Beet and Ricotta Hummus

Recipe repost from:

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!




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

1 15½

-ounce can chickpeas, rinsed, drained

cup tahini, well mixed


cup fresh lemon juice


cup ricotta


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


teaspoon (or more) kosher salt


cranks freshly ground black pepper


teaspoon ground coriander


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


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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