Golden Beet Hummus

This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1¼ cups or about 10 (2 tablespoon) servings.

📝 Ingredients

• 10 ounces golden beets (washed)
• 2 cloves garlic (skin left on)
• 2 teaspoons olive oil
• 1 lemon juiced
• 1/4 cup tahini
• kosher salt (to taste)
• za'atar (for serving)

👨‍🍳 Instructions

1. 1Preheat your oven to 400℉ (or 200℃).
2. 2Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil. On a separate sheet of foil, place the cloves of unpeeled garlic. Drizzle both with a little olive oil and a small pinch of salt. Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
3. 3Once roasted, allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy. Once peeled, cut into quarters.
4. 4In the bowl of your food processor, add the peeled and quartered beets and roasted garlic, the lemon juice and tahini with a pinch of kosher salt.
5. 5Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
6. 6Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar. Serve with warm pita, toasted naan and/or veggies.