Beet and Ricotta Hummus

Bon Appetit

Beet and Ricotta Hummus French Crepes with Spinach and Feta French Crepes with Spinach and Feta Yogurt Whipped Cream Yogurt Whipped Cream

Photo by Tiny Foodie

Tweaks for the littles

Simplify the recipe by using pre-cooked beets.

Get the recipe on Bon Appetit

Ingredients

1 baseball-sized red beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
1 teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

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