A Hummus Makeover

Brilliant beets add festive bling to the party favorite.
A Hummus Makeover
Turn your hummus red for the holidays with healthy and all-natural ingredients. (Lynda Balslev for Tastefood)

It’s time to dress up for the holidays. While this certainly applies to our wardrobes, here we’re talking about hummus. Hummus is a party favorite, easy to make in advance, and unfailingly popular. It’s also very beige in color. This recipe gives the dependable Levantine chickpea-and-tahini dip a holiday makeover, infusing it with a jolt of color and a sprinkle of bling to usher in the festive season.

For that task, look no further than the humble beetroot. Beetroots are sweet and earthy, packed with fiber, vitamins, and nutrients, and, for the sake of a party, they’re decidedly not beige. Their brilliant fuchsia flesh lends vibrance and extra depth of flavor (not to mention healthy antioxidants) to the hummus, elevating it to take center stage in your appetizer spread.

Other sweet and colorful root vegetables, such as carrots or sweet potatoes, can be substituted for the beets. Roast the sweet potatoes until tender, then peel. If using carrots, peel them first and then roast until very tender. Both vegetables will tint the hummus a warm orange color and contribute their flavor to the dip.

Once prepared, top off your hummus with a generous sprinkle of garnishes, such as grated lemon zest, chopped mint or cilantro, chopped pistachios, and a drizzle of olive oil for extra bling. It’s the party season, after all.

Turn your hummus red for the holidays with healthy and all-natural ingredients. (Lynda Balslev for Tastefood)
Turn your hummus red for the holidays with healthy and all-natural ingredients. (Lynda Balslev for Tastefood)

Roasted Beet Hummus

Active Time: 15 minutes Total Time: 15 minutes, plus roasting time for the beets Makes about 2 1/2 cups
  • 1 pound medium red beets, roasted until tender, skin removed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 garlic cloves, chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Sriracha
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
For the Garnishes
  • Extra-virgin olive oil
  • Finely grated lemon zest
  • Chopped fresh mint or cilantro
  • Chopped pistachios (optional)
For the Accompaniments
  • Baguette slices, pita bread, and seasonal crudités
Place all of the ingredients in the bowl of a food processor and process to blend. If too thick, add warm water to loosen. The hummus shouldn’t be too soupy. Taste for seasoning.

To serve, transfer to a bowl. Garnish with a light drizzle of olive oil, lemon zest, mint or cilantro, and, if desired, pistachios. Serve with baguette slices, pita bread, and/or crudités for dipping.

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The hummus can be made in advance and stored in an airtight container in the refrigerator for up to three days. Serve at room temperature.

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Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2021 Lynda Balslev. Distributed by Andrews McMeel Syndication.
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