Beet Hummus

I don’t know about you, but I am currently craving spring asparagus, rosé, ramps, and outdoor dinners under bistro lights. Like buds about to pop into flowers, it only takes one 70 degree day to get out of a winter funk and into spring bliss. Bad news is the food we are craving is not ready for another few weeks!

Don’t fret. Tasty Plan’s got your back!

For the next month I will be featuring roots. Through bright, delicious recipes all your deepest spring food desires will be satisfied. On the surface beets, turnips, and celery roots aren’t the most attractive of plants, but once cut open, cooked until caramelized, and dressed in a banging sauce, there is no reason for these to condemned. These babies endured through winter to feed you now. Let’s unabashedly celebrate them.


This first recipe is a showstopper, hummus has never looked this good. Raw beets are inherently earthy, and almost bitter. Time and heat do wonders, transforming the vegetable’s natural qualities into something that is almost too good to be true.

I like using beets in hummus because (1) I love vegetable humus-like spreads, (2) it looks freaking beautiful, and (3) it is not the typical, overused and no longer inspiring beets and goat cheese combo. Tahini brings out the best in beets. Nutty, creamy, and earthy, tahini compliments the flavors of beets like no other ingredient.

This is a great addition to avocado toast. 

Beet Hummus

Cook time: 90 minutes, mostly inactive

Makes: Approximately 1 ½ cups hummus


  • 2 medium sized beets
  • ½ cup chickpeas
  • ¼ cup water
  • 1 tbsp. olive oil
  • 1 tbsp. tahini
  • ½ tsp. salt
  • ½ tsp. za’atar
  • juice of half a lemon
  • pistachios, olive oil,
  • fresh herbs,
  • pinch of z’atar


  1. Preheat oven to 400 degrees Fahrenheit. Wrap each beet in aluminum foil. Place on a baking sheet and roast for 60 minutes.
  2. Remove the beets from heat and set aside to cool for ten to fifteen minutes.
  3. Remove beets from aluminium foil. Using clean hands or a paper towel, scrub skin off. Cut the flesh of the cooked beets into rough cubes.
  4. Place the beets, chickpeas, water, olive oil, tahini, salt, za’atar, and lemon juice in a food processor.
  5.  Pulse until smooth and creamy.
  6. Transfer to a serving plate and garnish with olive oil, fresh herbs, pistachios, and za’atar.