How to Make Beet Hummus

The sweet earthiness of beets in this hummus is tempered by hummus tahini and creamy labneh. If you can't find labneh, just use full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.

You will need:

1 pound beets

1 teaspoon coriander seeds

1 bay leaf

2 tablespoons olive oil

Kosher salt

1 teaspoon black sesame seeds

Two 10-ounce containers tahini hummus

1/2 cup labneh or full-fat Greek yogurt

Cilantro leaves, for serving, optional

Warm pita triangles, for serving

Peel and dice the beets into equal-sized pieces, lay them out evenly in a baking dish, then add some water (to create steam) and cover with aluminum foil.

Roast the beets at 425 degrees F for 45 minutes, or until they are tender enough to be pierced with a fork.

Turn up the nutty taste of the black sesame seeds by toasting them briefly until they become fragrant. Visually, they won't change much.

Transfer your roasted beets and spices to the bowl of a food processor, and remember to remove the bay leaf; its job is done. 

The mixture won't be smooth at first, but the color will be bright red and beautiful.

To mimic the velvety-smooth texture of traditional tahini hummus, add store-bought tahini hummus to the chopped-up beets. Be prepared with a spatula. Now pulse, then scrape; pulse, then scrap, until the beet hummus is super smooth and light. This will take several minutes.

Transfer the bright-pink hummus to a bowl and stir in the labneh or full-fat Greek yogurt until no streaks remain. This might take some elbow grease, but your hummus will be so light and creamy.