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The Fat Dog's roasted beet hummus

The Fat Dog's roasted beet hummus
Bradley Tuck

Hummus is definitely having a moment. It seems you can’t scroll through a menu without at least one offering. And with all of the varieties available — I’ve seen variations flavored with everything from edamame to chipotle, roasted butternut squash ... Read more

Total time: 35 minutes | Makes 3 ½ cups
  • 1 ½ cups cooked garbanzo beans
  • 2 cups peeled and diced roasted red beets
  • ¼ cup (2 ounces) tahini paste
  • 4 garlic cloves
  • ½ teaspoon ground cumin
  • 2 teaspoons kosher salt
  • Juice of 1 lemon
  • 2 tablespoons (1 ounce) extra-virgin olive oil, plus extra for garnish
  • Crumbled goat or feta cheese, for garnish
  • Roasted and salted pepitas, for garnish
  • Coarsely chopped fresh herbs (such as tarragon, basil, mint or parsley), for garnish
  • Pita chips, grilled or toasted ciabatta, for garnish

Step 1In a food processor, combine the garbanzo beans, roasted beets, tahini, garlic, cumin, salt and lemon juice. Purée the mixture until smooth.

Step 2Check the hummus for flavor and consistency, then drizzle in 2 tablespoons olive oil while the motor is still running. This makes about 3 ½ cups hummus, which will keep, covered and refrigerated, up to two days. Bring to room temperature before serving.

Step 3Transfer the hummus to a serving dish and make a small well in the center. Garnish the hummus with additional oil, crumbled cheese, pepitas and herbs. Serve with pita chips or ciabatta.

Note: Adapted from a recipe provided by the Fat Dog restaurant.


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