Hummus is one of the easiest things you can make at home.
You don’t need a fancy recipe to do it, you just need the basics: chickpeas, tahini, lemon juice, garlic and olive oil. While I’m a big fan of your traditional hummus, this weekend, I wanted to spice it up a little bit.
By spice it up I mean add some roasted golden beets and some smoked paprika. We had the pleasure of hosting Jason’s parents this weekend, and I was hoping to turn my father-in-law, who does not like hummus, into a hummus-lover. I did not succeed, but the rest of us sure enjoyed this variation on the classic dish.
If you read this blog often, you’ve probably heard me wax poetic about Penzy’s Smoked Paprika. Every dish this spice goes into ends with people licking the bottom of the bowl. It’s just that good. This one is no different.
But even if you can’t pick up the Penzy’s spice, any smoked paprika will add a nice flavor to this already tasty dip.
- ½ lb golden beets, quartered
- 2-4 tablespoons olive oil
- 1 15 oz can chickpeas, rinsed and drained
- 2 tablespoons tahini
- 3 garlic cloves
- ½ teaspoon salt
- ½ teaspoon smoked paprika, plus more for garnish
- ¼ teaspoon chili flakes
- juice from 1 lemon
- dill for garnish
- Preheat oven to 400.
- Place beets on a baking sheet and drizzle with 1 tablespoon olive oil. Bake for 35-45 minutes, until beets are tender. Let cool completely.
- In a food processor, combine chickpeas, tahini, garlic, salt, smoked paprika, chili flakes, lemon juice, and beets. Puree until smooth. Add in 1 tablespoon of olive oil at a time until right consistency is reached. If hummus is still too thick, you can add a little water to thin it out.
- Transfer to bowl and top with dill.
This was sooooo good Vicky! Thank you for sharing with us…. I ate Bill’s share!
writes jeanette cassidyThis recipe is amazing Vicky! I’ve made it multiple times over the past week for a few different groups and it’s always a crowd pleaser. Thanks for sharing!
writes Bailey ThompsonYes! Thanks for the feedback Bailey!
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