Photo: Thomas J. Story
YieldsServes 12 (makes 2 1/4 cups) (serving size: 3 tbsp.)
AuthorHealdsburg Shed, Healdsburg, California

In addition to the stunning color, beets give this hummus a gentle sweetness and earthiness. It's a favorite on the cafe menu at Healdsburg Shed in Northern California.

How to Make It

Step 1
1

Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.

Step 2
2

Let beet cool; peel and quarter. Purée in a food processor until smooth, scraping inside of bowl as needed.

Step 3
3

To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.

Step 4
4

Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.

Step 5
5

Make ahead: Up to 2 days, chilled.

Ingredients

 1 medium beet (6 oz.)
 1 can (15 oz.) chickpeas (garbanzos), drained, 2 tbsp. liquid reserved
 1/4 cup tahini (sesame paste)
 1 large garlic clove, minced
 1 large lemon
  About 1/2 tsp. kosher salt
  About 1/4 tsp. pepper
  About 1/4 cup extra-virgin olive oil
  Small chervil or parsley sprigs (optional)

Directions

Step 1
1

Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.

Step 2
2

Let beet cool; peel and quarter. Purée in a food processor until smooth, scraping inside of bowl as needed.

Step 3
3

To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.

Step 4
4

Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.

Step 5
5

Make ahead: Up to 2 days, chilled.

Roasted Beet Hummus