You guys, my whole kitchen is pink. (And no, we haven’t repainted.) It’s because I’ve been making this beet hummus recipe several times a week since I invented it on Super Bowl Sunday. And so, at any given time, you’ll find several puddles of pink beet juice splattering my counter top, dotting my dish towels, and making my hands look like I’ve been housebreaking a unicorn.
Why Beanless? Why Beets?
I know what you’re thinking: if you don’t want the mess, why not just make normal hummus? Don’t get me wrong – I love a delicious homemade hummus as much as the next health nut. But when I’m feeling bloated or preparing a big spread with lots of heavy food, I don’t really feel like gorging on garbanzo beans. Paleo peeps will also point out that beans are FODMAPs, contain lectins (which contribute to leaky gut), and are high in phytic acid, which can keep your body from absorbing the nutrients in your food.
Spreading your crackers and veg with beet hummus is a flavorful and healthy substitute! In addition to being a cheerful shade of magenta, beets:
- Help keep blood pressure in check
- Can up your performance at the gym
- Fight inflammation
- Aid in digestion
- Are a low-calorie, nutrient-dense food
Also, this recipe is vegan and paleo, so everyone at the party can enjoy it. Unless, of course, they don’t like beets. In which case, it’s their loss now isn’t it?
A Quick Word About Roasting Beets
Beets’ natural sugars can make roasting tricky, as they can scorch if you’re not careful. Pay particular attention to the smaller beets in your bunch, checking every 15 minutes or so. If you sense they’re starting to burn, put a few drops of water into their foil package to keep them from scorching. You may even consider wrapping itty bitty beets in packages of twos.
Because beets vary in size, I’ve also included a wide range in my cook time. Start checking after 40 minutes or so. You know your veggies are done when you can pierce them easily with a fork.
Roasted Beet Hummus
This flavorful spread makes a beautiful appetizer, but also goes great with pasta or even on eggs.
- 8 baby beets, scrubbed and trimmed
- 1 1/2 tsp caraway seeds
- 1/4 c extra virgin olive oil
- 1/4 c tahini
- 1 clove garlic
- 1 tbsp lemon juice
- 3/4 tsp Kosher salt
Preheat oven to 400 degrees and prepare a rack in the center. Line a baking sheet with foil or use a Silpat.
Wrap each beet individually in foil and place on the prepared baking sheet. Roast for 40-60 minutes, checking every 15 minutes or so to be sure they don't scorch.
Remove beets from oven when they can easily be pierced with a fork. While they cool, place a pan over medium heat. Once hot, add the caraway seeds and toast until fragrant, stirring often. (About 1-2 minutes.) Remove from heat.
When beets are cool enough to handle, peel and quarter them, then place them in a food processor. Add the toasted caraway seeds and all remaining ingredients. Process until smooth, and serve.
Serving suggestion shown: top with dill, pine nuts, crumbled goat cheese, and a drizzle of good olive oil.
Prefer a sweeter spread? Try my Vegan Chocolate Cake Batter. Or, if you’re looking to complete your smorgasbord, these Savory Roasted Pumpkin Seeds With Rosemary + Garlic ought to do the trick!