it. If you don’t have smoked paprika, this would be a wise moment to invest in some. Makes a world of difference.

Smoky Beetroot Hummus // The Year in Food
Smoky Beetroot Hummus
Serves 4 to 6

3 small beets, about 1/2 pound
1 (15 ounce) can chickpeas, rinsed and drained
Juice of 1 lemon
2 tablespoon tahini
2 cloves garlic, pressed or minced
1/2 – 1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon chile flakes

1/4 cup shelled pistachios, coarsely chopped
2 tablespoons chopped dill
French Feta, for serving
Crackers, for serving

Preheat oven to 400 degrees.

Rinse the beets. Pierce them a few times with a fork, place in a small, greased baking dish, and cover with aluminum foil.

Roast until tender, about 45 to 60 minutes. Set aside to cool.

While the beets roast, add the chickpeas, lemon juice, tahini, pressed garlic, sea salt, paprika and chile flakes to the bowl of a food processor. Don’t combine yet. Set aside.

When the beets are cool enough to handle, peel them. Dice the beets and add to the food processor.

Puree until a smooth (or chunky, if you prefer) puree forms. You may need to add a tablespoon or two of olive oil to thin. (I didn’t.)

Serve in a wide, shallow bowl, garnished with the pistachios and dill.

  • Grubarazzi - I love the addition of pistachios and the wonderful herb topping. It’s amazing how quickly time passes lately!ReplyCancel

  • phi @PrincessTofu - I’ll eat practically anything with smoked paprika! Thanks for the idea…ReplyCancel

  • Katrina @ Warm Vanilla Sugar - I love beet hummus! This recipe looks lovely :)ReplyCancel

  • sara forte - how gorgeous. I’ve been trying to come up with something similar for my bowl book – and then here it is executed exactly as I’d like. Go figure. Maybe not as planned, but your birthday sounds like a hit. Hope you felt celebrated and loved. Cheers to another great and exciting year ahead, friend.ReplyCancel

  • Stefani Greenwood - Happy Belated Birthday! I will be making this for sure!!!ReplyCancel

  • Ashley - THIS! YES. “I construct laughably ambitious plans. I do not pull them off before people show up. We end up in the kitchen.” Also…smoked paprika…mmmhmReplyCancel

  • Angela Brown - Wow! Really amazing photos! I love exploiting beets for their color…they make even the most simple dishes look so striking and fancy! Thanks for sharing.ReplyCancel

  • ileana - What a gorgeous color. Trying this out soon!ReplyCancel

  • ileana - and ps happy birthday!ReplyCancel

  • autumn - Happy belated birthday! This year on Thanksgiving, I forgot the cranberry sauce in the fridge. Like this though, it got it’s due after the big day.ReplyCancel

  • Mimi - The prettiest hummus photo I’ve ever seen!ReplyCancel

  • Jeanine - so beautiful, happy belated birthday!

    Ha, I too always turn to smoked paprika when I feel like something is missing… such an amazing flavor :)ReplyCancel

  • Sini @ my blue&white kitchen - What a gorgeous color! And happy belated birthday to you, Kimberley!ReplyCancel

  • la domestique - The dip is gorgeous! Happy belated birthday to you!ReplyCancel

  • carey - You and I sound like party planning twins. So much ambition, so little time! (I’ve convinced myself that guests are happier hanging out in a busy kitchen helping/watching the magic happen. I think it’s actually kind of true.)

    I love beets in pretty much any form, but smoky hummus definitely just jumped to the top of my list. So gorgeous!

    And happy (belated) birthday! :)ReplyCancel

  • Amy T - Beets and Hummus, two of my favorite foods. Must fix for Christmas, and Happy belated birthday.ReplyCancel

  • Vihar Y. - Smoky beetroot hummus recipe looks great especially considering that I hate beetroot! Preparation method looks great along with the amazingly vivid images. ReplyCancel

  • Adam - Wow, I just love that color! It looks fantastic and I’m sure it tastes fantastic too!ReplyCancel

  • Irina @ wandercrush - I go a bit crazy with smoked paprika, and especially around wintertime it does wonders for dishes. And beetroots have that strange ability to make everything beautiful…a lethal combination! I hope you’re having a lovely holiday season, and happy very-belated birthday!ReplyCancel

  • Sequoia@casapepeoakland.com - Simply beautiful, Kimberley! You’re always an inspiration!ReplyCancel

  • Helen @ Scrummy Lane - What beautiful photographs you have here!
    I love the idea of this hummus recipe, too. Hummus is always very tasty but the colour of this is just incredible and with the addition of the pistachios and feta etc. … wow, deliciousness itself! Thanks so much for sharing this!ReplyCancel

  • Lauren - I just made this to try for dinner and it was absolutely delish. I didn’t add the cheese b/c I’m fasting, but it didn’t take away from it at all. Thanks for the wonderful idea.ReplyCancel

  • kelsey - YES YES YES! Such a great memory, for me! So glad you went for it. Stunning. 10x more beautiful than the original. Big love to you!ReplyCancel

  • Alex - Hummus is one of my favorite snacks in the world! Probably because it’s both tasty and vegan. I definitely want to try this recipe. I usually make a more traditional hummus but this one looks soooo good!ReplyCancel

  • Victoria - Una gran idea y unas fotos preciosas, gracias por compartirla
    Un saludoReplyCancel

  • June Keith - I made this. It is wonderfully delicious as well as very beautiful. Love the beets with beans. Very earthy. Two of my favorite things, together. Oh my. thanks.ReplyCancel

  • Beth - Can’t wait to try this! Chick peas are cooking right now – any idea how many cups of cooked-from-dried chick peas to use here?ReplyCancel

  • Beth - In case anyone else has this question as well, the Reluctant Gourmet website says that a 15 oz can yields 1.5 cups drained cooked beans.ReplyCancel

  • Hannah - I love me some beets so this is right up my alley! Thanks for the post!ReplyCancel

  • Jiin - Hello, I was wondering how long this will last in the fridge? Thank you!ReplyCancel

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