Name: Best Beet Hummus
Prep time: 5 min
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mediterranean Recipes
Ingredients: 1 Beets; 1 head Garlic; 2 tbsp Olive oil; ¾ cup Red lentils; 2 tbsp Tahini; 3 tbsp Lemon juice; 1 tsp Smoked Paprika; 1 tsp Cumin; ¼ tsp Turmeric; ⅛ tsp Black pepper; 2 Whole-wheat pitas; 2 tbsp Olive oil; 1 pinch Smoked Paprika; 1 pinch Kosher Salt

Recipe Description

The Best Beet Hummus comes together in just a few simple steps. Simply roast the beets and garlic in the oven, cook the red lentils, and then blend everything together with fragrant spices, lemon juice, and olive oil. It’s super creamy, flavorful, and healthy to boot. I like serving this with homemade pita chips made from our whole-wheat pita recipe. Perfect easy appetizer or snack.

Unlike traditional hummus recipes, this one replaces chickpeas with red lentils. This yields super smooth and creamy hummus without having to peel off the chickpea skins or boil the chickpeas with baking soda. Packed with the flavor punch of cumin, roasted garlic, turmeric, smoked paprika, and lemon juice, this deeply flavorful dip is an absolute winner. If you are feeling fancy, make whole-wheat pita bread from scratch.

To make the Best Beet Hummus, you will need the following ingredients:

Recipe Features

Dairy-Free Recipes

Low Cholesterol Recipes

Vegan Recipes

Vegetarian Recipes

Cuisine

MMediterranean Recipes

Steps to make

1

Preheat oven

Preheat the oven to 375 ℉.
2

Prepare beets and garlic

1 min

Place beet wedges and 1 head garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt to taste. Toss to coat. Wrap the garlic in parchment paper.
3

Roast

35 min

Roast for about 35 minutes or until the beets are fork-tender.
4

Cook red lentils

20 min

Meanwhile, in a saucepan, combine ¾ cup red lentils and 1 ½ cups water and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10 minutes. Strain to remove any excess water.
5

Combine hummus ingredients

3 min

In a food processor, combine the cooked red lentils, roasted beet wedges, half of the roasted and peeled garlic cloves, 2 tablespoons tahini, 3 tablespoons lemon juice, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ¼ teaspoon turmeric, ⅛ teaspoon black pepper, and the remaining 1 tablespoon olive oil. Blend all until smooth for 2-3 minutes, pausing halfway to scrape down the sides. Add more oil or cold water, 1 tablespoon at a time, to reach the desired texture.
6

To make homemade pita chips

1 min

To a small bowl, add the remaining roasted and peeled garlic cloves, 2 tablespoons olive oil, and a pinch of smoked paprika and salt. Mash the garlic with a fork.
7

Roast pita wedges

10 min

Place the pita wedges on a baking sheet and brush with the garlic olive oil mixture. Roast at 375 ℉ for 5 to 10 minutes until crispy and golden brown.
8

Serve

Serve with an extra drizzle of olive oil and pita chips.