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Appetizers / Snacks

Beet Hummus

Easy-going gatherings are inherently a summer thing — a time when small plates and a sipper are all you need. This Beet Hummus is so velvety good and the perfect vehicle for your favorite vegetable dipper. At once sweet and savory, this creamy dip is perfect for mixing and matching with other small plates.


10 servings

Total Time

1½ hours

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Preheat oven to 400°. Wrap beet in a double layer of heavy-duty foil.

Roast beet until very tender, about 1 hour. When cool enough to handle, rub off and discard the skin, then cube beet.

Pulse chickpeas in a food processor until minced. Add 1½ cups beets and pulse to combine.

Add lemon juice, tahini, and honey; purée until very smooth, then season with salt and pepper. Cover and chill hummus, about 2 hours, or overnight, before serving.

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