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Roasted Beet Hummus

By Pete Evans From Moveable Feast Season 3, Ep.13
Scott Phillips

Servings: 6 to 8 as a starter

The vibrant color of this hummus, matched by its deep flavor, will get everyone at your next party talking. Serve with fresh vegetables, pitas, or crackers. For the roasted garlic, you can use store-bought packed in oil, or roast your own (see note below) and save the leftovers to use as a spread for garlic bread or to mix into pasta.


  • 3 medium beets (about 8 ounces), trimmed and washed
  • 3 Tbs. olive oil, plus more for drizzling
  • 3 Tbs. tahini
  • 3 cloves roasted garlic, plus 1 Tbs. oil from the foil package (see Tip)
  • 1 Tbs. apple cider vinegar
  • 1 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • Toasted sesame seeds, for garnish


  • Heat the oven to 425°F.
  • Put the beets in a small baking dish and rub them with 1 Tbs. of the oil. Cover with foil and roast until tender when pierced with a fork, about 1 hour. Set aside to cool, then peel and coarsely chop.
  • Pulse the beets, the remaining 2 Tbs. oil, tahini, roasted garlic, garlic oil, vinegar, cumin, and 1/2 tsp. each salt and pepper in a food processor until smooth. Season to taste with more salt and pepper. Let stand for 30 minutes at room temperature. Store, covered and refrigerated, for up to 3 days.
  • When ready to serve, transfer the hummus to a bowl, sprinkle with sesame seeds, and drizzle with olive oil.


To make roasted garlic: Heat the oven to 400°F. Slice 1/2 inch from the top of a head of garlic. Arrange the garlic cut side up on a large sheet of heavy-duty aluminum foil. Drizzle with 1-1/2 Tbs. olive oil and season with 1/4 tsp. each salt and pepper. Wrap the foil tightly to make a packet. Roast until the cloves are light golden brown and very soft, about 1-1/2 hours. Remove from the oven and let cool. To remove the garlic, squeeze the cloves from the bottom of the head.Recipe adapted from Moveable Feast with Fine Cooking.

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