Beet & Goat Cheese Hummus


Let the beet drop! Beet & Goat Cheese Hummus is something I’ve served so many times and I always find myself with a handful of request for the the recipe to my guests for afterwards. Everyone loves this! The only rule is... when I dip, you dip, we dip.

I like to serve this with sliced radishes, little carrot matches, warm pita bread and/or a poppyseed cracker.

1 baseball-sized red beet (about 6 ounces), scrubbed
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup fresh lemon juice
1/4 ricotta

1/4 cup goat cheese

2 garlic clove, finely grated or smashed to a paste

1 teaspoon cayenne

1 teaspoon (or more) kosher salt
freshly ground black pepper
poppy seeds, parsley and olive oil (for serving)

Preheat oven to 425°. Wrap beet in foil and place on a foil-lined baking sheet. Roast, 60–70 minutes. Let it sit until it’s cool enough to handle. * Process chickpeas, tahini, lemon juice, ricotta, goat cheese, garlic, salt, pepper, cayenne in a food processor until smooth.

Note: This is where I put on latex gloves. Beets can temporarily stain your hands.

Using a paper towel, rub the beet to remove the skin (it should slip right off) Trim root end and cut beet into 8 pieces and add to your food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Make little wells with a spatula as you plate for your olive oil to snuggle in and drizzle with oil. Garnish with parsley, and top poppy seeds, a few crumbles of goat cheese. Add fresh edible flower pedals for an added beauty bonus.