If you feel like mixing things up, swap in plain Greek yogurt or even a soft goat cheese for the ricotta. This is one of five ways to riff on classic hummus (see more recipes here).
Recipe information
Yield
Makes about 2¼ cups
Ingredients
1
1
⅓
¼
¼
1
1
10
¼
Preparation
Step 1
Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.
Step 2
Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
Step 3
Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.
Step 4
Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.
Step 5
Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.
Leave a Review
Reviews (15)
Back to TopHummus is an Arabic mezze appetizer. The Israelis only adapted it after they took over Palestine.
Marilyn Nader
NY
1/23/2024
Hummus literally translates as chickpeas in Arabic and in Hebrew. Meaning hummus is chickpea. So the correct name for this dish is actually Beet, Ricotta and Hummus Paté, or Beet, Ricotta and Chickpea Paté. Thanks!
Anonymous
Israel
4/26/2020
I got a single beet in a produce box and was stumped on what to do with just one beet - the definite answer is to do this. It's delicious. I added an additional 1/2 tsp of salt and juice from 1/2 a lemon but otherwise stuck to the recipe - it's so good, and so pretty.
Anonymous
Rochester, NY
4/23/2020
I rolled my ski mask into three layers to go to the grocery store last week and as soon as I stepped in the door realized it's quite hard to breathe through three layers of fabric. Alas, I couldn't touch my face because that defeats the purpose of a face mask in the grocery store so I slowly waddled through the store looking for tahini and ricotta while attempting not to pass out (the aisles are one-way and yes that was me doing laps around the canned aisle until I snatched the last can of garbanzo beans). Moral of the story - I would do it all again (perhaps one less layer of fabric over my face next time) to make this recipe. These are dark times. This is a bright recipe. I feel like a queen when I put it on my toast in the morning. A queen in sweats. * I also added a little more lemon juice and dash more salt than the recipe says.
Anonymous
Denver, CO
4/14/2020
This was so simple and delicious. The bright color adds such a fun factor! My only suggestion is that I used almost double the amount of salt and another teaspoon of lemon juice, after the beet was added.
Anonymous
New York, NY
1/19/2020
This recipe was certainly tasty, but the color wasn’t a beautiful beet red as pictured. Instead, it was a somewhat sickly beige or tan color. I made it a second time, using the brightest red beets I could find. Again, not a rich red color at all. The first time, I used a creamy goat cheese as others suggested and I did like the flavor. The second time, I made the recipe exactly as written, using whole milk ricotta. I liked the flavor of this one. as well. I would only make it again if someone could tell me how to get the print beet red color shown in the photo.
Anonymous
CT
10/4/2019
This is absolutely delicious! My husband and I just ate the whole thing together for dinner. We served it with sliced carrots and cucumbers, and warmed pita bread. We even roasted a couple of extra beets so we can easily make this again later in the week. I didn't have poppy seeds, and a whole jar was expensive at my local store, so I just used some chia seeds that I had instead. It still looked very cool along with the oil and mint for serving.
lifeis_short
LOS ANGELES, CA
8/18/2019