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–+ servings

Beet Hummus with Lemon & Dill

5 from 1 review
This quick, simple, minimal-ingredient spread is bright pink, incredibly delicious and packed with bright, tangy flavor and richness from tahini, lemon and dill. The color is only half of the fun, the flavor matches it with every bite.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16

Equipment

Ingredients

  • 1 large (175g) red beet
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh dill, plus more for garnish
  • 2 garlic cloves
  • 3 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 1/2 teaspoon Diamond Crystal kosher salt

Instructions 

  1. Preheat the oven to 425°F. Peel the beet, wrap it in foil and roast for 30-45 minutes, or until fork tender.
  2. Drain and rinse the can of chickpeas and remove the skins.
  3. Once the beet is out of the oven, let it cool then cut into chunks.
  4. Add the beet, chickpeas, 1/4 cup of tahini, 1/4 cup of olive oil, 1/4 cup dill, 2 garlic cloves, and 3 tablespoons of lemon juice to the food processor. Process until smooth and season with 1/2 teaspoon of kosher salt, adding more as preferred.
  5. Process again for 1-2 minutes, or until the hummus is completely smooth.
  6. To serve, spread the hummus onto a plate or shallow bowl, using the back of a spoon to create a swirl. Top with a drizzle with olive oil, fresh dill and flaky salt.
Serving: 2 tablespoonsCalories: 84kcalCarbohydrates: 5gProtein: 2gFat: 6g