Beet and Ricotta Hummus

Recipe repost from: https://www.bonappetit.com/recipe/beet-and-ricotta-hummus

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 hummus—see more recipes here!

Ingredients

MAKES ABOUT 2¼ CUPS

1

baseball-sized red beet (about 6 ounces), scrubbed

1 15½

-ounce can chickpeas, rinsed, drained

cup tahini, well mixed

¼

cup fresh lemon juice

¼

cup ricotta

1

garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1

teaspoon (or more) kosher salt

10

cranks freshly ground black pepper

¼

teaspoon ground coriander

 

Mint leaves, poppy seeds, and olive oil (for serving)

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.

 

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