Beet & Ricotta Hummus


    Beet & Ricotta Hummus

    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
    Cook Time1 hr 30 mins
    Total Time1 hr 30 mins
    Servings: 2 1/4 cups


    • 1 baseball-sized red beet scrubbed
    • 1 15 1/2-ounce can chickpeas rinsed, drained
    • 1/3 cup tahini well mixed
    • 1/4 cup fresh lemon juice
    • 1/4 cup ricotta
    • 1 garlic cloves finely grated
    • A pinch of Sel Magique Salt & Pepper Blend
    • 1/4 teaspoon ground coriander
    • 1/4 cup mint leaves chopped, garnish
    • 1 tablespoon poppy seeds chopped, garnish
    • A drizzle of extra-virgin olive oil garnish


    • 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.
    • Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, Sel Magique Salt & Pepper Blend and coriander in a food processor until smooth.
    • 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.
    • Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.
    • Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.
    • Recipe found on


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