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Beet & Goat Cheese Hummus

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A vibrant and nutritious twist on traditional hummus, made with roasted beets and creamy goat cheese, perfect as an appetizer or snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium roasted beet, peeled and chopped
  • 1.5 cups canned chickpeas, drained and rinsed
  • 1 clove garlic
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2–3 tbsp cold water (as needed for texture)
  • 2–3 tbsp goat cheese, crumbled
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp za’atar or sumac
  • 1 tbsp fresh parsley, chopped
  • Warm pita or crackers for serving

Method
 

Preparation
  1. Wrap the beet in foil and roast it at 200°C (390°F) for 40–50 minutes until it is fork-tender. Once done, cool, peel, and chop it.
Making the Hummus
  1. In a food processor, combine the roasted beet, chickpeas, garlic, tahini, lemon juice, and olive oil. Blend until smooth, scraping down the sides as needed. Add cold water 1 tablespoon at a time until you reach a silky texture. Season with salt to taste.
Serving
  1. Spoon the hummus into a serving bowl. Use the back of a spoon to create soft swirls on the surface.
  2. Drizzle extra virgin olive oil in the center of the hummus. Sprinkle crumbled goat cheese, za’atar, and chopped parsley over the top.
  3. Serve immediately or chill. This hummus can be made a day in advance; just garnish before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 21gProtein: 5gFat: 6gSaturated Fat: 2gSodium: 200mgFiber: 5gSugar: 2g

Notes

For extra flavor, roast the beet with a little olive oil and salt before wrapping it in foil. If you like your hummus a bit zestier, add more lemon juice or garlic according to your taste. Garnish the hummus just before serving to keep the toppings fresh and vibrant.
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