Dramatic, crunchy hummus

beet-hummus-topA new twist on an old favourite. Beets add a dramatic deep colour to an otherwise ordinary hummus. I particularly like the crunchy cashew topping.

It looks stunning served with lots of deep coloured veggies like red and yellow peppers, carrots, and broccoli.

Roasted Beet Hummus:

Dramatic colour and a great crunch take this hummus to the next level.

Dramatic colour and a great crunch take this hummus to the next level.

1 1/2 pounds beets, roasted, peeled and chopped
1 1/2 cups chickpeas (canned or cooked)
3 cloves garlic
2 Tbs tahini
2 Tbs olive oil
2 Tbs lemon juice
2 Tbs orange juice
pinch of salt

Cashew-Herb Topping:
1/4 cup cashews, toasted
3 Tbs minced dill or parsley
3 Tbs mined green onions
pinch of salt


Combine beets, chickpeas, garlic, tahini, olive oil, citrus juices, and salt in a blender, food processor or if using a hand-blender place in a deep bowl. Blend up until everything is smooth. If it gets caught up, add a tablespoon of water to help it out.
To make the crumble: chop up cashews, mix them in a small bowl with the herbs, green onion, and salt.
Sprinkle the cashew mixture over the dip just before serving to keep the crunch. This dip is great either cold or at room temperature.

Report a typo: highlight the text in question and press Ctrl+Enter to report.

About the Author

Chakula Chick
Teacher extraordinaire by day, creator of good food by night. Join me as I cook my way through Tanzania with (mostly) local ingredients!