Roasted Beet Hummus With Sumac

This is our favorite hummus. Full stop.

The flavors meld so perfectly that it is hard to go back to any other version. Roasted beet brings a natural sweetness and a color so stunning it stops people in their tracks. Sumac brings a bright, citrusy tang that takes the whole thing over the top. And underneath it all, creamy heirloom chickpeas blended smooth with tahini and good olive oil, doing exactly what great chickpeas do best.

If you do not have sumac, lemon zest is an approximation, but it is really not the same. Sumac's distinctive bright, citrusy taste and deep red color are a staple of Middle Eastern cooking and genuinely irreplaceable here. Get some. You will find a hundred uses for it.

Time-saving hint: Cook a full batch of chickpeas as soon as you get them, dry them on a kitchen towel, and pop them in the freezer. You will have fully cooked chickpeas ready whenever you need them, and hummus this good is always worth making on short notice.

The Bean: Organic Chickpeas, Grown by Jeff Bangs of Prairie Sun Farms in Montana's Golden Triangle

Great hummus starts with a great chickpea, and ours are exceptional.

Our Organic Chickpeas are a special variety, smaller than a standard garbanzo but far more flavorful, with a rich, nutty depth that makes every dish they touch taste better. They blend into an exceptionally silky hummus while holding their shape beautifully in salads and long braises. A world apart from anything you will find in a can.

They are grown by Jeff Bangs of Prairie Sun Farms in Montana's Golden Triangle, raised using regenerative practices that rotate crops with grains and integrate grazing animals to build soil health over time. These are chickpeas grown by someone who understands that the quality of the food begins with the quality of the land. You can taste that difference in every silky, flavorful spoonful.

For this hummus specifically, the smaller size and denser, nuttier flavor of these chickpeas blends into something genuinely extraordinary. Richer, creamier, and more complex than standard hummus, before you even add the beet and sumac. Once you do, it becomes something else entirely.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

Roasted Beet Hummus With Sumac

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Category

Appetizer

Cuisine

Middle Eastern

Servings

4-8

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

• 1 Small Roasted Beet

• 1 Cup of Cooked Chickpeas

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• 1 Tablespoon Fresh Lemon Juice
• 2 Large Cloves of Garlic
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Sumac plus extra for sprinkling on top
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• 3 Tablespoons Tahini
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• 1/4 cup Seka Hills Arbequina Extra Virgin Olive Oil

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• Salt 

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Directions

1. Peel the beet and wrap in tin foil, drizzling in some olive oil before closing up the foil. Roast the beet in a 400 degree oven for 30-40 minutes until very soft, set aside to cool.
2. Once the beet is cool, slice it and place it in the food processor. Add the garlic, lemon juice, sumac and cumin. Pulse until well blended. Add the chickpeas, tahini and olive oil and blend until smooth. Scrape down the sides and add more tahini and olive oil if the texture is too thick. Salt to taste and blend again until your desired texture is achieved. Spread on a plate or bowl, drizzle more olive oil on top and sprinkle with additional sumac.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.