Beet and Feta Hummus Recipe
Blending a fully roasted, cooled beet into the hummus base, rather than a raw one, keeps the dip's texture smooth instead of grainy, while still turning the whole thing a vivid pink.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 6
Ingredients
- 1 medium beet, roasted, peeled, and cooled
- 1 15 oz can canned chickpeas, drained and rinsed
- 1/3 cup tahini
- 3 tbsp lemon juice
- 1 clove garlic clove
- 1/3 cup feta cheese, crumbled
- 2 tbsp olive oil, plus more for serving
- 1/2 tsp salt
- 1 tbsp fresh dill or mint, for garnish
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Instructions
- 1If needed, roast the beet: wrap in foil and roast at 400°F for 45-60 minutes, until tender, then cool and peel.
- 2Chop the roasted beet into rough chunks.
- 3Combine the beet, chickpeas, tahini, lemon juice, and garlic in a food processor and blend until mostly smooth, scraping down the sides as needed.
- 4With the processor running, drizzle in the olive oil and blend until creamy.
- 5Add the feta and salt, and pulse a few times to combine, leaving small flecks of feta rather than blending it fully smooth.
- 6Taste and adjust lemon or salt, then spread into a serving bowl.
- 7Drizzle with olive oil and scatter with fresh herbs before serving.
Tips & variations
- No time to roast a beet? A well-drained can of whole cooked beets works in a pinch, though the flavor is milder.
- Swap feta for goat cheese for a creamier, less salty version.
- Peeling the chickpeas' skins off before blending, tedious as it is, makes the hummus noticeably smoother if you want a restaurant-style texture.
Storage & reheating
Refrigerate in an airtight container for up to 5 days. This is served cold or at room temperature and isn't reheated, let it sit out for 15 minutes before serving for the best texture.
Nutrition
A fiber- and protein-rich dip, with a moderate amount of fat from the tahini, olive oil, and feta.
Tips from the Tulo kitchen
- Blend longer than feels necessary, the processor needs real time to break the chickpea skins down for a silky texture, not just a chunky puree.
- Add the olive oil in a slow stream while the machine runs rather than all at once, the same emulsifying trick used for mayonnaise, it helps the dip stay creamy instead of separating.
FAQ
Can I use a raw beet instead of roasting it?
Roasting is worth the extra time, it brings out the beet's sweetness and softens it enough to blend completely smooth. A raw beet will taste more bitter and can leave the hummus slightly gritty.
Why is my hummus grainy instead of smooth?
Usually undercooked chickpeas or too little blending time. Canned chickpeas are already soft, so give the processor a full few minutes and scrape down the sides often.
What can I serve beet and feta hummus with?
Pita, flatbread, or raw vegetables like cucumber and carrot all work well, the earthy sweetness of the beet also pairs nicely with something crunchy like pita chips.
