- red beets 1 or 2 baseball-sized (about 6 ounces), scrubbed
- Chickpeas 1 15½-ounce can , rinsed and drained
- Tahini ⅓ cup (mix well)
- Lemon juice ¼ cup fresh
- Ricotta ¼ cup
- Garlic clove 1, finely grated
- Kosher Salt 1 teaspoon (or more)
- Ground black pepper 10 cranks freshly
- ground coriander ¼ teaspoon
- Mint leaves, poppy seeds, and olive oil (for serving)
This take on hummus mixes roasted beetroot with chickpeas, ricotta cheese, tahini paste and garlic. Not only does it taste great, it has a vivid deep pink color, and when garnished with poppy seeds, olive oil and mint leaves it really looks (and tastes) special.
You can also swap the ricotta for plain Greek yogurt or a soft goat’s cheese to switch up the taste.
Preheat oven to 425F/200C/gas mark 7. Wrap beets tightly in foil and place on a rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let them sit until cool enough to handle.
Meanwhile, process the chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
Using a paper towel, rub beets gently to remove the skin. Trim root end and cut beet into pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.
Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.
This hummus can be made 4 days ahead of when you need it – just transfer to an airtight container and keep in the fridge.