How do you describe the flavor of hummus? Garlicky, nutty, earthy, and rich in citrus flavor is what pops into my head. Hummus is my family’s all-time favorite. Having a big harvest of beets from our garden led to this ultra-fresh beet hummus. It won the “Family Choice Award” at our house this year.
Besides those distinct flavors, I love the creamy texture of hummus. It’s a perfect and versatile dip/spread for so many things. When adding beets, the traditional hummus is upgraded to a totally new level. The intense tart citrus pairs amazingly well with the sweet cooked beets. And just look at its fabulous color.
When there is a choice, I like to use whole-ingredient in recipes. How about you? I mean whole-ingredient, such as whole, fresh garlic cloves, instead of garlic powder. This time, instead of using tahini, I used roasted whole sesame seeds.
Tahini is the oily paste produced from grinding sesame kernels. In the past, I would use store-bought tahini in many recipes, including hummus. However, I always found there to be a little bit of bitterness in tahini. I remember my dad using a pestle and mortar to crush roasted sesame seeds for many Chinese recipes. This way you avoid the nutrition depleting food processes and bitter aftertaste. Of course, it also tastes and smells much more robust.
Now, let’s blend all of these in a food processor.
Roasted sesame seeds
Cooked beets (see my recent post: 3 Ways to Make Beet Puree)
Lemon zest and freshly squeezed lemon juice
Roasted cumin seeds
By the way, you can buy sesame seeds at the grocery store bulk section. Using whole seeds is also much cheaper than buying the tahini. You can freeze the seeds in a sealed bag and they will last for a long time.
Have you found store-bought hummus to be very salty? If so, making your own at home would be the best choice. If you want to try something new and different, this ultra-fresh beet hummus is going to blow your mind. Don’t hesitate to bringing it to your next tailgate party.
- 1½ teaspoons roasted cumin seeds
- 3 cups cooked chickpeas
- ⅓ cup roasted white sesame seeds
- 6 oz cooked beet
- 4 garlic cloves
- ¾ teaspoon salt or less to taste
- ⅓ cup fresh squeezed lemon juice
- Lemon zest (from ½ medium size lemon)
- 2 tablespoons grapeseed oil
- ⅓ cup water
- Grind the roasted cumin seeds into powder in a spice or coffee grinder .
- Reserve ½ teaspoon of sesame seeds and a pinch of lemon zest for garnishing. Transfer the cumin powder and the remaining ingredients into a food processor. Blend until smooth. Garnish with sesame seeds and lemon zest . Serve cold or warm.