roasted red beet & chickpea & goat cheese hummusroasted red beet & chickpea & goat cheese hummusroasted red beet & chickpea & goat cheese hummusroasted red beet & chickpea & goat cheese hummusroasted red beet & chickpea & goat cheese hummus

CHICKPEAS + TAHINI + LEMON JUICE + OLIVE OIL + GARLIC + CUMIN = traditional  HUMMUS . . . right ?!  But if you add RED ROASTED BEETS + SOFT MILD GOAT CHEESE, is it still a HUMMUS ?

If it has at least some chickpeas and tahini sesame paste, or equal to half of the total, then it’s still a hummus, traditional or otherwise, And if not, just call it a DIP then !

QUESTION : How can you play with and balance out the sweetness and earthiness of the roasted beets with the other hummus ingredients and which spices and extras do you add to make it work as a dip or spread with chips or crackers or breads ?

CONTEXT : I had several roasted and sliced beets in the refrigerator that I had prepared recently and that I was just going finish off eating as a side dish with some olive oil, lemon juice, salt, pepper and thyme, but friends were coming over for nibbles & drinks so it was time to very quickly whip up some dips since we weren’t having a sit-down fancy dinner (and the beets were already oven-roasted yesterday for about 90 minutes, which helps when you’re in a rush).

ANSWER : I just added stuff that I had in the refrigerator and/or pantry. I thought about ading FETA cheese but I needed that for something else so I just used the rest of some soft spreadable mild goat cheese (but I’m sure cream cheese would work too). The rest of the ingredients are pretty similar with other types of hummus. I find it needs the bite of extra ground pepper, cumin and sumac (such an interesting spice also found in za’atar) to balance the sweetness, along with some fresh chives and parsley that I added in the end for some green bitterness.

It’s GOOD.

It’s EASY.


TRY it.


Bye-bye . . . :)

p.s. : this recipe is for a huge amount, better make half ! ha ha ha !

p.p.s.: to see the SCALLION HUMMUS recipe, click here.

roasted red beet & chickpea & goat cheese hummus


4 cups


  • 320 grams (2 medium or 2 cups) chopped oven-roasted red beets
  • 240 grams (1 ½ cups) canned chickpeas (weight after the skins are rubbed off)
  • 100 grams (½ cup) soft and mild goat cheese (or soft cream cheese)
  • 45 grams (3 tbsp) tahinin sesame paste
  • 45 ml (3 tbsp) olive oil
  • 60 ml (4 tbsp) lemon juice & some zest
  • 10 grams (1 tbsp or 2 cloves) crushed garlic
  • 3 grams (1 tbsp) chopped fresh chives
  • 4 grams (2 tbsp) chopped fresh parsley
  • 1 gram (½ tbsp) fresh thyme (or ½ tsp dried thyme)
  • 5 grams (1 tsp) sea salt
  • 1 gram (½ tsp) ground peppercorns
  • 1 gram (½ tsp) ground cumin seeds
  • 1 gram (½ tsp) sumac powder
  • garnish : a drizzle of olive oil + toasted white & black sesame seeds


  • preheat oven to 230°C
  • wash and scrub the beats until clean, cut off stem and ends but leave whole, brush with olive oil and sprinkle with salt, wrap up in aluminum foil and bake for 75-90 minutes (depending on the size) until tender
  • let the beets cool down, rub off the tough outer skin and then slice and chop and reserve in a bowl
  • rinse the cooked chickpeas in a large bowl with water and rub the outer skins off with your hands until the most of the outer skin comes off and then discard
  • combine all of the ingredients in a large food-processor and pulse until very smooth and then adjust to your taste
  • reserve in an air-tight container in refrigerator for up to 1 week
  • serve with a drizzle of olive oil and toasted black and white sesame seeds.