Word to the wise: don’t wear white clothes to this party! With its radiant purple sheen, this beetroot hummus looks as ridiculously good as it tastes. Yes, I’m using the word “beet” and “beetroot” interchangeably since, technically, you can also eat beet greens.
The flavoring for this dippable side is an experiment gone right. I knew I wanted to combine beet and hummus in a way that didn’t lose the beet flavor or smother it in hummus flavor. The result was complex and balanced. Garlic and white wine vinegar balance the beet’s sweetness, while smoked paprika, cumin, and curry powder expand the palate. I’m earmarking the leftovers for a sandwich spread later in the week.
Did you just say “raw beets”?
Yes, I did.
When I discovered you could eat beets raw, my first thought was “ew.” My next thought was, “Hold the phone. This changes everything.” Friends, I’ve spent so much of my life waiting for beets to boil.
But convenience aside, raw beets are super healthy. They’re high in folate, manganese, and fiber. However, cooked beets only contain about half the amount of these nutrients.
What is curry powder?
To be clear, I’m talking about that spice mixture in U.S. grocery stores labelled “curry powder.” When you open it, you see a yellow powder that smells faintly of maple syrup–that’s the fenugreek!
Contrary to myth, curry powder doesn’t translate into any spice mix I’ve heard of in Indian kitchens. I’ve seen this spice mix in Caribbean, Japanese, Korean, British, and U.S. food. In the United States, it’s common in a range of recipes that are nothing like a curry (deviled eggs, anyone?). Please send me a line if you know more about the origins of curry powder.
Either way, it makes for a robust and tasty dip. Top with olive oil and roasted, chopped pistachios for full effect!
Making a platter? Serve your beetroot hummus alongside one of these dips:Print
A colorful, flavorful spin on traditional hummus featuring raw beetroot and spices.
- 1 baseball sized beet, peeled and diced
- 1 15-ounce can chickpeas
- 1/4 cup olive oil
- 3 tablespoons tahini
- 2 tablespoons white wine vinegar
- juice of one lemon
- 1 teaspoon honey or agave*
- 1 clove garlic
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 1/2 teaspoons salt
- roasted pistachios, for garnish (optional)
- Drain can of chickpeas, reserving the liquid from the can.
- Add all ingredients to a blender or food processor. Blend until smooth. If the mixture is thick, add up to 1 tablespoon chickpea liquid.
- Garnish with a drizzle of olive oil and a sprinkle of roasted pistachios.
You can substitute honey for any liquid sweetener, but start with 1/2 teaspoon as honey is less sweet than other options.
Keywords: beet, beetroot, hummus, snack, dip, healthy, vegan, raw, vegetarian