Beet Hummus Recipes

I don't have a recipe, but Zorba's in BR always has a seasonal hummus. This beet version was their Thanksgiving offering. We went a few weeks ago and for spring they had spinach hummus with fried artichokes.

Thier's was very creamy. I'm guessing they replace most or all the chickpeas with whichever vegetable they are featuring.

There have been threads in the past with recipes, and I've tried them but cannot figure out how to make a hummus that is anything like what you can get at the restaurants in BR (Albasha, Zorba's, Arzi's, Romans, Serops, etc). Maybe it's the type of Tahini? I've tried some high quality stuff, and it is better, but not what I'm shooting for.

This is my recipe. It tastes great but not like what I want it to taste like.

INGREDIENTS

2 tsp baking soda
1½ cups boiled (1 cup dry) chickpeas
3 tablespoons tahini - med chef uses Tarazi brand
3 tablespoons lemon juice (1-2 lemons)
1 garlic clove, mashed
¼ teaspoon salt, or more to tastE
Approximately 2-4 tablespoons room-temperature water reserved from boiling chickpeas, or more if needed
Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas

INSTRUCTIONS
Fill pot of water an inch or two above chickpeas. Mix in 1 tsp baking soda. Soak chickpeas for 6-8 hours.

Drain and rinse chickpeas. Fill pot back up with water about 1-2 inches above chickpeas and add 1 sp baking soda. Simmer on low, partially covered (make sure suds don’t overflow) for 1 hour.

In a food processor or high speed blender, add the lemon and tahini. Pulse/blend to combine. (**I like to add 1-2 tablespoons of room temperature water or aquafaba at this point.) Then, layer the chickpeas, garlic, and salt, and blend until pureed and smooth, stopping to scrape the sides down as needed (if in the blender, on low speed first, then slowly working up to low-medium speed, using the tamper as needed).

With the machine running, slowly add additional room temperature water or aquafaba, one tablespoon at a time, until hummus is light, creamy, and smooth. I usually add another 2-3 tablespoons, but you may add more or less, and blend for several minutes.

Taste and adjust seasonings, such as adding more salt or lemon.

Spoon the hummus into a bowl and serve with olive oil and any desired toppings.

Nope. This is the first time I’ve even heard of using beets. But if I were to do it, I’d use golden beets instead of red, since golden beets are more savory.

1-2tps Cumin? That’s all you will taste , Cumin , I hate cumin in Hummus

I use cayenne in mine. Not a fan of cumin in hummus. Just my preference.

if you are up for a short drive to Hammond berry hill farms sells a bunch of types of homemade hummus (including beet) at the Saturday farmers market

They also make their own cheese which is delicious

if you send ms sandy a message I guarantee you she will make a batch for you. And yes the market is pretty great, it’s groceries and socializing all in one

berry hill also has a farm store that she sells goods out of as well

quote:

---

1-2tps Cumin? That’s all you will taste , Cumin , I hate cumin in Hummus

---

You’re right. I meant tablespoons not teaspoons. 1-4 tablespoons and some sumac.