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

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Tweaks for the littles

Simplify the recipe by using pre-cooked beets.

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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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