We love hummus. The eternal combo of chickpeas, tahini and lemon is a crowd pleaser, and has spawned endless variations. So let me join in and make a riff on hummus out of one of the most maligned vegetables out there. Beet hummus!
I married a beet-disliker, so when I cook beets, I usually get to eat the whole batch by myself. Not his time. Chipotle Beet Hummus finally won my sweethearts approval.
Beets Everyone Will Love
Yes, it’s a bold statement. But after 34 years of marriage, this is the first time a beet based food got a thumbs up! I’d honestly given up. I offered a taste, not expecting him to take me up on it. I guess it just proves that people can surprise you.
There are plenty of versions of this dip out there. I did a bit of a swerve and skipped the chickpeas altogether. Yes, it’s hummus with no chickpeas. The sweetness of the brilliant beets makes its own magic with the tart lemon. But a bit of inspiration came to me the way they often do. I looked in the refrigerator.
Chipotles in Adobo
There in my fridge was a jar of chipotles in adobo, leftover from another recipe. I love using the real deal, the whole smoked chiles bathed in a smoky sauce, even though I have the powdered version, too. If you haven’t tried a can of them, don’t worry about using up the whole can, they freeze well. I like to spread them out in a zip top bag and freeze them, so that I can break a chile off whenever I need one. They thaw quickly.
Chipotles are a magical, intense ingredient that instantly elevates a dish. Smoke is a natural source of plant-based umami, and gives everything it touches a bit of complexity and nuance. The chiles are spicy, but not so hot that they will scare anyone away. Just warming and thrilling.
Here’s a fun rice bowl that has a bit of chipotle in it:
Chipotle Chimichurri Rice Bowl
It’s summer, so I roast my beets in the early morning, and let the kitchen cool off before the sun gets too high in the sky. You could steam them, too, but they will not get that concentrated flavor that roasting imparts.
Give this dip a try at your next patio party, and watch your friends discover another side to beets.
Chipotle Beet Hummus
- 2 1/2 pounds beets 2 large
- 2 cloves garlic chopped
- 1/4 cup fresh lemon juice
- 2 small chipotle chiles in adobo
- 1/2 cup tahini
- 1 teaspoon salt
- extra virgin olive oil
- Preheat the oven to 400 F. Peel the beets, quarter, and place in a loaf pan, drizzle with olive oil.. Cover with foil and roast for about an hour, until the beets are tender when pierced with a paring knife. Let cool.
- In a serious blender, place the chopped garlic, beets, lemon juice, chipotle, tahini and salt. Use the tamper to blend the ingredients until very smooth.
- Scrape into a serving bowl and drizzle with olive oil.